This flavorful Fireball Pumpkin Pie is infused with cinnamon whiskey to give it an extra kick! With a store-bought crust, it's easy to take a classic fall dessert and make it extra special.
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!
*The nutrition is slightly off on this recipe as the software couldn't find Fireball Whiskey which has a lot more sugar than plain whiskey.