Fireball Pumpkin Pie packs a cinnamon whiskey punch into a traditional fall dessert. Easy to prepare in 10 minutes using a premade pie crust, plus a bit of booze adds a sweet heat flavor to your pie filling.
Fireball Whiskey Pumpkin Pie
Our Fireball Pumpkin Pie is filled with all the fall flavors of fall, but it has an added boozy beverage baked right into the filling.
Grab your favorite store-bought crust, canned pumpkin, eggs, evaporated milk, sugar, and some spices, and get ready to bake the best pumpkin pie with a delicious twist from the traditional Thanksgiving dessert.
Fireball desserts have the best balance of sweet and spicy – they’re the perfect way to spike your slice, with a bite that goes down without a burn (but does have a subtle complimentary kick)!
Why We Love This Pumpkin Pie Recipe With Whiskey
- Quick and easy to prepare in 10 minutes.
- Uses a handful of simple pie-filling ingredients plus a pre-made pie crust.
- It’s always fun to chew your booze in this twist on a traditional holiday treat.
- Perfect pie dessert for fall parties, Thanksgiving gatherings, or Friendsgiving feasts.
Fireball Pumpkin Pie Ingredients
- Refrigerated pie crust: I used Pillsbury brand rolled crust from the box.
- Granulated sugar
- Light brown sugar
- Pumpkin pie spice
- Ground cinnamon
- Salt
- Can of 100% pure pumpkin puree
- Eggs
- Evaporated milk
- Fireball cinnamon whiskey
- Extra creamy squirt whipped topping (optional garnish)
Substitutions and Additions
- Swap The Spice: You can make your own pumpkin pie spice blend and keep it on hand for use during the busy holiday season. Simply combine cinnamon, nutmeg, ginger, cloves, and allspice to create your own pumpkin spice.
- Use A Tub Of Whipped Topping: You can substitute a dollop of whipped topping from the tub, like Cool Whip, that has been thawed in place of the squirt whipped topping. You can also make your own whipped cream as well. The biggest thing to remember is to only add it when you are ready to eat your slice of pie to avoid it from melting and seeping into your pie.
Recommended Tools
- Deep dish 9-inch pie pan
- Mixing bowls
- Whisk
How to Make Fireball Pumpkin Pie
- Prepare The Pie Pan: Unroll the pie crust and place it into the pan. Crimp the edges of the crust to create a decorative border.
- Make The Sugar Mixture: Whisk together the sugars, pumpkin pie spice, ground cinnamon, and salt.
- Make The Pumpkin Mixture: Whisk together the pumpkin puree and the sugar mixture. Mix in the beaten eggs and then the evaporated milk and Fireball whisky until fully combined.
- Bake: Pour the pie mixture into the crust and bake at 425 degrees Fahrenheit for 15 minutes. After 15 minutes, lower the heat to 350 degrees Fahrenheit and bake for an additional 40-45 minutes.
- Slice and Serve: Cool on the counter completely before slicing and serving. Enjoy!
Pro Tip: You can add a squirt of extra creamy whipped topping to individual slices when served, but be sure not to add it until just before serving.
Tips For Making Fireball Pumpkin Pie
- I love the convenience of the pre-made refrigerated pie crusts for quick and easy pies like this one. Feel free to use your favorite homemade pie crust if you desire. Be sure that you are using a recipe that will yield a crust that will fit a deep dish pie pan.
- DO NOT substitute canned pumpkin pie filling or mix for the 100% pure pumpkin puree. These two are not interchangeable as the canned pumpkin pie filling has added spices and sugar already added to it. You will not get the same final outcome.
- Make sure that you are using evaporated milk, and NOT sweetened condensed milk, for this recipe. They are both typically found next to each other, in cans, in the baking aisle. They cannot be used as substitutes for each other. If you really need to use a substitute for the evaporated milk, you can use half & half, but I prefer the texture of the pie best when using the evaporated milk.
- You can serve this Fireball pumpkin pie at room temperature or chilled.
How To Pick Your Pumpkin Puree
I used Libby’s brand canned 100% pumpkin puree for this recipe. You can use any brand you wish, such as a store brand or even an organic brand. Keep in mind that the color of the pureed pumpkin will vary from brand to brand.
Typically, organic brands are lighter in color and a little thinner (waterier) in texture, similar to a homemade pumpkin puree, and yield a lighter-colored pie. The variations in color, and consistency, have to do with the type(s) of pumpkins used in each manufacturer’s proprietary blends.
If you are using homemade pumpkin puree, you will want to make sure you drain out as much liquid as possible. I like to line a mesh strainer with a coffee filter and place it over a bowl to allow the excess liquid to drip out. The coffee filter allows you to then easily transfer the pumpkin puree to the bowl for mixing.
How to Store Fireball Pumpkin Pie
- To Store: This pie will keep in the refrigerator, lightly covered with plastic wrap, for up to 3 days. Keep in mind that the longer the pie is refrigerated, the softer the crust will become.
- To Freeze: You can freeze this pie tightly wrapped for up to 1 month, then thaw it completely in the refrigerator.
