Fireball Whiskey Pumpkin Pie

by
Pumpkin pie with whipped cream and caramel drizzle on a cooling rack.
Jump to Recipe Print Recipe

Fireball Whiskey Pumpkin Pie is a fun twist on the classic pumpkin pie. It combines the sweet and spicy flavors of pumpkin and warm spices with a kick from Fireball whiskey. This pie is perfect for the fall season or any gathering, bringing a unique taste to your dessert table. It’s sure to be a hit with friends and family who enjoy a little extra warmth in their sweets!

Delicious Fireball Whiskey Pumpkin Pie topped with whipped cream and spices

How to Make Fireball Whiskey Pumpkin Pie

Ingredients

Ingredients

  • 1 pie crust
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 4 large eggs
  • 1 cup heavy cream
  • 1/4 cup Fireball whiskey

Directions

Directions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, nutmeg, and ginger until well combined.
  3. Add in the eggs and mix until smooth and fully blended.
  4. Gradually stir in the heavy cream and Fireball whiskey until the mixture is creamy and pourable.
  5. Pour the filling into the prepared pie crust and bake for 15 minutes.
  6. Reduce the oven temperature to 350°F (175°C) and continue baking for 40–50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
  7. Let the pie cool completely on a wire rack before slicing and serving.

How to Serve Fireball Whiskey Pumpkin Pie

How to Serve Fireball Whiskey Pumpkin Pie

Serve your Fireball Whiskey Pumpkin Pie slightly warm or at room temperature to let its creamy texture and bold cinnamon notes shine. Reheat slices gently in the oven at 300°F (150°C) for about 10 minutes if you prefer a freshly baked feel.

Top each slice with a fluffy spoonful of whipped cream, and dust it lightly with cinnamon or nutmeg for that extra aromatic warmth. The subtle spice enhances the sweet pumpkin and caramel undertones beautifully.

For a more indulgent finish, serve the pie with a scoop of vanilla ice cream or drizzle warm caramel sauce over the top. The contrast of cold cream and warm spice makes every bite irresistible.

Whether it’s a Thanksgiving dinner, a cozy fall gathering, or a weekend dessert, this pie brings a comforting touch to the table. Its spiced aroma and rich, creamy texture capture everything we love about the season.

How to Store Fireball Whiskey Pumpkin Pie

How to Store Fireball Whiskey Pumpkin Pie

If you have leftover pie, store it in the refrigerator. Cover the pie tightly with plastic wrap or aluminum foil to keep it fresh. It will last in the fridge for about 3–4 days. You can also freeze it for up to two months—just make sure it’s well wrapped to prevent freezer burn.

Tips to Make Fireball Whiskey Pumpkin Pie

Pro Tips for the Perfect Pumpkin Pie

  • Use smooth pumpkin puree for a creamy, velvety filling.
  • Add extra spices if you like a bold, warm flavor kick.
  • Chill overnight to deepen flavor and enhance texture.
  • Check doneness carefully — the center should be just set.
  • Don’t overbake to keep the custard silky and moist.
  • Cool completely before slicing for neat, clean cuts.
  • Serve slightly chilled with whipped cream or ice cream.
  • Use quality spices like fresh cinnamon and nutmeg.
  • Store leftovers in an airtight container for up to 4 days.
Pumpkin pie with whipped cream and caramel drizzle on a cooling rack.
A cozy twist on classic pumpkin pie with a warm cinnamon whiskey kick.

Variation

Variation

You can experiment with different types of whiskey if you want to change the flavor. Bourbon or caramel whiskey can also add a nice twist. For those who prefer a non-alcoholic option, simply leave out the whiskey and add an extra splash of vanilla extract for warmth and depth.

