If you’re tired of making the same old pumpkin pie, then this Fireball pumpkin pie is your new go-to. Just 15 minutes of prep time is needed before you pop it in the oven.
Fireball Pumpkin Pie
Fireball whiskey pumpkin pie is a love letter to fall, with a dash of cinnamon and a few tablespoons of whisky giving this traditional, nostalgic pie some heat.
Perfect for bringing to a gathering—and not just Thanksgiving—this Fireball pumpkin pie recipe will easily win people over. Pumpkin and cinnamon are a delightful pairing, and like most recipes with alcohol, this pie doesn’t taste like alcohol, but the addition of whisky sure does improve its flavor!
Another perk? The pie—among our favorite pumpkin pie recipes—is super easy to make. All you need is 25 minutes of prep time, and then it goes in the oven for an hour. There’s no chopping, slicing or dicing—and you can even use store-bought pie crust to save time.
Ingredients for Fireball Pumpkin Pie
- Dough for single-crust pie: Either use store-bought dough to keep things simple, or make your own homemade pie crust.
- Eggs: For this recipe, two large eggs are preferred, but if you don’t have those, then using two medium eggs won’t make a big difference.
- Pumpkin: Packaged and sold in a can, pumpkin puree’s ingredients are cooked and mashed pumpkin.
- Half-and-half cream: Equal parts whole milk and heavy cream, half-and-half is a good source of calcium.
- Sugar: Granulated cane sugar is the most common sugar for baking, and it’s what you’ll use to make the pumpkin filling.
- Brown sugar: Be sure to pack the brown sugar tightly in a measuring cup to eliminate air pockets.
- Fireball Cinnamon Whiskey: This alcoholic spirit features Canadian whisky, cinnamon flavoring and sweetener.
- Pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, allspice and cloves is sold in the spice section at grocery stores.
- Sweetened whipped cream and cinnamon (optional): These extra toppings aren’t a requirement, but they make a nice finishing touch.
Directions
Step 1: Prepare the pie crust
On a lightly floured surface, roll the dough to a 1/8-inch-thick circle. Transfer the crust to a 9-inch pie plate, and trim it to 1/2 inch beyond the rim of the plate. Finally, flute the edge of the crust.
Step 2: Make the filling
Preheat the oven to 425°F. In a large bowl, combine the eggs, pumpkin, cream, sugars, whiskey, pumpkin pie spice and salt, and beat the mixture until it’s smooth. Add the filling to the crust.
Editor’s Tip: If you don’t have pumpkin pie spice on hand, don’t worry: It’s easy to make your own with our pumpkin pie spice recipe.
Step 3: Bake the pie
Bake the pie for 15 minutes. Reduce the heat to 350°, and bake until the crust is golden brown and the top of the pie is set, 45 to 50 minutes longer. Cover the edge loosely with foil during the last 15 minutes, if needed, to prevent overbrowning. Remove the foil. Let the pie cool on a wire rack for one hour, then refrigerate it overnight or until set.
Before serving, top the pie with whipped cream and sprinkle it with cinnamon, if desired.
Fireball Pumpkin Pie Variations
- Add tropical whipping cream: Using our recipe for homemade whipped cream, mix in lime zest and rum extract for a little taste of Key West. You could also add those two ingredients to your store-bought whipping cream.
- Serve it a la mode: Dish your pie a la mode with whiskey ice cream. More and more artisan ice-cream makers are adding whiskey to their flavor rosters, and sometimes the best pairing is an identical one in flavor!
How to Store Fireball Pumpkin Pie
Storing leftovers of this pie is, well, a piece of cake: You can cover the remaining pie pieces and keep them in the fridge or freezer.
Can you freeze Fireball pumpkin pie?
As long as the pie is wrapped in airtight plastic, it will stay fresh in the freezer for about a month. When you’re ready to enjoy the pie again, remove it from the freezer and thaw it for 12 hours before eating.
How long does Fireball pumpkin pie last?
Keeping the cinnamon Fireball whiskey pumpkin pie in the fridge—instead of at room temperature—allows it to last longer. If it’s stored in the fridge, expect it to stay fresh for three to four days.
Can you make Fireball pumpkin pie ahead of time?
The easiest way to shave time off this recipe is to make the crust in advance. Then, on the day you plan to pop the pie in the oven, prepare the filling, dump it into the crust and voila! The pie is almost made.
How do you reheat Fireball pumpkin pie?
Most people enjoy pumpkin pie either at room temperature or slightly chilled, so there’s no need to reheat the pie.
Fireball Pumpkin Pie Tips
Can I use any whisky?
The short answer is yes, any whiskey will work and not alter the recipe, but what makes this pie taste so amazing is the combination of cinnamon and whiskey—all in one, when you use Fireball Cinnamon Whiskey. The good news is that this whiskey is sold in small bottles, so you don’t need to worry about whiskey going unused.
Will this recipe work with a gluten-free pie crust?
Absolutely! If you want to ensure that everyone at your gathering can eat this pie, simply use our gluten-free pie crust recipe.
How can I make this healthier?
If you want to reduce the calories, don’t serve it with whipped cream on top. Half-and-half is already a healthier swap for heavy whipping cream as a baking ingredient, which is part of what makes a slice of this pie clock in at under 500 calories.
Fireball Pumpkin Pie
Prep Time
25 min
Cook Time
1 hour
Yield
8 servings
Ingredients
- Dough for single-crust pie
- 2 large eggs
- 1 can (15 ounces) pumpkin
- 1 cup half-and-half cream
- 3/4 cup sugar
- 1/4 cup packed brown sugar
- 3 tablespoons Fireball cinnamon whiskey
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Optional: Sweetened whipped cream and cinnamon
Directions
- Preheat oven to 425° On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine eggs, pumpkin, cream, sugars, whiskey, pumpkin pie spice and salt; beat until smooth. Add filling to crust.
- Bake 15 minutes. Reduce heat to 350°. Bake until crust is golden brown and top of pie is set, 45-50 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
- If desired, serve with whipped cream and sprinkle with cinnamon.
Nutrition Facts
1 piece: 461 calories, 27g fat (17g saturated fat), 126mg cholesterol, 274mg sodium, 47g carbohydrate (30g sugars, 2g fiber), 6g protein.
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This Fireball pumpkin pie recipe takes the traditional fall dessert to a whole new level. Try adding whipped cream or cinnamon on top for some added sweetness. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
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