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Bring The Heat This Thanksgiving With A Fireball Whisky Pumpkin Pie

Everyone's favorite cinnamon-flavored booze can be used as the cinnamon flavoring for pumpkin pie. How’s my Pumpkin Pie looking now?

Every year, millions of Americans participate in a celebration of thanks that includes traditional foods like turkey, stuffing, and several variations of potatoes, and Pumpkin pie.

This year, tell the fam you've got a treat that's about to send their palates soaring.

You're gonna put cinnamon in your pie anyways, so why not fire it up with an added kick of cinnamon-flavored whisky? WHY NOT!



1 – 9-inch pie crust

15 oz (445 ml) pumpkin pie filling

9 oz (265 ml) evaporated milk

2 eggs3/4 (180 ml) cup sugar

1/2 tsp (2 ml) salt

1/2 tsp (2 ml) ginger

1/4 tsp (1 ml) cinnamon

1/2 tsp (2 ml) cloves

3 oz (88 ml) Fireball Cinnamon Whiskey

After your crust has thawed, use a fork to poke holes in the bottom.

This will prevent the crust from bubbling.

Poke holes around the sides too! Set in your preheated oven for 12 minutes. Keep an eye on it. Once the crust is golden brown, remove from the oven and let it cool.

Whisk the eggs. Add the pumpkin pie filling and all the other ingredients. 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.

Remove from oven and let cool for at least 2 hours.

Now grab some cool whip and be grateful!

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