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Fireball Pumpkin Pie

Total Time

Prep: 25 min. Bake: 1 hour + chilling

Makes

8 servings

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 of Home Test Kitchen, Milwaukee, Wisconsin
Fireball Pumpkin Pie Recipe photo by Taste of Home

Ingredients

  • Dough for single-crust pie
  • 2 large eggs, room temperature
  • 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

  1. 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.
  2. 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.
  3. If desired, serve with whipped cream and sprinkle with cinnamon.
Dough for single-crust pie
Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

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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