The Power Loon 107.5 KLIZ FM
Pumpkin pie is good, but Fireball pumpkin pie is GREAT. That extra kick of cinnamon does wonders and we won’t tell it’s in there if you won’t.
I know you love Fireball so you might as well check out this Fireball Cake too.
YIELDS:8 SERVINGS
PREP TIME:0 HOURS 20 MINS
TOTAL TIME:5 HOURS 30 MINS
INGREDIENTS
FOR THE CRUST
1 1/2 c. all-purpose flour
1/2 c. (1 stick) butter, cut into 1/2″ pieces
1 tbsp. granulated sugar
1/4 tsp. kosher salt
1/2 tbsp. apple cider vinegar
4 tbsp. ice water (or more, if needed)
FOR THE FILLING
1 (15-oz.) can pumpkin purée
1 1/4 c. heavy cream
1/4 c. Fireball whisky
3/4 c. packed light brown sugar
3 large eggs, beaten
1 tbsp. all-purpose flour
2 tsp. pumpkin pie spice
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
Whipped topping, for serving
Cinnamon, for garnish
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DIRECTIONS
- Make crust: Place flour and butter into freezer for 30 minutes before starting crust process.
- In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
- Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
- Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
- Preheat oven to 425º. On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp. Refrigerate 30 minutes or freeze 10 minutes.
- Line crust with parchment and fill with dried beans or pie weights. Bake 15 minutes or until lightly golden, then remove parchment and weights. Reduce heat to 350º.
- Meanwhile, in a large bowl, whisk together pumpkin, cream, Fireball, brown sugar, eggs, flour, pumpkin pie spice, salt, and vanilla until smooth.
- Pour pumpkin mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 55 to 60 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack before slicing and serving.
- Garnish with whipped topping and sprinkle with cinnamon before serving.
