Fireball Cinnamon Whiskey Pumpkin Pie Recipes

FIREBALL PUMPKIN PIE

Steps:

• Bring the grill to 400℉
• Remove the frozen pie crust from the packaging and poke small holes with a fork over the crust. 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.
• make the pie filling by combining pure pumpkin puree, evaporated milk, eggs, sugar, salt, ground ginger, ground cloves, and Fireball whiskey. Mix ingredients in a mixing bowl then pour the mixture into the crust.
• 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 25-30 minutes and check the doneness of the pie by sticking a toothpick into the center. Remove from grill and cool completely
• Top the pie with whipped cream and serve with a sprinkling of ground cinnamon.

FIREBALL PUMPKIN PIE

Steps:

• Preheat oven to 425° On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. 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. Remove foil. Cool on a wire rack for 1 hour. Refrigerate overnight or until set., If desired, serve with whipped cream and sprinkle with cinnamon.

FIREBALL® PUMPKIN PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Let pie crust come to room temperature, about 10 minutes. Evenly pierce entire crust with a fork.
• Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and increase oven temperature to 425 degrees F (220 degrees C).
• Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Pour into the pre-baked pie shell.
• Return to the oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.
• Remove from the oven and let cool to room temperature before serving, about 2 hours.

FIREBALL PUMPKIN BARS

Steps:

• Place eggs, cinnamon whisky, pumpkin puree, melted butter and milk into a mixing bowl.
• Add yellow cake mix.
• Blend ingredients well until combined.
• Spread batter in a lightly greased 15X10X1 - inch baking pan.
• Bake in a preheated oven at 350-degrees for 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean.
• Allow bars to cool completely before frosting. Toppings may include Cream Cheese frosting or Cool Whip topping both awesome.

FIREBALL CINNAMON WHISKEY PUMPKIN PIE RECIPE

Steps:

• CRUSTS: Follow directions on package of frozen pie crusts. Using a fork, poke small holes all around pie crust. Place pie crusts on grill opposite hot coals for 15-20 minutes. Cover grill. Be sure to follow cooking times on the package of your frozen pie crusts. Remove crusts from grill and reduce heat to 325 degrees Fahrenheit. PIE FILLING: Crack eggs and put in a mixing bowl. Whisk and combine sugar, salt, ground ginger, ground cloves, pure pumpkin, evaporated milk, and cinnamon whiskey. Thoroughly mix ingredients. Pour mixture to the top of each pie crust. MAKING Grill temperature should be 325 degrees Fahrenheit. Place pies on grill opposite hot coals. Cover grill and cook for 25-30 minutes. After 25-30 minutes, remove cover and rotate pies a half turn for even cooking. Cover grill and cook for another 20-25 minutes. Remove cover and check pies for doneness. Place a tooth pick into center of each pie and remove. If they come out clean, pies are done. If the pie sticks to toothpick they are not done. Continue cooking until you get a clean toothpick. If you don't have a toothpick, use your Old Hickory knife to check. FINALIZING Set pies on cooling rack to cool down. Cut pies for serving. SERVING Top with whipped cream. Sit back, relax, and enjoy!