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Fireball Cinnamon Whiskey Pumpkin Pies

Fair warning! You will want to make more than two of these pies because everyone will be wanting more than one slice.

Fireball Cinnamon Whiskey Pumpkin Pie


  • 2 (9-inch) frozen or homemade pie crusts
  • 1 (30 ounce) can pure pumpkin
  • 1 1/2 cans (18 ounces) evaporated milk
  • 4 eggs
  • 1 1/2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 6 ounces Fireball Cinnamon Whiskey


  1. Heat oven to 400 degrees F. Remove crusts from freezer and allow to thaw at room temperature for about 10 minutes.
  2. Use a fork to pierce the bottom and sides of the crust which helps the crust to bake evenly. Place the crusts on the center oven rack and bake for 10-15 minutes until they are light golden brown. Remove and allow the crusts to cool completely prior to filling.
  3. While the crusts are baking, prepare the filling.
  4. Whisk the eggs until the whites and yolks are combined but not frothy.
  5. 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.
  6. Place the pies on the center rack of the oven at 425 degrees F. Bake for 15 minutes.
  7. Reduce the oven temperature to 350 degrees F and bake for another 40-50 minutes until a wooden pick inserted into the center comes out clean.
  8. Allow to cool for 1-2 hours prior to serving.
  9. If desired, serve each slice topped with a dollop of whipped cream and a sprinkle of cinnamon.

Yield: 2 (9-inch) pies