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Fireball Pumpkin Pie

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
  • Total Time
    Prep: 25 min. Bake: 1 hour + chilling
  • Makes
    8 servings

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

  • 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.
Editor's Note
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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