Fireball Pumpkin Pie


  • 15 oz pure pumpkin purée
  • 9 oz evaporated milk
  • 2 eggs
  • 3/4 cups sugar
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 3 oz Fireball Whiskey
  • 1 cup whipped cream
  • 1/2 tsp ground cinnamon


Bring the grill to 400℉

Remove the frozen pie crust from the packaging and poke small holes with a fork over the crust. 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.

make the pie filling by combining pure pumpkin puree, evaporated milk, eggs, sugar, salt, ground ginger, ground cloves, and Fireball whiskey. Mix ingredients in a mixing bowl then pour the mixture into the crust.

Place the filled pie on the opposite side of the hot coals and cover the grill. Cook for 25-30 minutes then rotate the pie a half turn to ensure even cooking. Cover and cook for an additional 25-30 minutes and check the doneness of the pie by sticking a toothpick into the center. Remove from grill and cool completely

Top the pie with whipped cream and serve with a sprinkling of ground cinnamon.