Get ready to win the holiday bake-off with this surefire winner. Let me say this, Whoever thought to combine traditional pumpkin pie with Fireball whiskey is an absolute genius. If you've never had Fireball before, it's a spicy cinnamon whiskey that tastes like you drank a cup of red hot candies. It's great mixed with other cocktails (Spiked apple cider and Fireball whisky combined taste just like apple pie). So adding it into a pumpkin pie recipe seems so fitting, especially if you are planning on bringing the dessert to Friendsgiving or a holiday barbecue.

How To Make Fireball Pumpkin Pie

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One of the reasons I really love this Fireball whiskey pumpkin pie is how it is cooked. Step away from that oven folks, this pie is cooked completely on the grill! So, heat it up to 400F.

First, get yourself a frozen pie crust (or make your own using our vodka pie crust recipe) and poke small holes in the dough with a fork. Place the pie crust on the opposite side of the hot coals (or of the gas) and cover grill, cooking for 15-20 minutes. Remove crust and reduce heat to 325F.

Next up, make the pie filling by combining pure pumpkin puree, evaporated milk, eggs, sugar, salt, ground ginger, ground cloves, and a hearty pour of Fireball cinnamon whiskey. Mix ingredients in a mixing bowl then pour the mixture into the crust.

Like the naked pie crust, place the filled pie on the opposite side of the hot coals and cover the grill. Cook for 25-30 minutes then rotate the pie a half turn to ensure even cooking. Cover and cook for an additional 25-30 minutes and check the doneness of the pie by sticking a toothpick into the center. If the toothpick comes out clean, the pie is ready to come out and cool.

Once cooled completely, top the pie with whipped cream and serve with a sprinkling of ground cinnamon. The cooled pie is best served at room temperature. You can also make this fireball pumpkin pie recipe in the oven as well.

This recipe was inspired by BBQ Pit Boys.

Watch: Fireball and Pineapple Are a Match Made in Whiskey Heaven on the Grill


Fireball Pumpkin Pie 

Prep Time: 10 minutes | Cook Time: 45 minutes

servings

INGREDIENTS

  • 15 oz pure pumpkin purée
  • 9 oz evaporated milk
  • 2 eggs
  • 3/4 cups sugar
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 3 oz Fireball Whiskey
  • 1 cup whipped cream
  • 1/2 tsp ground cinnamon

Instructions

Bring the grill to 400℉

Remove the frozen pie crust from the packaging and poke small holes with a fork over the crust. Place the pie crust on the opposite side of the hot coals (or of the gas) and cover grill, cooking for 15-20 minutes.

Remove crust and reduce heat to 325F.

make the pie filling by combining pure pumpkin puree, evaporated milk, eggs, sugar, salt, ground ginger, ground cloves, and Fireball whiskey. Mix ingredients in a mixing bowl then pour the mixture into the crust.

Place the filled pie on the opposite side of the hot coals and cover the grill. Cook for 25-30 minutes then rotate the pie a half turn to ensure even cooking. Cover and cook for an additional 25-30 minutes and check the doneness of the pie by sticking a toothpick into the center. Remove from grill and cool completely

Top the pie with whipped cream and serve with a sprinkling of ground cinnamon.

Nutrition Facts
Fireball Pumpkin Pie
Amount Per Serving
Calories 150 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 58mg 19%
Sodium 243mg 10%
Potassium 176mg 5%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Sugars 26g
Protein 3g 6%
Vitamin A 165%
Vitamin C 5%
Calcium 7%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.