With the Holidays fast approaching, I was thinking about what family favorite desert I could make this year. Then I remember seeing a Fireball Pumpkin Pie recipe that looked delicious. So I had my answer.
To make a easy Fireball Pumpkin Pie, all you need is a 9 inch pie crust, canned pumpkin, evaporated milk, eggs, sugar, salt, pumpkin pie spice, fireball whisky and about six hours. It only takes about 15 to prepare, 60 mins to bake, about 3 hours to come to room temperature, and the other 3 hours to chill in the refrigerator. But it is better to let it chill in the refrigerator overnight.
I made this recipe this year and it was super easy to make the Fireball Pumpkin Pie. I am not much of a baker, but wanted to make a homemade desert to share with my family.
How to make an Easy Fireball Pumpkin Pie?
Ingredients:
- 15 ounces Canned Pumpkin
- 9 ounces Evaporated Milk
- 2 Eggs
- 3/4 cup Sugar
- 1/2 teaspoon Salt
- 1 1/4 teaspoon Pumpkin Pie Spice
- 3 to 5 ounces of Fireball Whisky (It just depends on how much Fireball flavor you like because the alcohol cooks out.)
- Pre-made Pie Crust
Toppings:
- Jelly Belly Cinnamon or Sizzling Cinnamon Jelly Beans
- Shelled Pecans
- Reddi Whip Whipped Cream
Directions:
- Preheat the oven to 350°F
- Whisk the eggs in a large mixing bowl, add the Canned Pumpkin, Evaporated Milk, Sugar, Salt, Pumpkin Spice, and Fireball Whisky. Stir until mixed well and pour into pre-made pie crust.
- Bake for 50-60 minutes or until a toothpick comes out clean from the center of the pie to let you know the pie filling has set.
- Let pie cool to room temperature for about 3 hours and chill in the refrigerator for about 3 hours or overnight.
- Slice the chilled pie and top with Whipped Cream, Shelled Pecans, and Cinnamon
Nutrition Facts: Fireball Whisky Pumpkin Pie Amount Per Serving (8 g) Calories 265 Calories from Fat 90% Daily Value*Fat 10g 15%Saturated Fat 4g 25% Cholesterol 50mg 17% Sodium 300mg 13% Potassium 246mg 7% Carbohydrates 39g 13% Fiber 2g 8%Sugar 24g 27% Protein 6g 12% Vitamin A 8408IU 168% Vitamin C 3mg 4% Calcium 110mg 11% Iron 2mg 11%* Percent Daily Values are based on a 2000 calorie diet.
Making a homemade Fireball Pumpkin Pie from scratch can be a little scary, but with this recipe there is nothing to be scared of. I am not much of a baker and I had to problem making this pie. So I know you can do it! Buying a pre-made pie crust makes it so much easier. The rest is just measuring, whisking, mixing ingredients together, pouring into the pie crust and baking.
What is a Fireball Whisky?
Fireball Whisky is a sweet cinnamon flavored whiskey that is made in Canada by the Sazerac Company. The best way I can describe the flavor is it taste like eating a Red Hot or an Atomic Fireball.
Can my children eat Fireball Pumpkin Pie?
Yes, Fireball Pumpkin Pie is ok for children to eat. All of the alcohol from the whiskey cooks out so only the wonderful cinnamon flavor is left.
What is Pumpkin Pie Spice?
Pumpkin Pie Spice is a mixture of cinnamon, ginger, nutmeg, allspice and cloves. You can buy Pumpkin Pie Spice in the store already made or you can make it yourself with the following ingredients:
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground cloves
What is a Fireball Pumpkin Pie?
A Fireball Pumpkin Pie is a Pumpkin Pie made with a cinnamon flavored whiskey to add an little extra cinnamon flavor. It is a twist on our favorite Holiday pie.
What is a pumpkin pie?
Wikipedia defines it best. “Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin is a symbol of harvest time, and pumpkin pie is often eaten during the fall and early winter. In the United States and Canada, it is usually prepared for Thanksgiving, and other occasions when pumpkin is in season.
The pie filling ranges in color from orange to brown, and is baked in a single pie shell, rarely with a top crust. The pie is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used and can replace the clove and nutmeg, as its flavor is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices. The spice mixture is called pumpkin pie spice.
Pies made from pumpkins use pie pumpkins which measure about six to eight inches in diameter. They are considerably smaller than jack o’lanterns. The first step for getting the edible part out of the pumpkin is to slice it in half and remove the seeds. The two halves are heated until soft, in an oven, over an open fire, on a stove top, or in a microwave oven. Sometimes the pumpkin halves are brined to soften the pulp instead of being cooked. At this point the pulp is scooped out and puréed.
The pulp is mixed with eggs, evaporated and/or sweetened condensed milk, sugar, and a spice mixture called pumpkin pie spice, which includes nutmeg and other spices (e.g., ginger, cinnamon, cloves, allspice, mace), then baked in a pie shell. Similar pies are made with butternut squash or sweet potato fillings.”
Where did the pumpkin pie originate?
According to whatscookingamerica.net, Pumpkin Pie is only popular in the United States and Canada. “Early American settlers of Plimoth Plantation (1620-1692), the first permanent European settlement in southern New England, might have made pumpkin pies (of sorts) by making stewed pumpkins or by filling a hollowed out shell with milk, honey and spices, and then baking it in hot ashes. An actual present-day pumpkin pie with crust is a myth, as ovens to bake pies were not available in the colony at that stage.
Northeastern Native American tribes grew squash and pumpkins. They roasted or boiled them for eating. Historians think that the settlers were not very impressed by the Indians’ squash and/or pumpkins until they had to survive their first harsh winter when about half of the settlers died from scurvy and exposure. The Native Americans brought pumpkins as gifts to the first settlers, and taught them the many used for the pumpkin. This is what developed into pumpkin pie about 50 years after the first Thanksgiving in America.”
I hope you enjoy this pumpkin pie recipe as much as I do.
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