Fireball Whiskey Pumpkin Pie Recipe

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Pumpkin pie is such a classic fall dessert, but it's always fun to put an extra twist on a traditional treat. This Fireball Pumpkin Pie is a super simple one bowl pie filling with the added kick of cinnamon whiskey poured into a ready made pie crust. It comes together in just a few minutes and takes a traditional pie to the next level!

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Directions: Bring grill temperature to 400 degrees Fahrenheit.Using a fork, poke small holes all around the frozen pie crust. Place pie crusts on grill opposite hot coals for 15-20 minutes. Cover.

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Whisk the eggs then mix in all the pie filling ingredients listed above and pour into the pie shells. Bake on the Yoder Smokers YS640 at 375° for about 50-60 minutes or until a toothpick comes out clean and the filling is set. Cool to room temperature then refrigerate for at least 3 hours. Serve chilled - this pie must be served cold!

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Stir together crumbs, butter, sugar, and salt in a medium bowl until combined. Place in 9-inch deep-dish pie plate, and firmly press evenly into bottom and up sides. Refrigerate 15 minutes. Meanwhile, prepare the Whiskey Filling: Whisk together pumpkin, eggs, half-and-half, granulated sugar, brown sugar, whiskey, cinnamon, nutmeg, and salt in a.

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Instructions. Preheat your oven to 425°F (220°C). Roll out the premade pie crust into a 9-inch pie dish. Blind bake for 10 minutes. In a large mixing bowl, combine the pumpkin puree, salt, and pumpkin pie spice blend.; Beat in the eggs, one at a time, followed by the milk and Fireball Cinnamon Whisky.

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Crack eggs and whisk until the whites and yolks are combined but not frothy. Combine sugar, salt, evaporated milk, canned pumpkin, cloves, cinnamon, ginger, and whiskey. Stir until it is thoroughly mixed. Pour the filling into the cooled pie crusts. Place the pies on the center rack of the oven at 425F. Bake at 425F for 15 minutes.

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Preheat the oven to 400 degrees F (200 degrees C). Evenly pierce entire pie crust with a fork. Bake crust in the preheated oven until golden brown, about 12 minutes. Remove from the oven; increase oven temperature to 425 degrees F (220 degrees C). Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and.

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Preheat the oven to 375°. Beat the eggs with a whisk then add in the rest of the pie filling ingredients. Stir until combined. Pour the mixture into a 9-inch pie shell. Bake for about 50-60 minutes or until a toothpick comes out clean and the filling is set. Cool to room temperature then refrigerate for at least 3 hours.

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Pre-heat the oven to 375°F. Whisk the eggs until lightly fluffy, then fold in the rest of the pie-filling ingredients until combined. Transfer the mixture into an unbaked 9-inch pie shell. Bake for about 50-60 minutes or until a toothpick comes out clean and the filling is set.

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Grill temperature should be 325 degrees Fahrenheit. 12. Place pies on grill opposite hot coals. 13. Cover grill and cook for 25-30 minutes. 14. After 25-30 minutes, remove cover and rotate pies a half turn for even cooking. 15. Cover grill and cook for another 20-25 minutes.

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How much cinnamon you add is entirely up to you! Adobe. When you're through combining the pumpkin, evaporated milk, eggs, spices and of course, whiskey, you'll finish with what looks like an.

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Place all of the ingredients for the pumpkin pie filing into a bowl. Use a whisk to combine everything together til you have a smooth mixture. Pour the mixture into the pie crust. Place in the oven and bake for 15 minutes, then turn the temperature down to 350F / 175c and bake for another 35 to 40 minutes.

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Place the pie crust on the opposite side of the hot coals (or of the gas) and cover grill, cooking for 15-20 minutes. Remove crust and reduce heat to 325F. Next up, make the pie filling by.

Fireball Whiskey Pumpkin Pie Slow The Cook Down

Elevate your Thanksgiving dessert game with a showstopper: Fireball Cinnamon Whiskey Pumpkin Pie. Prepare for a culinary revelation that redefines the pumpkin pie experience, surpassing even the most traditional renditions. In the realm of Thanksgiving desserts, Fireball Cinnamon Whiskey Pumpkin Pie stands as an undisputed champion.

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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.

Fireball Whiskey Pumpkin Pie Recipe

STEP TWO: In a small bowl, whisk together the granulated sugar, light brown sugar, pumpkin pie spice, ground cinnamon, and salt. STEP THREE: In a large mixing bowl, add the pumpkin puree and the sugar mixture. Whisk until fully combined. STEP FOUR: Add the lightly beaten eggs to the bowl and whisk again until combined.