Fireball Whisky Pumpkin Pie Recipe

Fireball whisky pumpkin pie sounds like the perfect kick of cinnamon added to a pie. It makes sense to add Fireball whisky to pumpkin pie because there’s already cinnamon flavors that will blend and mesh well together. Someone’s In The Kitchen tutorial on YouTube is very simple and easy because this can be made using one bowl. Pumpkin pie is one of those pies where you can throw all the ingredients at once, and it’ll turn out good. If you like Fireball, this would be a nice addition to add to your pumpkin pie. This Fireball whisky pumpkin pie would be a perfect pie to make for a potluck, family gathering, and holidays.

Ingredients:

• 1 shot of fireball whiskey
• 1 pie crust recipe (store-bought is acceptable)
• 1 15 oz. can pumpkin puree
• 1 14 oz. can evaporated milk
• 2 eggs
• 1/2 tsp salt
• 1-1/2 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp nutmeg

Directions:

First, preheat the oven to 425F for 15 minutes, and reduce the heat to 350F. Then, combine all of the ingredients into a bowl or a mixer and mix until it gets to a smooth consistency.

Next, pour the pumpkin mixture into the pie crust, and bake for 40-50 minutes. Let the pie sit for about 3 hours before serving. You can top the pie off with whipped cream for extra sweetness.

Overall, pumpkin pie is one of my all-time favorite Fall desserts. It’s the type of pie that I must have every holiday too. I think this would be a unique pie to make for adults because it would have a nice hint of cinnamon Whisky. Also, it depends on how much you would like to add. Also, I’m sure the alcohol would be evaporated by the time it is done.