Fireball Cinnamon Whiskey Pumpkin Pie Recipe
Make sure to like Living Green and Frugally on Facebook, Shop at amazon to help support my site and explore our PINTEREST BOARDS for innovative ways you can become self-sufficient.
As the leaves change and the air turns crisp, the season of pumpkin spice and everything nice is upon us. This year, why not elevate your traditional pumpkin pie with a twist? Introducing the Fireball Cinnamon Whiskey Pumpkin Pie!
This delightful dessert blends the classic flavors of pumpkin pie with a kick of spicy cinnamon from Fireball Whiskey, creating a warm and inviting treat perfect for holiday gatherings, family dinners, or cozy nights in. Let’s dive into this unique recipe that will have everyone coming back for seconds!
Tips for a Perfect Fireball Cinnamon Whiskey Pumpkin Pie
- Use Fresh Pumpkin: If you can, use fresh pumpkin puree for the best flavor. Roasting a sugar pumpkin and blending it gives a deeper, richer taste compared to canned puree.
- Adjust Sweetness: Depending on your palate and the sweetness of the pumpkin, you may want to adjust the sugar content in the recipe. Taste your pumpkin mixture before adding it to the crust.
- Chill Your Pie Crust: For a flaky crust, ensure that your pie crust is well-chilled before adding the filling. This helps prevent the crust from shrinking during baking.
- Serve with Whipped Cream: Top your pie with a generous dollop of whipped cream, preferably spiked with a touch of Fireball Whiskey for extra flavor!
- Let it Cool: Allow the pie to cool completely before slicing. This helps the filling set properly and makes for cleaner cuts.
Fireball Cinnamon Whiskey Pumpkin Pie Recipe
Ingredients
For the Pie Crust:
- 1 ½ cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
For the Pumpkin Filling:
- 1 can (15 oz) pure pumpkin puree (or fresh pumpkin)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup Fireball Cinnamon Whiskey
Instructions
- Make the Pie Crust:
- In a large bowl, mix the flour, salt, and sugar. Add the diced butter and blend until the mixture resembles coarse crumbs.
- Stir in the ice water, a tablespoon at a time, until the mixture comes together. Form into a ball, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the Filling:
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, and salt. Mix until well combined.
- Add the eggs, heavy cream, and Fireball Whiskey, and whisk until smooth.
- Assemble the Pie:
- Roll out the chilled pie crust on a floured surface to fit your pie dish. Place the crust in the dish and trim the edges.
- Pour the pumpkin filling into the prepared crust.
- Bake:
- Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Cool and Serve:
- Allow the pie to cool completely before serving. Top with whipped cream for the perfect finishing touch.
WARM & SPICED FALL DESSERT
Fireball Cinnamon Whiskey Pumpkin Pie
A rich homemade pumpkin pie with warm fall spices and a splash of cinnamon whiskey baked into the creamy filling. Perfect for autumn gatherings, Thanksgiving, or anyone who loves a little extra cinnamon kick.
Prep Time
25 mins
Chill Time
1 hour
Bake Time
50–55 mins
Servings
8
For the Pie Crust
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup granulated sugar
- ½ cup unsalted butter, chilled and diced
- ¼ cup ice water, added gradually as needed
For the Pumpkin Filling
- 1 can (15 oz) pure pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- ¼ cup Fireball Cinnamon Whiskey
Instructions
-
Make the Pie Crust.
In a large bowl, whisk together the flour, salt and sugar.
Add the chilled diced butter and work it into the flour with a pastry cutter, fork or your fingertips until the mixture resembles coarse crumbs. -
Add the Ice Water.
Add the ice water about 1 tablespoon at a time, mixing gently until the dough just begins to hold together.
Avoid adding more water than necessary. - Chill the Dough. Form the dough into a disc, wrap it tightly and refrigerate for at least 1 hour.
- Preheat the Oven. Preheat your oven to 425°F (220°C).
-
Prepare the Pumpkin Mixture.
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice and salt.
Stir until evenly combined. -
Add the Wet Ingredients.
Add the eggs, heavy cream and cinnamon whiskey.
Whisk gently until the filling is smooth and evenly blended. -
Roll Out the Crust.
Place the chilled dough on a lightly floured work surface and roll it out large enough to fit your pie dish.
Carefully transfer it to the dish, gently press it into place and trim or crimp the edges. - Fill the Pie. Pour the pumpkin filling into the prepared pie crust and smooth the surface if necessary.
- Begin Baking. Bake at 425°F (220°C) for 15 minutes.
-
Reduce the Temperature.
Without removing the pie from the oven, reduce the temperature to 350°F (175°C).
Continue baking for another 35 to 40 minutes. -
Check for Doneness.
The outer portion of the filling should look set while the very centre may still have a slight wobble.
Avoid overbaking, as pumpkin pie continues to firm as it cools. - Cool Completely. Transfer the pie to a wire rack and allow it to cool completely before slicing.
- Serve. Serve as it is or top each slice with whipped cream and an extra dusting of cinnamon.
Crust Tip:
Keep the butter and water as cold as possible when making the pastry. Cold butter helps create a tender, flaky pie crust.
Pumpkin Tip:
Use pure pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the balance of the recipe.
Serving Idea:
Top with whipped cream, cinnamon, chopped pecans, or a light caramel drizzle for an extra-indulgent finish.
Storage:
Once cooled, cover the pie and keep it refrigerated. Serve chilled or allow individual slices to sit at room temperature briefly before serving.
Alcohol Note:
This recipe contains cinnamon whiskey. Cooking reduces some alcohol, but it should not be assumed that all alcohol has evaporated during baking.
Common Questions and Answers
1. Can I use a store-bought pie crust?
- Absolutely! If you’re short on time, a pre-made pie crust will work just fine. Just follow the instructions on the package for best results.
2. Can I make this pie ahead of time?
- Yes! You can bake the pie a day or two in advance. Just store it in the refrigerator, covered. Make sure to let it cool completely before refrigerating.
3. Is there a non-alcoholic version of this recipe?
- Certainly! You can replace the Fireball Whiskey with an additional 1/4 cup of apple cider or apple juice for a similar flavor profile without the alcohol.
4. How do I store leftovers?
- Store any leftover pie in an airtight container in the refrigerator for up to 3-4 days. To enjoy it warm, you can gently reheat it in the oven.
5. What can I serve with the pie?
- This pie pairs wonderfully with vanilla ice cream, whipped cream, or even a sprinkle of caramel sauce for an extra indulgent treat!
This Fireball Cinnamon Whiskey Pumpkin Pie recipe brings a new twist to a classic favorite, ensuring your fall dessert table stands out. Enjoy the comforting flavors of pumpkin and the warm, spicy kick of cinnamon whiskey in every delicious bite!
Happy baking!
Pin for Later
