Fireball Pumpkin Pie (Cinnamon Whiskey) Recipe – Home Steading

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The fall season means cooler temperatures, less farm work and more time in the kitchen. If you like pumpkin and cinnamon, you will love it. Fireball Pumpkin Pie!

Fireball is a delicious variety of cinnamon whiskey. Today I will use Fireball in my pumpkin pie recipe.

This recipe makes a cake; Double the ingredients to make another cake.

A piece of freshly baked Fireball Pumpkin Pie sits on a dessert plate.

Fireball pumpkin pie recipe


1 – 9 inch pie crust

445 ml Pumpkin pie filling

9 oz (265 ml) evaporated milk

2 eggs

3/4 (180 ml) cup of sugar

1/2 tsp (2 ml) of salt

1/2 tsp (2 ml) ginger

1/4 teaspoon (1 ml) of cinnamon

1/2 teaspoon (2 ml) cloves

88 ml Fireball Cinnamon Whiskey

pie crust

I started with a shop that had bought frozen pie crusts. Thaw for 10 – 15 minutes.

In the meantime, switch your oven to 400F and all other ingredients together.

Once your crust has thawed, use a fork to prick holes in the ground. This prevents the crust from bubbling, as is sometimes the case.

Also put holes on the sides! Place in the preheated oven for 12 minutes. Pay attention.

Once the crust has a pretty golden brown, take it out of the oven and allow it to cool completely.

Ingredients for Fireball Pumpkin Pie

The star of this show – Fireball Cinnamon Whiskey. I had to restrain myself and buy the smallest bottle I could find!

Put eggs in a bowl

Pumpkin pie filling

Crack eggs and whisk she easily. They really do not want them all frothy, just mixed.

Fireball pumpkin cake ingredients

If it's important to you to make sure that the fireball liqueur is in perfect condition, you might want to take a sip – of course, for prescription purposes.

add the Pumpkin pie filling and all the other ingredients. Mix well with a wooden spoon.

Mixed ingredients ready to be poured into pre-baked pie crust.

Pour it into the chilled pie crust and bake for 15 minutes at 425 F.

Reduce the oven to 350F and bake for another 45 minutes.

Check if this happens by sticking a toothpick in the middle. If it comes out clean, the cake is ready!

Remove from the oven and allow to cool for at least 2 hours before being sliced ​​and served.

Homemade pumpkin pie

What does my Fireball Pumpkin Pie look like now? It smells delicious in the kitchen now!

We'll wait for it to cool, then slice it and bring it along whipped cream,

* Original recipe from the BBQ pit boys

Inspired by Laura Laura is cooking

Just some of the recipes at Country Living

Here are just a few cool weather recipes

This Easy Old Fashioned Apple Crisp is a blessing for cool afternoons

This Dutch almond cake is super fast to prepare and a wonderful Christmas tradition in our home

Have you ever made your own salsa? Here's the ultimate salsa recipe to try.

You can find our entire recipe collection for country living in a Cariboo Valley here

Fireball pumpkin pie

A delicious variation of an old autumn favorite.

total time 1 hour 20 protocol


  • 1 pie crust
  • fifteen oz Pumpkin pie filling
  • 9 oz evaporated milk
  • 2 eggs
  • 3.4 Cup sugar
  • 1.2 tsp Salt-
  • 1.2 tsp ginger
  • 1.2 tsp cloves
  • 1.4 tsp cinnamon
  • 3 oz Fireball Cinnamon Whiskey


  1. Pierce holes in the pie dish and bake at 400F for 12 minutes until golden brown. Put aside.

  2. Place 2 eggs in a large bowl and whisk until lightly blended.

  3. Add pumpkin pie filling, condensed milk, sugar, salt, ginger, cloves, cinnamon and fireball.

  4. Mix well and put in the cooled cake dish.

  5. Bake at 425F for 15 minutes.

  6. Reduce the oven to 350F and bake for another 45 minutes.

  7. Use a toothpick in the middle of the cake to see if it's done. If it is clean, remove the cake from the oven.

  8. Allow to cool for 2 hours before serving. Serve with a pinch of whipped cream. Lightly sprinkle cinnamon over the cake and whipped cream.

A pumpkin pie sits among fall decorations

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