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This Fireball Pumpkin Pie is the perfect twist on an old classic. This recipe is sure to satisfy your sweet tooth and warm you up in the colder months!
Fireball Pumpkin Pie Recipe
The Fall season means cooler temperatures, less farm work and more time in the kitchen. If you like pumpkin and cinnamon, you are gonna love this. Fireball Pumpkin Pie!
Fireball is a delicious type of Cinnamon Whiskey. Today, I’m going to use Fireball in my Pumpkin Pie recipe.
This recipe makes one pie; double the ingredients to make another pie.
How to Prepare Your Pie Crust
- I started with a store bought frozen pie crust. Let it thaw for about 10 – 15 minutes.
- Meanwhile, turn your oven on to 400F and get all the other ingredients together.
- After your crust has thawed, use a fork to poke holes in the bottom. This will prevent the crust from bubbling as it sometimes wants to do. Poke holes around the sides too!
- Set in your preheated oven for 12 minutes. Keep an eye on it.
- Once the crust is a pretty golden brown, remove from the oven and let it fully cool.
- The star of this show – Fireball Cinnamon Whiskey. I had to rein myself in and buy the tiniest bottle I could find!
- If it’s important to you to ensure the Fireball liqueur is in prime condition, you may want to have a nip – for recipe purposes of course.
How to Make Fireball Pumpkin Pie Filling
- Crack the eggs and whisk them lightly. You really don’t want them all frothy, just mixed.
- Add the pumpkin pie filling and all the other ingredients.
- Mix well using a wooden spoon.
- Pour into the cooled pie crust and bake at 425 F for 15 minutes.
- Reduce the oven to 350F and bake for another 45 minutes.
- Check to see if it is done by poking a toothpick in the center. If it comes out clean, the pie is done!
- Remove from oven and let cool for at least 2 hours before slicing and serving.
How’s my Fireball Pumpkin Pie looking now? It smells delicious in the kitchen right now!
We will wait till it has cooled, then slice it and top with whipping cream.
Do I have to use a pre-made crust?
- Not at all! I used a pre-made crust just for the sake of saving time, but if you have a recipe for pie crust that’s tried and true, feel free to use that instead.
- If you’re looking for a recipe to make your own pie crust, try this one from Sally’s Baking Addiction.
How long will this pie last?
- To store this pie and maximize its shelf life, make sure it cools all the way and cover it with some plastic wrap or foil. In the fridge, it should last for 4 to 5 days.
- If you’d like to make your pie last longer, you can also store it in the freezer, where it should be fine for at least 2 months or so. To defrost, just leave it in the fridge overnight.
What’s the best way to reheat pie?
- Cut yourself a slice and place it on a microwave-safe plate, then pop it in the microwave for 10 to 30 seconds right before eating. If you like it hotter, microwave further in 15-seconds increments.
- If you’d like to reheat the entire pie, you can also place it in the oven at 350F for 15-20 minutes.
Variations and Serving Suggestions
- This pie would be great with some whipped cream or even a scoop of vanilla ice cream on top.
- Sprinkle the top of the pie with cinnamon mixed with some powdered sugar for an extra burst of flavor.
- Crush some pecans or walnuts and scatter them over top of your pie. This will give some delicious nutty flavor and a nice crunch to vary the texture.
- If you can’t find Fireball, there are several types of alcohol that could be substituted, such as Stillhouse Red Hot Whiskey, Beach Whiskey Bonfire Cinnamon, or Evan Williams Fire. You could also try a classic whiskey, which would still taste delicious in this pie.
- This pie would be phenomenal with the addition of a streusel topping; just spread on top of the filling before baking!
More Recipes from Country Living
Here’s just a few cool weather recipe treats!
- This Easy Old Fashioned Apple Crisp is a treat for cool afternoons.
- Try this Dutch Almond Cake; it’s super quick to make and a wonderful Christmas tradition at our home.
- Ever made your own Salsa? Here’s the Ultimate Salsa Recipe to try.
*Original recipe by the BBQ Pit Boys
*Inspired by Laura at Laura is Cooking
Homemade Pumpkin Pie
If you like this Fireball Pumpkin Pie recipe, be sure to rate it 5 stars below!
- 1 pie crust
- 15 oz pumpkin pie filling
- 9 oz evaporated milk
- 2 eggs
- 3/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp cinnamon
- 3 oz Fireball Cinnamon Whiskey
- Poke holes in the pie shell and bake at 400F for 12 minutes until golden brown. Set aside.
- Crack 2 eggs into large bowl and whisk lightly until mixed.
- Add pumpkin pie filling, evaporated milk, sugar, salt, ginger, cloves, cinnamon and Fireball.
- Mix well and pour into cooled pie shell.
- Bake at 425F for 15 minutes.
- Reduced oven to 350F and bake for a further 45 minutes.
- Use a toothpick in centre of pie to determine if it is done. If it comes out clean, remove pie from oven.
- Let cool for 2 hours before serving. Serve with a dollop of whipped cream. Sprinkle cinnamon lightly over pie and whipped cream.
Nutrition Information:Yield: 6 Serving Size: -6 people
Amount Per Serving: Calories: 150
First Published September 2019; Updated November 2020
Our entire Country Living in a Cariboo Valley Recipe Collection can be found here