Easy Fireball Recipes
Other Easy Pumpkin Recipes
- No-Bake Pumpkin Pie
- Pumpkin Cheesecake Truffles
- Pumpkin Pie Dip
- Pumpkin Patch Brownies
- Air Fryer Pumpkin Seeds
Fireball Pumpkin Pie
Serves — 8
Prep Time 10 minutes
Cook Time 1 hour
Chill Time 2 hours
Total Time 3 hours 10 minutes
Ingredients
- 1 9-inch refrigerated pie crust Pillsbury brand – one rolled crust from the box
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 15 ounce can of 100% pure pumpkin puree Libby’s brand
- 2 large eggs lightly beaten, room temperature
- 1¼ cups evaporated milk
- ¼ cup Fireball brand cinnamon whisky
- Extra creamy squirt whipped topping – optional garnish
Instructions
- Preheat oven to 425°F. Using a deep dish 9-inch pie pan, unroll your pie crust (be sure to follow the tips on the package for unrolling your crust) and place it into your pie pan. Crimp the edges of your pie crust to create a decorative border for your Fireball pumpkin pie. Set aside.1 9-inch refrigerated pie crust
- In a small bowl, whisk together the granulated sugar, light brown sugar, pumpkin pie spice, ground cinnamon, and salt.½ cup granulated sugar, ¼ cup light brown sugar, 1½ teaspoons pumpkin pie spice, ½ teaspoon ground cinnamon, ½ teaspoon salt
- In a large mixing bowl, add the pumpkin puree and the sugar mixture. Whisk until fully combined.15 ounce can of 100% pure pumpkin puree
- Add the lightly beaten eggs to the bowl and whisk again until combined.2 large eggs
- Lastly, add the evaporated milk and Fireball cinnamon whisky to the pumpkin mixture and whisk until all the ingredients are fully combined.1¼ cups evaporated milk, ¼ cup Fireball brand cinnamon whisky
- Slowly pour the Fireball pumpkin pie mixture into the crust, being sure not to get any filling on the decorative edge, and bake for 15 minutes at 425°F.
- After the 15 minutes, lower the heat to 350°F and bake for an additional 40-45 minutes or until a knife inserted into the center comes out clean.
- Allow the pie to cool on the counter completely before slicing and serving. You can add a squirt of extra creamy whipped topping to individual slices when served, but be sure not to add it until just before serving.Extra creamy squirt whipped topping – optional garnish
Jenn’s Notes
Storage:
- To Store: This pie will keep in the refrigerator, lightly covered with plastic wrap, for up to 3 days. Keep in mind that the longer the pie is refrigerated, the softer the crust will become.
- To Freeze: You can freeze this pie tightly wrapped for up to 1 month, then thaw it completely in the refrigerator.
- I love the convenience of the pre-made refrigerated pie crusts for quick and easy pies like this one. You can use your favorite homemade pie crust if you desire. Be sure that you are using a recipe that will yield a crust that will fit a deep dish pie pan.
- I used the Libby’s brand canned 100% pumpkin puree for this recipe. You can use any brand you wish, such as a store brand or even an organic brand. You will need to note that the color of the pureed pumpkin will vary from brand to brand. Typically, organic brands are lighter in color and a little thinner (waterier) in texture, similar to a homemade pumpkin puree, and yield a lighter-colored pie. The variations in color, and consistency, have to do with the type(s) of pumpkins used in each manufacturer’s proprietary blends. If you are using homemade pumpkin puree, you will want to make sure you drain out as much liquid as possible. I like to line a mesh strainer with a coffee filter and place it over a bowl to allow the excess liquid to drip out. The coffee filter allows you to then easily transfer the pumpkin puree to the bowl for mixing.
- DO NOT substitute canned pumpkin pie filling or mix for the 100% pure pumpkin puree. These two are not interchangeable as the canned pumpkin pie filling has added spices and sugar already added to it. You will not get the same final outcome if you use this.
- Make sure that you are using evaporated milk, and NOT sweetened condensed milk, for this recipe. They are both typically found next to each other, in cans, in the baking aisle. They can not be used as substitutes for each other. If you really need to use a substitute for the evaporated milk, you can use half & half, but I prefer the texture of the pie best when using the evaporated milk.
- I like to keep good quality brands of spice mixes in my pantry because I find that it cuts down on needing too many single spices. I find that I only need such a small amount of some spices like nutmeg, allspice, or cloves, and I do not use them up before they expire, making the spice mixes ideal for keeping on hand. You can certainly make your own pumpkin pie spice blend and keep it on hand for use in this recipe, or others, especially during the holiday season. You will combine cinnamon, nutmeg, ginger, cloves, and allspice to create your own pumpkin pie spice blend.
- You can substitute a dollop of whipped topping from the tub that has been thawed in place of the squirt whipped topping. You can also make your own whipped cream as well. The biggest thing to remember is to only add it when you are ready to eat your slice of pie to avoid it from melting and seeping into your pie.
- You will notice that the fireball pumpkin pie filling will rise (puff up) when baked, but it will also settle as it cools. This is supposed to happen and is similar to a cheesecake or souffle that rises (puffs) as it bakes to the egg custard.
Nutrition Info
Calories: 182kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 53mg | Sodium: 208mg | Potassium: 258mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8429IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 1mg
