Grilled Fireball Pumpkin Pie May Be the Most Delicious Way To Get a Hangover

by Courtney Blackann
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It’s arguably the best time of year. Sunday night football is back. The leaves are changing gorgeous shades of red and yellow. And we can all finally go crazy with pumpkin everything – which includes the most amazing spin on a classic. Pumpkin pie.

Though the dish is traditionally paired with Thanksgiving meals, we know you’re gonna want to add this comfort food into all your fall parties.

To begin with, its extra spice comes from a few ounces of Fireball whiskey. Who doesn’t want a bit of a buzz with their pie? But that’s not the half of it. The pie is grilled to perfection, complete with a slightly smoky crust, on a barbecue.

The creation comes from The BBQ Pit Boys. They shared the masterpiece with an instructional video on their YouTube channel. And now we’ve got the recipe for you. Bookmark this one, folks. It’s definitely a keeper!

Ingredients for Fireball Pumpkin Pie

  • Frozen Pie Crusts – 2 (9” each or make your own )
  • Pure Pumpkin – 1 can, 30 oz.
  • Evaporated Milk – 1 ½ cans, 18 oz.
  • Eggs – 4
  • Sugar – 1 ½ cups
  • Salt – 1 teaspoon
  • Ground Ginger – 1 teaspoon
  • Ground Cloves – ½ teaspoon
  • Fireball Cinnamon Whiskey – 6 or 7 oz.

Prepping Your Pie

Now that you’ve got your ingredients, you’re ready to get cookin’. Unlike other desserts, this one is super simple to prep.

If you aren’t planning on using a barbecue grill to cook your pie, you can make it in your oven, no judgments here!

However, if you’ve got your grill warmed up, you’ll want to poke a few holes in your pie crust and place on a grate (in their foil trays, of course) in your BBQ. This should only take a few minutes until the crusts are slightly golden. Set aside to cool.

Then in a large mixing bowl, whisk together the four eggs and evaporated milk. Add in the sugar and other spices. At this point measure out about 6 or 7 ounces of Fireball whiskey. Add it to the mix. (If you feel like, measure out an extra ounce and throw it back. Just saying!) Then you’ll mix in the pumpkin.

Once the mixture is consistent without any lumps, go ahead and pour into the cooled pie crusts. Place the pies on the grill (set to 325 degrees) for about 50 minutes to an hour. Make sure the pie is cooked through before taking off the heat.

Once your pies cool down, cut a slice and taste the cinnamon deliciousness. You will not be disappointed! Add a bit of whipped cream if you feel like it. The smoky crust combined with the spicy cinnamon will have your mouth watering. Simple, yet perfect. Happy Baking!

Loving that smoky taste? Try these fun desserts made with a campfire. Or need some ideas for venison (since it’s almost deer season and all)? Try these recipes.

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