Change things up this Thanksgiving with this Fireball Pumpkin Pie – it has all the autumnal pie flavors you love, but with an added boozy kick! This easy pumpkin pie recipe made with a pre-made crust is infused with spicy cinnamon whiskey for a creative and fun twist for your next family get-together or Friendsgiving.
I’m not a big Pumpkin Pie fan. I’ll eat a piece once a year. I find it just kind of blah. I like pumpkin flavor. I like the warm fall pumpkin pie spices like cinnamon, cloves and nutmeg. The texture is fine.
But overall, it’s kind of boring. So I decided infusing it with a little Fireball Cinnamon Whiskey would add something special to it.
I mean it worked for these delicious Fireball Cupcakes. I knew it would take a standard pie up a few notches too. And do you know what? I love this Fireball Pumpkin Pie!
It’s also delicious in cocktails. Make a Fireball Mule or browse this list of Fireball Cocktails to make.
Try this Fireball Pumpkin Pie recipe next time you are craving a comforting dessert with a little kick!
Jump to:
Why This Recipe Works
If you love Fireball Cinnamon Whiskey and pumpkin, this yummy pie recipe is for you! Shoot, you really don’t have to like pumpkin, or pie all that much. This dessert recipe is delicious!
The base recipe has that classic pumpkin pie flavor, but the addition of the Fireball whiskey really adds a cinnamon kick.
Cinnamon is a classic fall flavor so spiking this pie with some cinnamon whiskey just makes sense. At least in my head.
Also, mini pies are just darling. But this batter will work to create one regular pie instead if you prefer.
You can make this pie ahead of time and serve it at all your fall parties. Telling your guests that your pie is boozy will put a smile on their faces. People like booze. Especially when extended family is involved…
Trust me, I’ve seen how people get when I bring alcohol-infused cupcakes somewhere.
If you are one of those people who just can’t get into any kind of pumpkin pie, make a Brown Sugar Pie instead. They’re SO easy and have exceptional flavor!
Ingredients
This Fireball Pumpkin Pie recipe has all the basic pumpkin pie ingredients: eggs, heavy cream, milk, white sugar, browns sugar and pumpkin pie spice.
Yes, heavy cream and milk. The fat in the heavy cream adds to the richness of the flavor and a super-smooth texture. Pairing it with the milk keeps it from being too thick.
The best pumpkin for me to use to make pumpkin pie is canned. I like to look for short-cuts, especially for baking. Canned pumpkin is convenient, consistent and a great base to add more flavors to.
If you want to make your own pumpkin puree, you can. That adds on several more steps to making a pie.
Canned pumpkin also makes a delicious Pumpkin Dump Cake. Or a Pumpkin Margarita.
If you’re up for it, you can also make your own pie crust. As I mentioned above, I’m far too lazy for that.
Or you can skip the traditional crust and use a graham cracker crust instead. Yum.
If you don’t have Fireball on hand you can find it at most grocery stores. And while I don’t love to buy specialty bottles of liquor, I use this whiskey in tons of dessert and cocktail recipes.
Directions
Preheat your oven to 400 degrees. Take a shot of Fireball.
Ok. You don’t really have to but why not? A chef has to know what they’re working with, right?
Prepare your pie crust per the package directions then set it aside.
Again, I chose to make mini pies on account of cuteness. But you can make one big pie. That is easier! Here’s my fave pie plate with lid!
In a bowl beat the eggs with the pumpkin puree until incorporated. You can do this in a stand mixer or with a batter bowl and hand mixer.
Add the rest of the ingredients and mix until creamy.
Pour the filling into the crust and bake for 50 to 55 minutes or until just set.
Remove from the oven and let the pie cool down completely.
How to Serve
Garnish with whipped cream which you can make your own or buy it!
You can also get fancy by adding a dusting of cinnamon, crushed-up ginger snap cookies a caramel drizzle. Anything you want.
You can even make little shapes out of pie crust and cookie cutters.
That’s next level. I would literally only do this if Martha Stewart were coming for pie. So luckily, I won’t ever have to do this.
