Fireball Pumpkin Pie

Print Recipe

5 from 3 votes

Fireball Pumpkin Pie is easy to make with a sweet and spicy boost of booze!

Prep Time10

Cook Time1

Chill Time2

Total Time3 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 182kcal

Author: Jennifer Fishkind

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

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.

Tips:

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.

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