Fall is here and I am so excited, because my favorite dessert of all time is pumpkin pie. Fall = pumpkin pie, and if you are lucky, lots of creative recipe variations. When I was a kid, I used to demolish an entire pie by myself. Healthy? No. Did I have to take a massive nap after? Yes, but it was worth every calorie.
Now that I’m an adult, I still indulge in pumpkin pie as often as I can, but I just about keeled over when I saw that the BBQ Pit Boys had somehow made pumpkin pie even better.
How, you ask?
That’s right, everyone’s favorite cinnamon-flavored booze can be used as the cinnamon flavoring for pumpkin pie. I know, I’m drooling too.
They also cook this pie entirely on a BBQ pit grill, giving the pie a distinctive smokey flavor and highlighting the Fireball even more.
So down a couple of shots and let’s get to work on baking this bad boy.
Here’s how you do it.
Fireball Pumpkin Pie Ingredients:
- Frozen Pie Crusts – 2 (9” each or make your own )
- 30 oz. pure pumpkin
- 18 oz. evaporated milk
- 4 eggs
- 1 ½ cups sugar
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 6-7 oz. Fireball Whisky
To prepare the pie crust:
Bring grill temperature up to 400 degrees Fahrenheit. Using a fork, poke small holes all around pie crust.
Place pie crusts on grill opposite hot coals for the duration of time stated in pie crust directions.
Cover grill. Remove crusts from grill and reduce heat to 325 degrees Fahrenheit.
How to make the pumpkin pie filling:
Crack eggs and put in a mixing bowl. Whisk and combine sugar, salt, ground ginger, ground cloves, pure pumpkin, evaporated milk, and cinnamon whiskey.
Thoroughly mix ingredients. Pour mixture to the top of each pie crust.
Grill temperature should be 325 degrees Fahrenheit. Place pies on grill opposite hot coals. Cover grill and cook for 25-30 minutes. After 25-30 minutes…
I swear, this pie is so delicious, you can’t have just one slice.