Fireball Cinnamon Whiskey Pumpkin Pie Recipe

Here is a delicious fireball cinnamon whiskey pumpkin pie recipe is a creative twist on a holiday dessert favorite. This is a rich spicy pie that slices well and has multiple layers of cascading flavor. Decorate with some whipped cream and enjoy. Safe for all ages to eat.

Ingredients for pie filling:

1 can, 30 oz. Puree Pumpkin

1 ½ cans, 18 oz. Evaporated Milk

4 Eggs

1 ½ cups Sugar

1 teaspoon Salt

1 teaspoon Ground Ginger

½ teaspoon Ground Cloves

6 oz. Fireball Cinnamon Whiskey

Instructions:

Crack eggs into a mixing bowl. Whisk and combine sugar, salt, ground ginger, ground cloves, puree pumpkin, evaporated milk and fireball cinnamon whiskey. Thoroughly mix all the ingredients and pour into each pie crust.

Ingredients for Pie Crust:

1 cup flour

1/2 tsp salt

6 tbsp cold butter

4 tbsp ice cold water

Instructions for pie crust:

Mix together flour and salt in medium sized bowl. Cut in butter with pastry blender ( or a fork) until mixture has dime sized crumbs. Add water and blend until mixture pulls together. Roll into ball and place on lightly floured surface. Roll out dough to about 12″ circle. Gently roll dough around rolling pin and unroll over pie pan. Lightly press into pan and turn edge under. Crimp around the edges with a decorative flair.

Baking Instructions:

Heat oven to 425°F. – Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator.

Nothing brings family and friends around a dinner table like a generous slice of pumpkin pie. This recipe is a crowd pleaser so plan on making and baking multiple pies. As a general rule, bake twice as many as you normally would.