This has been a recipe I’ve seen bounding around the internet for some time now and thanks to a (pre-COVID-19) party, someone had left almost a full bottle of fireball at my house which meant this was my year to give this a shot.
Naturally I had to manipulate the recipe to make it my own- and also make it so I didn’t need too many oddball ingredients.
Below is my version of the fireball whiskey pumpkin pie:
1-15 oz can of pumpkin puree
1-9 oz can of sweetened condensed milk
1/2 cup of sugar
2 eggs
1/2 tsp salt
1 1/4 tsp pumpkin spice
3 oz Fireball Whiskey (or your favorite cinnamon whiskey)
Mix all the ingredients together until blended and pour into a prepared pie crust.
Preheat oven to 375 degrees Fahrenheit and bake for 50-60 minutes.
Cool and enjoy with your favorite whipped product or just on it’s own.
