I told you that the next recipe would be FIRE. I have to be honest. I had never heard of fireball whisky until this fall. And then suddenly, it was everywhere. I mean, everywhere.
Ryan sent me a link to a fireball whisky pumpkin pie and said that we needed to try it. I honestly never opened the link when he first sent it to me, I just looked at the title. And then several weeks later, somebody was talking about fireball and he mentioned the pumpkin pie to me again and that he wanted it for his birthday. He also said he wanted a turducken. That hasn’t happened yet.
Well – National Pumpkin Pie day was coming up and I decided that we needed to something for it at the store. As a side note, there are national “all sorts of things” days if you didn’t know. If you ever want a random reason to celebrate, just do a little search on the internet and you’ll find a national day of something. Like, last Sunday, was National Apple Cider Day. So, we bought some apple cider and called it good because we need to celebrate that day, right?! Some are fun and some are just plain crazy. You could celebrate National Sardines Day-it’s coming up on November 24. Just letting you know.
But back to National Pumpkin Pie day (which was on October 12), I decided to try Fireball Whisky Pumpkin Pie. It’s very simple and just like regular ol’ pumpkin pie. Except you reduce the amount of evaporated milk so you can add the Fireball. And reduce the cinnamon because the Fireball is going to give you that cinnamon flavor too. The original recipe is from BBQ Pit Boys. They grilled their pies (hence a website with a name of bbq pit boys). A grilled pie sounds delicious, but that wasn’t happening for us. We just used the oven.
I’ve now made the pie three times in a month.
I’ve tried several slight variations. I don’t make my own pie crusts. Maybe someday I will, but that just adds additional time to the pie making. I just want to get right to the filling. I’ve used a frozen pie crust (already in a pie shell). Super easy and self-contained. And I’ve used the pie crusts that you can buy and roll out. I like those much better. They taste better, and I think they cook better. But you do have to have a pie plate.
One thing I always do with cooking pies is check on the pies at the very beginning to see if the crust is browning too quickly. If it is, take a piece of foil and put it around the edges. A simple trick is to fold a piece of foil in half and cut around in a semi circle. When you open up the foil, you have a circle of foil with the middle cut out.
Second variation – I’ve used both pumpkin pie spice and my own mixture of cinnamon, cloves, and ginger. I like using my own mixture better so I can control the quantity of cinnamon. If you use pumpkin pie spice, just use 1 and 1/4 teaspoons.
You can and you can’t taste the fireball. At first, you just think the pie has a cinnamon taste but not really Fireball. When Ryan first tried it, he thought it was a gimmick. But, after you swallow, you can tell that there’s whisky in it. But it’s subtle. It just adds a different dimension to the pie. A Fireball dimension!
And then if you have leftover Fireball, you can come up with whatever other favorite/crazy concoctions that you want. Like, my neighbor, who brought Fireball whisky jello shots to our neighborhood get-together. So good. Or Fireball gummy worms. No comment. I also have a friend who tried Fireball French Toast. That sounds pretty dang good too.
Try this Fireball Whisky Pumpkin Pie today. Bring it to your Thanksgiving day get-together, and your friends and family will love you!
PS – I don’t suggest checking your pie to see if it’s done with a knife. You may end up with a mark in the middle of your pie. And then you may try to make it look better with a design. And then it may not look any better. And then you just have random knife marks in the middle of your pie. BUT. It will still taste good. Test with a toothpick instead.
Prep Time | 5 minutes |
Cook Time | 1 hour |
Servings |
slices
|
- 1 can pumpkin 15 oz
- 9 oz evaporated milk
- 3 oz Fireball whisky
- 3/4 cup sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/4 tsp. cloves
- 2 eggs
- 1 refrigerated pie crust (or frozen pie shell)
Ingredients
|
|
- Preheat oven to 425.
- Mix eggs and pumpkin puree together. Make sure eggs are thoroughly blended.
- Mix sugar, cinnamon, salt, ginger, and cloves together in separate bowl.
- Add the sugar mixture to the pumpkin mixture until combined.
- Slowly stir in the evaporated milk and Fireball whisky in the pumpkin mixture.
- Pour pumpkin mixture into uncooked pie shell.
- Bake at 425 for 15 minutes.
- Reduce oven temperature to 350. Cook for additional 40-50 minutes or until toothpick comes out clean.
- Let cool on wire rack for at least an hour before cutting.
- Serve with whipped cream, if desired.
Leave a Reply