Fall is here and Thanksgiving will be here soon, with lots of friends and family around who love to eat. When it comes to making homemade food for holiday guests, I think pie has to be my favorite dish to make, since there is never any left to have to throw away. With this pie recipe I just found, not sure I can even get a piece at Thanksgiving. This recipes is a twist on the classic pumpkin pie that now includes Fireball Whiskey.
Now that I’m an adult, I still indulge in pumpkin pie as often as I can, but I just about keeled over when I saw that the BBQ Pit Boys had somehow made pumpkin pie even better.
How, you ask?
That’s right, everyone’s favorite cinnamon-flavored booze can be used as the cinnamon flavoring for pumpkin pie. I know, I’m drooling too.
They also cook this pie entirely on a BBQ pit grill, giving the pie a distinctive smokey flavor and highlighting the Fireball even more.
So down a couple of shots and let’s get to work on baking this bad boy.
Here’s how you do it.
Bring grill temperature up to 400 degrees Fahrenheit. Using a fork, poke small holes all around pie crust.
Place pie crusts on grill opposite hot coals for the duration of time stated in pie crust directions.
Cover grill. Remove crusts from grill and reduce heat to 325 degrees Fahrenheit.
Crack eggs and put in a mixing bowl. Whisk and combine sugar, salt, ground ginger, ground cloves, pure pumpkin, evaporated milk, and cinnamon whiskey.
Thoroughly mix ingredients. Pour mixture to the top of each pie crust.
Grill temperature should be 325 degrees Fahrenheit. Place pies on grill opposite hot coals. Cover grill and cook for 25-30 minutes. After 25-30 minutes…