fireball cinnamon whisky pumpkin pie recipe

Written ByJenny Smyth Posted on
fireball cinnamon whisky pumpkin pie recipe
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The Best fireball cinnamon whisky pumpkin pie recipe

I’m so excited to share with you my favorite Fireball Cinnamon Whisky Pumpkin Pie recipe. This dessert is a game-changer for any occasion, whether it’s a family gathering or a holiday party.

The combination of Fireball cinnamon whisky and pumpkin puree is a match made in heaven, and the best part is that it’s surprisingly easy to make. My kids love helping me in the kitchen, and this recipe is one of their favorites.

We like to serve it warm with a scoop of vanilla ice cream, but it’s also delicious cold straight from the fridge. I’ve been perfecting this recipe for years, and it’s always a hit with our friends and family.

The first time I made it, I was hooked – the flavors are just right, not too sweet or overpowering. It’s perfect for any time of year, but especially during the fall season when pumpkin is at its peak.

I’ve had so many requests for this recipe that I’ve lost count! My friends all rave about it, and I’m happy to share it with you now.

It’s become a staple in our household, and I know it will be in yours too. So grab your ingredients and let’s get started on this amazing dessert!

Fireball Cinnamon Whisky Pumpkin Pie

Fireball Cinnamon Whisky Pumpkin Pie

4.6 from 1625 votes

This Fireball Cinnamon Whisky Pumpkin Pie is a delightful twist on a classic dessert, infused with the warm spices of cinnamon and a kick of whisky. The smooth, creamy filling pairs perfectly with a flaky pie crust, making it an ideal treat for fall gatherings.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
3-4 tbsp ice-cold water

For the Pumpkin Filling

1 can 15 oz pumpkin puree
1 can 14 oz sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 cup Fireball Cinnamon Whisky
1 tsp vanilla extract

For the Whisky Caramel Sauce

1/2 cup granulated sugar
2 tbsp water
2 tbsp unsalted butter
2 tbsp Fireball Cinnamon Whisky
1/4 cup heavy cream

👨‍🍳Directions

1In a large mixing bowl, combine flour and salt.
2Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
4Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
5On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
6Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
7Trim the edges, leaving about 1 inch of overhang.
8Crimp the edges and refrigerate while preparing the filling.
9Preheat your oven to 425°F.
10In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, and eggs until smooth.
11Add cinnamon, ginger, nutmeg, cloves, Fireball Cinnamon Whisky, and vanilla extract.
12Mix well until all ingredients are fully incorporated.
13Pour the pumpkin filling into the chilled pie crust.
14Place the pie dish on a baking sheet to catch any drips.
15Bake for 15 minutes at 425°F.
16Reduce the oven temperature to 350°F and bake for an additional 40-45 minutes, or until the filling is set and a knife inserted into the center comes out clean.
17While the pie is baking, prepare the whisky caramel sauce.
18In a small saucepan, combine sugar and water over medium heat.
19Stir until the sugar dissolves.
20Increase the heat to medium-high and bring to a boil, swirling the pan occasionally to ensure even cooking.
21Cook until the mixture turns a deep amber color, about 5-7 minutes.
22Remove from heat and carefully stir in the butter, Fireball Cinnamon Whisky, and heavy cream.
23Stir until smooth and set aside to cool slightly.
24Once the pie is done, remove it from the oven and let it cool on a wire rack for at least 2 hours.
25This allows the filling to set properly.
26Drizzle the whisky caramel sauce over individual slices before serving.
27Enjoy your Fireball Cinnamon Whisky Pumpkin Pie warm or at room temperature.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Whisk
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 6g

📝Notes

Tips: For a stronger whisky flavor, you can increase the amount of Fireball Cinnamon Whisky in the filling. Be cautious when handling hot sugar, as it can cause severe burns.

This Fireball Cinnamon Whisky Pumpkin Pie is always a good idea for any occasion – whether you’re hosting a dinner party or just need a delicious dessert for your family.

It’s easy to make and can be stored in the fridge for up to 3 days or frozen for up to 2 months.

One of my favorite things about this recipe is how versatile it is – we like to serve it warm with vanilla ice cream or cold straight from the fridge.

❓ Frequently Asked Questions About Fireball Cinnamon Whisky Pumpkin Pie

Q: What is Fireball Cinnamon Whisky Pumpkin Pie?

This dessert is a unique twist on traditional pumpkin pie, featuring Fireball cinnamon whisky as a key ingredient.

Q: What makes this pie special?

The combination of Fireball cinnamon whisky and pumpkin puree creates a flavor profile that’s both familiar and exciting.

Q: Can I use regular cinnamon instead of Fireball?

No, using regular cinnamon will change the flavor profile of the pie significantly.

Q: How do I store leftover pie?

Store leftover pie in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Q: Can I make this pie gluten-free?

Yes, simply substitute gluten-free flour for traditional all-purpose flour.

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