Active time: 10 min. Total time: 3 hours, 5 min.
Yield: Serves 8 (serving size: 1 slice)
Our Fireball Pumpkin Pie gets a subtle kick from cinnamon-flavored whiskey. However, despite whatever you may think of Fireball, the whiskey doesn’t overpower this traditional pie at all—instead, it adds a sweet, cinnamon flavor to the filling and whipped topping. You can substitute any whiskey or bourbon here, but the cinnamon flavor won’t be as strong. You’ll want to pull the pie out of the oven before the filling has completely settled—look for a slight jiggle in the center with about a 4-inch radius. The filling shouldn’t be sloshing around when you pull, but rather, have a nice, Jell-O wiggle to it The pie will continue to bake as it cools down, and pulling it while it’s still wiggly will help prevent cracks that form with over baking. The whipped cream can be made ahead of time and will last in the refrigerator for up to 2 days—simply rewhip it slightly before serving. Speaking of serving, this would pair nicely with coffee or tea, whiskey shot optional.
- 2 cups graham cracker crumbs (from 1 [13.5-oz.] pkg.)
- 1/2 cup (4 oz.) unsalted butter, melted
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1(15-oz.) can pumpkin
- 2large eggs, at room temperature
- 1 cup half-and-half
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 tablespoons cinnamon-flavored whiskey (such as Fireball Cinnamon Whisky)
- 1 teaspoon ground cinnamon, plus more for garnish
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 10 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 1/2 tablespoons (3/4 oz.) cinnamon-flavored whiskey (such as Fireball Cinnamon Whisky)
How to Make It
Prepare the Crust: Preheat oven to 425°F with rack in bottom third of oven. Stir together crumbs, butter, sugar, and salt in a medium bowl until combined. Place in 9-inch deep-dish pie plate, and firmly press evenly into bottom and up sides. Refrigerate 15 minutes.
Meanwhile, prepare the Whiskey Filling: Whisk together pumpkin, eggs, half-and-half, granulated sugar, brown sugar, whiskey, cinnamon, nutmeg, and salt in a large bowl until combined.
Pour filling into prepared Crust. Cover edges with aluminum foil, and bake in bottom third of preheated oven 15 minutes. Reduce temperature to 350°F, and continue baking until filling is set, 25 to 30 more minutes. Let cool on a wire rack 2 hours.
Meanwhile, prepare the Whiskey Cream: Beat cream, powdered sugar, and whiskey in a large bowl with an electric mixer on low speed until ingredients are blended. Increase speed to high, and beat until soft peaks form, about 2 minutes total. Spoon Whiskey Cream over center of cooled pie, and garnish with cinnamon.
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