FAQs

FAQs – Fireball Whiskey Pumpkin Pie

Can I use a store-bought pie crust?
Absolutely. Using a store-bought crust is a great time-saver, and it works beautifully with this recipe. Just make sure to follow the package directions for pre-baking or thawing before adding your filling. A deep-dish crust is ideal to hold the creamy pumpkin custard and prevent overflow.
Can I use fresh pumpkin instead of canned?
Yes, you can! To make your own pumpkin puree, roast peeled pumpkin pieces at 375°F (190°C) until tender, then blend until smooth. Homemade puree gives a lighter, fresher flavor, though it’s usually slightly more watery than canned. If that happens, blot it gently with paper towels before using to maintain a thick, silky filling.
How do I know when the pie is done baking?
The pie is done when the edges are slightly puffed and the center looks just set — not liquid. Insert a thin knife near the center; if it comes out mostly clean, it’s ready. The center should have a gentle wobble that firms up as it cools. Overbaking can cause cracks, so it’s better to take it out just before it fully sets.
Can I make Fireball Pumpkin Pie ahead of time?
Yes! This pie is a fantastic make-ahead dessert. Bake it the day before your event, allow it to cool completely, then cover and refrigerate overnight. The spices and whiskey flavor actually deepen as it rests, giving you a richer, more aromatic pie the next day. Serve chilled or bring to room temperature before adding toppings.
How can I make this pie alcohol-free?
For a non-alcoholic version, omit the whiskey and replace it with 1 tablespoon of vanilla extract or 1 tablespoon of cinnamon syrup. You’ll still get that cozy, spiced flavor without the alcohol. It’s a perfect option for family-friendly holiday tables.
Why did my pie crack on top?
Cracks usually appear when the pie is overbaked or cools too quickly. To prevent this, remove it from the oven while the center still has a slight jiggle and cool slowly at room temperature. Don’t worry — a dollop of whipped cream will cover any imperfections beautifully!
How should I store leftovers?
Cover leftover pie with foil or plastic wrap and refrigerate for up to 4 days. For longer storage, freeze individual slices for up to 2 months. When ready to serve, thaw overnight in the refrigerator and reheat gently if desired. Avoid leaving the pie at room temperature for more than 2 hours.
Delicious Fireball Whiskey Pumpkin Pie topped with whipped cream and spices

Fireball Whiskey Pumpkin Pie

A delightful twist on classic pumpkin pie, combining pumpkin puree with Fireball whiskey for a spicy, sweet dessert perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Baked Goods, Dessert
Cuisine American
Servings 8 servings
Calories 250 kcal

Ingredients
  

For the pie

  • 1 piece pie crust Store-bought or homemade
  • 15 oz canned pumpkin puree
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 4 large eggs
  • 1 cup heavy cream
  • 1/4 cup Fireball whiskey

Instructions
 

Preparation

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, nutmeg, and ginger until well combined.
  • Add the eggs and mix until smooth.
  • Gradually stir in the heavy cream and Fireball whiskey.
  • Pour the filling into the pie crust.

Baking

  • Bake for 15 minutes.
  • Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes or until the filling is set and a knife inserted comes out clean.
  • Let cool before serving.

Notes

Serve with a dollop of whipped cream, sprinkle with cinnamon or nutmeg, or add a scoop of vanilla ice cream for a special touch. Store leftovers covered in the refrigerator for 3-4 days or freeze for up to two months.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 20g
Keyword Fall Desserts, Fireball Whiskey, Pumpkin Pie, Spicy Pie, Thanksgiving desserts
Tried this recipe?Let us know how it was!

More Fall-Inspired Treats to Try

Discover even more cozy desserts and seasonal favorites from my kitchen:

Pistachio Knafeh Cheesecake
Best Pumpkin Pie Cookie Recipe
Christmas Bread
Baked Apple Fritters
Watermelon Gummies
Homemade Gushers
Ghost Linzer Cookies
Raspberry Swirl Brioche Loaf
Pumpkin Blondies
Pumpkin Snickerdoodle Cookies
Blue Cheese Stuffed Pears
Italian Cheese Loaf
Pistachio Cream Cookies
Pumpkin Pie Twists
Pumpkin Earthquake Cake
Pumpkin Bars
Pumpkin Muffins

Connect With Me
For even more fall recipes, baking inspiration, and behind-the-scenes kitchen moments, follow me on:
Pinterest
Facebook

Leave a Comment

Recipe Rating