Tips and Tricks
- It’s personal preference whether you serve this Cinnamon Whiskey Pumpkin Pie warm or cold. Most people serve it at room temperature. The pie holds up best when it’s cooled a little and not served right out of the oven.
- If you don’t want to buy a whole bottle, check to see if your local BevMo or Total Wine store have mini bar-sized bottles. It will save you a little bit of money. You will probably need to buy 2 for this recipe.
- If you don’t want your pumpkin pie to be boozy, you can just replace it with more milk.
- If you don’t want to add any extra cinnamon flavor, you can just use regular whiskey instead.
Frequently Asked Questions
Store a cooled pie or leftover pie, covered in the refrigerator, for 2-4 days. But I’m guessing you may not have leftovers…
A pumpkin pie, and I would assume Fireball Pumpkin Pie, can sit out for about 2 hours. After 2 hours, bacteria can start to grow. I don’t want to be taken out by a pie.
So it’s fine to let the pie cool a bit and then serve. But you’ll definitely want to have a plan for the pie amidst all the other things you’ll probably be cooking.
Probably? Just like with my boozy cupcakes, there isn’t a ton of whiskey added. The 4 tablespoon = 2 oz. which is basically a shot of whiskey. That shot is mixed with the rest of the batter so is diluted. Since a standard pie has about 8 slices, that is about ½ tablespoon in each slice if everything mixes evenly. And with the baking, some of the alcohol might be cooked off. I would let my kids have some. Especially because I’ve never seen them finish a whole piece of pie. But you are the final judge over your family.
A few more easy recipes you might also enjoy!
- Best Old Fashioned Brown Sugar Pie Recipe
- Frozen Peanut Butter Pie with Graham Cracker Crust
- No Bake Pumpkin Trifle
- Pumpkin Sheet Cake with Cream Cheese Frosting
- Easy Spiced Pumpkin Beer Cocktail
- Delish Pumpkin Mug Cake for One!
Save this and Pin it for later!
If you want to save this recipe make sure you Pin it for later! If you are not already you can follow me on Pinterest, as well as keep up with me on Facebook, Instagram and YouTube. If you make this recipe make sure to tag me in your photos and leave a star rating below!
Fireball Pumpkin Pie
Ingredients
- 1 store-bought pie crust
- 2 eggs
- 1 ½ cups canned pumpkin puree
- ¾ cup heavy cream
- ¼ cup milk
- ½ cup sugar
- ½ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 4 tablespoon Fireball Cinnamon Whiskey
- Whipped cream for garnish
Instructions
- Preheat the oven to 400 degrees.
- Grease and flour a pie dish and line with the pie crust pastry. Set aside.
- In a bowl beat the eggs with the pumpkin puree until incorporated.
- Add the rest of the ingredients and mix until creamy.
- Pour the filling into the crust and bake for 50 to 55 minutes or until justset.
- Remove from the oven and let it cool for 15 minutes before serving.
Notes
- It’s personal preference whether you serve this Cinnamon Whiskey Pumpkin Pie warm or cold. Most people serve it at room temperature. The pie holds up best when it’s cooled a little and not served right out of the oven.
- If you don’t want to buy a whole bottle, check to see if your local BevMo or Total Wine store has the mini-bar-sized bottles. It will save you a little bit of money. You will probably need to buy 2 for this recipe.
- If you don’t want your pumpkin pie to be boozy, you can just replace it with more milk.
- If you don’t want to add any extra cinnamon flavor, you can just use regular whiskey instead.
- Depending on what type of store-bought crust you buy you may need to bake that on its own first. Follow the directions for whatever pie you buy.
- I made mini pies but this recipe works for 1 large pie also.
- Top with whipped cream, a sprinkle of cinnamon, caramel sauce, crushed ginger snaps, anything goes!
Ingrid Gustman says
Can you freeze them
Denise Bellamy says
I’m so making this recipe. Taste testing it on my co workers. Is the baking time the same if making individual pies? It sounds as though it’s geared for a regular whole pie not the individual pies u said u prefer to make. Mmm!
Sharon Garofalow says
I can’t wait to hear what you think! For smaller pies, I would start with 15 minutes and then check and add more time. You are right, the timing is based on one larger pie. I’ll add a note to make that more clear!