I love pumpkin pie and I love Fireball Whiskey. Now you can have them together!!
A kind listener set me a recipe for a Fireball pumpkin pie, that replaces the cinnamon in the pie with the whiskey.
Sadly, the cooking process kills the alcohol, so you won't get drunk, but I still hear it tastes great!
- Frozen Pie Crusts – 2 (9” each or make your own )
- 30 oz. pure pumpkin
- 18 oz. evaporated milk
- 4 eggs
- 1 ½ cups sugar
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 6-7 oz. Fireball Whisky
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 pre-made pie crust.
Set oven to 325 degrees Fahrenheit. Cook for 25-30 minutes.