This Delicious Fireball Pumpkin Pie Recipe Is All What You Need Tonight

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If you favor adding a spirited aptitude to your excursion dessert table, strive to include a sprint of Fireball cinnamon whisky to your pumpkin pie. Fireball is a combination of Canadian whisky, cinnamon flavoring, and sweeteners. It tastes like your favorite warm cinnamon candy, however with a boozy kick. Adding a few tablespoons into the batter of a traditional pumpkin pie is an exciting twist. In this recipe, it is additionally brought to sugared pecans are used as a garnish on the pinnacle of the pie. 

Fireball Pumpkin Pie

Ingredients

Unbaked pie crust ( 9-inch ) unbaked

Eggs ( 2 ) 

Can pumpkin puree ( 15-ounce )

Half and half ( 1 cup )

Granulated sugar ( 3/4 cup )

Brown sugar ( 1/4 cup )

Fireball whisky ( 3 tbsp ) 

Pumpkin pie spice ( 1 & 1/2 tsp )

Salt ( 1/4 tsp)

Butter ( 2 tbsp )

Brown sugar ( 1/4 cup )

Fireball whisky ( 2 tbsp )

Pecan halves ( 1 cup ) 

How to

Prepare the pie crust. Thaw in accordance with package deal instructions if the usage of an organized pie crust or make your favorite self-made model of a 9-inch pie crust. Crimp the edges and set them aside.

In a giant bowl, mix the eggs, pumpkin puree, half of and half, sugar, 1/4 cup brown sugar, Fireball cinnamon whiskey, pumpkin pie spice, and salt. Beat till smooth.

Pour the filling into the pie crust. Bake for 15 minutes, then minimize warmness to 350 F and bake 45-50 minutes longer or till crust is golden brown and the pinnacle of the pie is set (cover edges with foil at some point of the closing 15 minutes to forestall over-browning if necessary).

Cool on a wire rack for 1 hour. Refrigerate for a single day or till set.

Once the pie is set, put together the topping. In a saucepan, mix the butter and 1/4 cup brown sugar in a saucepan. Stir and cook dinner over medium warmth till the butter melts and the sugar dissolves.

Add the two tablespoons of Fireball cinnamon whiskey and the pecans. Toss to coat the pecans with sugar.

Spoon the pecan combination over the pie. Slice and serve.





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