Yummy Fireball Pumpkin Pie Recipe

Hold on to your hats and glasses because this year’s Thanksgiving pie has a boozy kick! You NEED to make this Fireball Pumpkin Pie!

Your classic pumpkin pie flavors are infused with spicy cinnamon whiskey to create a fun twist on the popular fall dessert. If you’re looking for a new dessert to take to your family get-together or Friendsgiving, this one is for you!

This post was originally published on November 2, 2020 and has now been updated with better instructions so you can make this yummy dessert perfectly every time.

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.

It’s also delicious in cocktails. Make a Fireball Mule or browse this list of Fireball Cocktails to make.

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 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. Trust me. 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!

Ingredient Notes

Scroll down to the printable recipe card for full measurements and instructions.

The pie 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 make your own pie crust. As I mentioned above, I’m far too lazy for that. There are a lot of varieties of ready-made pie crusts. Here’s a great article on the types of crusts available.

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.

How to make Fireball Pumpkin Pie

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 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 It

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 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.

Frequently Asked Questions

Try this Fireball Pumpkin Pie recipe next time you are craving a comforting dessert with a little kick!

Related Recipes

• Frozen Peanut Butter pie is a recipe my grandma used to make. It’s no bake and so tasty! It’s a great one to make ahead of time!
• It’s the perfect time of year for a pie cake! Pie Cake is a fun and easy recipe to make that will blow minds! If you’ve never made one, you must!
• A Sweet Potato Dump Cake is a sweet side dish that you need to have on your holiday menu.
• A Cinnamon Rum Cake is another flavorful fall dessert that is great for a crowd.