|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 4g||15%|
|Total Sugars 33g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you want to add a spirited flair to your holiday dessert table, try adding a dash of Fireball cinnamon whisky to your pumpkin pie. Fireball is a mixture of Canadian whisky, cinnamon flavoring, and sweeteners. It tastes like your favorite hot cinnamon candy, but with a boozy kick. Adding a few tablespoons into the batter of a classic pumpkin pie is a fun twist. In this recipe, it is also added to sugared pecans that are used as a garnish on top of the pie.
For the Pie:
1 (9-inch) prepared or homemade pie crust, unbaked
1 (15-ounce) can pumpkin puree
1 cup half and half
3/4 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons Fireball whisky
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
For the Pecan Topping:
2 tablespoons butter
1/4 cup packed brown sugar
2 tablespoons Fireball whisky
1 cup pecan halves
Gather the ingredients. Preheat the oven to 425 F.
Prepare the pie crust. Thaw according to package directions if using a prepared pie crust, or make your favorite homemade version of a 9-inch pie crust. Crimp the edges and set aside.
In a large bowl, combine the eggs, pumpkin puree, half and half, sugar, 1/4 cup brown sugar, Fireball cinnamon whiskey, pumpkin pie spice, and salt. Beat until smooth.
Pour the filling into the pie crust. Bake for 15 minutes, then reduce heat to 350 F and bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary).
Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
Once the pie is set, prepare the topping. In a saucepan, combine the butter and 1/4 cup brown sugar in a saucepan. Stir and cook over medium heat until the butter melts and the sugar dissolves.
Add the 2 tablespoons of Fireball cinnamon whiskey and the pecans. Toss to coat the pecans with the sugar.
Spoon the pecan mixture over the pie. Slice and serve.
- This recipe works well with a ready-made pie crust or with your favorite homemade pie crust. If you are using a prepared crust, simply thaw according to package directions and then unroll into a pie pan and crimp the edges.
- If you prefer the decadence of a homemade crust, a vodka pie crust is a great option. Plus, it is in line with the "spiked" theme of this recipe! A vodka pie crust is flaky and tender because unlike water, alcohol does not contribute to the formation of gluten that can cause a pie crust to become gummy and unappealing.