Easy and Delicious Fireball Pumpkin Pie Maria's Kitchen


Fireball Cinnamon Whiskey Pumpkin Pie

Preheat the oven to 375°. Beat the eggs with a whisk then add in the rest of the pie filling ingredients. Stir until combined. Pour the mixture into a 9-inch pie shell. Bake 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.


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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.


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You begin by, mixing all your pumpkin pie ingredients into a mixing bowl and blending well. Then you pour the mixture into a ready-made deep dish pie crust. Then you will bake your delicious Fireball whiskey pumpkin pie at 450°F for 10 minutes, then lower the oven temperature to 350°F and then bake for an additional 35 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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In a bowl beat the eggs with the pumpkin puree until incorporated. Add the rest of the ingredients and mix until creamy. Pour the filling into the crust and bake for 50 to 55 minutes or until justset. Remove from the oven and let it cool for 15 minutes before serving.


Home Made Pumpkin Pie with Fireball Liqueur. Use pumpkin filling from

Bake 15 minutes or until lightly golden, then remove parchment and weights. Reduce heat to 350º. Step 7 Meanwhile, in a large bowl, whisk together pumpkin, cream, Fireball, brown sugar, eggs.


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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.


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Prepare for a culinary revelation that redefines the pumpkin pie experience, surpassing even the most traditional renditions. In the realm of Thanksgiving desserts, Fireball Cinnamon Whiskey Pumpkin Pie stands as an undisputed champion. Its allure lies in the fusion of familiar pumpkin flavors with the fiery embrace of cinnamon-infused whiskey.


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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). Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and.


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Make The Pumpkin Mixture: Whisk together the pumpkin puree and the sugar mixture. Mix in the beaten eggs and then the evaporated milk and Fireball whisky until fully combined. Bake: Pour the pie mixture into the crust and bake at 425 degrees Fahrenheit for 15 minutes.


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STEP TWO: In a small bowl, whisk together the granulated sugar, light brown sugar, pumpkin pie spice, ground cinnamon, and salt. STEP THREE: In a large mixing bowl, add the pumpkin puree and the sugar mixture. Whisk until fully combined. STEP FOUR: Add the lightly beaten eggs to the bowl and whisk again until combined.


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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!


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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. Next up, make the pie filling by.


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Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed.


Easy and Delicious Fireball Pumpkin Pie Maria's Kitchen

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® Pumpkin Pie Allrecipes

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!