Fireball Whiskey Pumpkin Cinnamon Rolls
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!
Fireball Whiskey Pumpkin Pie Recipe
6 oz. Fireball Cinnamon Whiskey Instructions: Crack eggs into a mixing bowl. Whisk and combine sugar, salt, ground ginger, ground cloves, puree pumpkin, evaporated milk and fireball cinnamon whiskey. Thoroughly mix all the ingredients and pour into each pie crust. Ingredients for Pie Crust: 1 cup flour 1/2 tsp salt 6 tbsp cold butter 4 tbsp ice.
Cinnamon Pumpkin Pie Recipe How to Make It Taste of Home
Directions. 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).
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1 1/2 cups of fresh pumpkin (or a 15 ounce can of plain pumpkin) 1 (8 ounce) can of evaporated milk (or 1 cup of Half & Half) 2 eggs. 3/4 cups of sugar. 1 teaspoon vanilla extract. 1 teaspoon of salt. 1 teaspoon of ground ginger. 1 teaspoon of pumpkin pie spice. 2 to 3 ounces of Fireball cinnamon whiskey.
Fireball Whisky Pumpkin Pie Recipe
Set aside. Crack 2 eggs into large bowl and whisk lightly until mixed. Add pumpkin pie filling, evaporated milk, sugar, salt, ginger, cloves, cinnamon and Fireball. Mix well and pour into cooled pie shell. Bake at 425F for 15 minutes. Reduced oven to 350F and bake for a further 45 minutes.
Fireball Cinnamon Whiskey Pumpkin Pie
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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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.
Fireball Cinnamon Whiskey Pumpkin Pie Recipe Home and Gardening Ideas
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.
Fireball Cinnamon Whiskey Pumpkin Pies recipe
How to Make Fireball Pumpkin Pie. Prepare The Pie Pan: Unroll the pie crust and place it into the pan. Crimp the edges of the crust to create a decorative border. Make The Sugar Mixture: Whisk together the sugars, pumpkin pie spice, ground cinnamon, and salt. Make The Pumpkin Mixture: Whisk together the pumpkin puree and the sugar mixture. Mix in the beaten eggs and then the evaporated milk.
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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!
Fireball Whisky Pumpkin Pie Recipe
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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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 filled pie on the opposite side of the hot coals and cover the grill. Cook for 25-30 minutes then rotate the pie a half turn to ensure even cooking. Cover and cook for an additional 25.
Fireball Cinnamon Whiskey Pumpkin Pie
In a saucepan, combine the butter and 1/4 cup brown sugar in a saucepan. Stir and cook over medium heat until the butter melts and the sugar dissolves. Add the 2 tablespoons of Fireball cinnamon whiskey and the pecans. Toss to coat the pecans with the sugar. Spoon the pecan mixture over the pie.
Fireball Cinnamon Whiskey Pumpkin Pie
Combining the essential components yields a generous amount of filling, ample enough to fill three entire pies. A curious twist emerges here, as the pie crusts come in at just two. To tailor this treat to your needs, a slight recalibration of proportions may be in order, perhaps by scaling down the recipe by one-third or two-thirds.
