Fireball Pumpkin Pie

Fireball Pumpkin Pie

Kristina Vanni

  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Chill: 8 hrs
  • Servings: 8 slices
  • Yield: 1 pie
Nutritional Guidelines (per serving)
478 Calories
25g Fat
58g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 478
% Daily Value*
Total Fat 25g 32%
Saturated Fat 7g 33%
Cholesterol 54mg 18%
Sodium 293mg 13%
Total Carbohydrate 58g 21%
Dietary Fiber 4g 15%
Total Sugars 33g
Protein 6g
Vitamin C 2mg 12%
Calcium 51mg 4%
Iron 3mg 14%
Potassium 243mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

For the Pie:

  • 1 (9-inch) prepared or homemade pie crust, unbaked

  • 2 eggs

  • 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

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 425 F.

    Fireball Pumpkin Pie

    Kristina Vanni

  2. 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.

    Fireball Pumpkin Pie

    Kristina Vanni

  3. 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.

    Fireball Pumpkin Pie

    Kristina Vanni

  4. 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).

    Fireball Pumpkin Pie

    Kristina Vanni

  5. Cool on a wire rack for 1 hour. Refrigerate overnight or until set.

    Fireball Pumpkin Pie

    Kristina Vanni

  6. 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.

    Fireball Pumpkin Pie

    Kristina Vanni

  7. Add the 2 tablespoons of Fireball cinnamon whiskey and the pecans. Toss to coat the pecans with the sugar.

    Fireball Pumpkin Pie

    Kristina Vanni

  8. Spoon the pecan mixture over the pie. Slice and serve.

    Fireball Pumpkin Pie

    Kristina Vanni

Tips

  • 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.

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