Get ready to transform the classic pumpkin pie into a bold, grown-up dessert that will have your guests talking all night long! This Fireball Whiskey Pumpkin Pie isn't just another holiday dessert – it's a flavor explosion that combines the warm, comforting spices of traditional pumpkin pie with the fiery kick of Fireball whiskey. Perfect for those who want to add a little excitement to their dessert table, this recipe takes the beloved autumn classic and turns it into an unforgettable culinary experience that's sure to become your new favorite holiday tradition.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust (store-bought or homemade)
- 1 can (15 oz) pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup Fireball whiskey
- 1 cup heavy cream
Instructions
- Preheat the oven to 425°F (218°C). Position the oven rack in the center of the oven to ensure even baking.
- Remove the pie crust from refrigeration and let it sit at room temperature for 10 minutes to prevent cracking when placing in the pie dish.
- Carefully press the pie crust into a 9-inch pie dish, crimping the edges decoratively. Use a fork to create small punctures along the bottom of the crust to prevent air bubbles.
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, ground cinnamon, nutmeg, and ginger until smooth and well combined.
- Slowly pour in the Fireball whiskey, stirring continuously to integrate the whiskey evenly into the pumpkin mixture.
- Gradually add the heavy cream to the mixture, whisking until the filling is completely smooth and has a consistent texture.
- Pour the whiskey-infused pumpkin filling into the prepared pie crust, ensuring an even distribution and avoiding overfilling.
- Place the pie in the preheated oven and bake at 425°F for 15 minutes to set the crust.
- Reduce the oven temperature to 350°F (177°C) and continue baking for an additional 35-40 minutes, or until the center is almost set but still slightly jiggly.
- To check doneness, insert a knife near the center of the pie. If it comes out clean, the pie is ready.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. The pie will continue to set as it cools.
- Optional: Garnish with whipped cream and a light dusting of cinnamon before serving.
- Refrigerate any leftover pie and consume within 3-4 days for best flavor and quality.
Tips
- Temperature Matters: Make sure your ingredients are at room temperature before mixing to ensure a smooth, well-incorporated filling.
- Crust Protection: If the pie crust edges start to brown too quickly, use aluminum foil to cover the edges during baking.
- Whiskey Wisdom: The Fireball adds a spicy cinnamon kick, but don't overdo it. The ½ cup measurement is perfect for flavor without overwhelming the pie.
- Cooling is Crucial: Allow the pie to cool completely before slicing. This helps the filling set and makes for cleaner, more beautiful slices.
- Make Ahead Tip: This pie actually tastes even better the next day, so feel free to prepare it in advance.
- Serving Suggestion: A dollop of fresh whipped cream and a light sprinkle of cinnamon can elevate this pie from great to absolutely spectacular.
- Storage: Keep refrigerated and consume within 3-4 days for the best flavor and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
