Fireball Pumpkin Pie

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Pumpkin Pie is synonymous with fall and Thanksgiving dinner and this recipe is taking Grandma’s Pumpkin Pie recipe to the next level by adding Fireball Cinnamon Whiskey.

Yep, you read that right. Fireball isn’t just for your young adult children to slam back at the bar. You can also add this liqueur to a few different recipes to offer a spicy, cinnamon punch.

I first discovered this recipe by the BBQ Pit Boys who whip up a Cinnamon Whiskey Pumpkin Pie right at their charcoal grill. I made this pie in my oven with a few minor adjustments but one of these days I’m going to get adventurous and make it on the Big Green Egg!

You can make this pie in your favourite pie crust. Personally, I tend to use a frozen pie crust when baking pies because I couldn’t be bothered fussing with the pastry dough. If you like to make your pie crust from scratch, I’ve included my Granny B’s pie crust recipe in this post. Looking for a gluten-free/paleo pie crust? Danielle Walker’s Pastry Crust recipe in her Against All Grain cookbook is perfect. There are also many frozen gluten-free pie crusts available in grocery and health food stores or you can use BOB’s RED MILL Gluten Free Pie Crust mix.

Fireball Pumpkin Pie

*This recipe will yield 2 Fireball Pumpkin Pies.

Tools I Used

• Stand Mixer

Ingredients

• 3 large eggs
• 1 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon flour (all-purpose or arrowroot)
• 2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon (you can leave this out if you don’t want your pie too spicy)
• 1 (30 oz) can pure pumpkin (or make your own pumpkin puree from scratch!)
• 1 cup light cream
• 5 ounces Fireball Cinnamon Whiskey
• 2 pie crusts (frozen on premade)

Homemade Pumpkin Puree

1. Preheat oven to 350 F.
2. Cut a sweet pumpkin in half, scoop out the seeds and stringy flesh in the center.
3. Line a cookie sheet with parchment paper and place the pumpkin cut side down. Rub the skin with extra virgin olive oil.
4. Bake for 40 minutes until the pumpkin flesh is soft.
5. Allow the pumpkin to cool.
6. Scoop out the flesh and place in a blender to puree. Discard the skin.
7. Place the puree in a fine mesh strainer over a bowl and place in the fridge for 1 to 2 hours to allow the excess water to drain out.
8. You can store this puree in the fridge for up to 5 days or in the freezer for up to 6 months.

Directions

1. Prepare your frozen pie crusts according to directions on the packaging. If using your own pie crusts, drape pie dough over your pie dishes and gently push to fit. Trim edges and crimp if desired. Poke holes with a fork into the bottom of the crusts. Refrigerate for 30 minutes or freeze for 10 minutes. Line homemade crust with parchment paper and fill with dried beans or pie weights. Bake at 425F for 15 minutes or until crusts are golden brown. Remove from oven and let cool.
2. In a large bowl beat eggs with a fork. Add sugar, flour, salt, pumpkin pie spice, and cinnamon and mix until fully combined. Stir in pumpkin puree, cream, and Fireball.
3. Pour evenly into the two pie crusts.
4. Bake at 425F for 10 minutes and then reduce heat to 350F and bake for 60 minutes or until the tip of a knife, inserted into the center of the pie, comes out clean.
5. Allow pie to cool completely before serving.
6. Top with whipped cream or vanilla ice cream if desired.

Note: You can make your own pumpkin pie spice by combining 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp each nutmeg, allspice, and cloves.

Grandma B’s Pie Crust

Combine:

• 4 cups flour
• 1 teaspoon baking powder
• A pinch of salt
• 1 pound Tenderflake lard

Mix Together Separately:

• 3/4 cups water
• 1 large egg
• 1 teaspoon vinegar

Combine the two mixtures together.

This will make 3 double crusts.