Description
This Fireball Whiskey Pumpkin Pie offers a delightful twist on the classic pumpkin pie by incorporating a spicy kick of Fireball whiskey. Perfectly spiced and creamy, this pie is ideal for holiday gatherings or cozy autumn nights.
Ingredients
Scale
Pie Filling
- 15 oz canned pumpkin
- 9 oz evaporated milk
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 1/4 teaspoon pumpkin spice
- 3 oz Fireball whiskey
Pie Crust
- 1 9-inch pie shell
Instructions
- Preheat the oven: Preheat your oven to 375°F to get it ready for baking the pie.
- Prepare the filling: Beat the eggs using a whisk until smooth, then add the canned pumpkin, evaporated milk, granulated sugar, salt, pumpkin spice, and Fireball whiskey. Stir the mixture thoroughly until all ingredients are well combined. Pour this filling into the prepared 9-inch pie shell.
- Bake the pie: Place the pie in the preheated oven and bake for 50-60 minutes. The pie is done when a toothpick inserted in the center comes out clean and the filling is set and firm.
- Cool and chill: Allow the pie to cool to room temperature on a wire rack, then refrigerate it for at least 3 hours to let it fully set and chill.
- Serve: Once chilled, slice the pie and optionally top each slice with whipping cream for added richness. Enjoy your spicy Fireball Whiskey Pumpkin Pie!
Notes
- Ensure the pie filling is fully set before removing from the oven to avoid a runny center.
- Chilling the pie enhances the flavors and improves the texture.
- Use a sharp knife when slicing to prevent cracking the pie crust.
- For a whiskey-free version, substitute Fireball with an equal amount of cinnamon extract or omit entirely.
- Allow the pie shell to cool slightly before adding the filling if using a pre-baked crust to prevent sogginess.
