Fireball® Pumpkin Pie recipe

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Ingredients

1 (9 inch) unbaked deep-dish pie crust
1 (15 ounce) can pumpkin pie filling
9 ounces evaporated milk
¾ cup white sugar
3 fluid ounces cinnamon whiskey (such as Fireball®)
2 large eggs, lightly beaten
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground cinnamon

Nutrition Info

333.9 calories
carbohydrate: 47.5 g
cholesterol: 55.6 mg
fat: 11.2 g
fiber: 4.7 g
protein: 5.3 g
saturatedFat: 4.3 g
servingSize: -
sodium: 454.4 mg
sugar: 23 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Let pie crust come to room temperature, about 10 minutes. Evenly pierce entire crust with a fork.

  3. Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and increase oven temperature to 425 degrees F (220 degrees C).

  4. Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl, beat with an electric mixer until just blended. Pour into the pre-baked pie shell.

  5. Return to the oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.

  6. Remove from the oven and let cool to room temperature before serving, about 2 hours.

Recipe Yield

1 9-inch pie

Recipe Note

Traditional pumpkin pie with a spicy Fireball® cinnamon kick.

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