Sunday, October 30, 2016

Fireball Pumpkin Pie

Fireball Whiskey Pumpkin Pie

Last Sunday was lazy in the best way. The day ended in pie, which made it even better. My boyfriend found a recipe by the BBQ Pit Boys for Fireball Whiskey Pumpkin Pie, and we decided to try it out! It was pretty delicious. I had never made a pumpkin pie before, and adding fireball made it a little more interesting. 
The original recipe from the BBQ Pit Boys requires that you cook the pie on a grill (link below). Apartment living doesn’t leave much room for a grill, so I used standard pumpkin pie cooking instructions instead and put it in the oven.
Also, after combining all the ingredients, there was enough filling for 3 whole pies and there were only two pie crusts! I would recommend cutting this recipe by 1/3 or 2/3s, though that’s a little complicated as it requires 4 eggs. Better yet, you could just find some friends to pawn it off on if you don’t want it all to yourself!
The cinnamon and whiskey taste I was expecting from the Fireball wasn’t very strong, so I have modified the recipe below to include cinnamon as well. 
Fireball Whiskey Pumpkin Pie
  • 2 Frozen Pie Crusts – 2 (9” each or make your own )
  • Pure Pumpkin - 1 Can, 30 oz. 
  • Evaporated Milk - 1 ½ cans, 18 oz. 
  • 4 eggs
  • 1 ½ cups sugar
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • 6 oz. Fireball Whiskey
For the crusts, follow the directions on the pie crust package. Preheat your oven to 400 F. Remove crust from freezer and allow to thaw at room temperature for about 10 minutes. Use a fork to pierce the bottom and sides of the crust which helps the crust to bake evenly. Place the crusts on the center oven rack and bake for 10-15 minutes until it’s light golden brown. Remove and allow the crust to cool completely prior to filling. 
While the crusts are baking, prepare the filling. 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. Reduce the oven temp to 350F and bake for another 40-50 minutes until a toothpick inserted into the comes out clean. Allow to cool for 1-2 hours prior to serving. 

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