Pumpkin Pie with whipped cream and cinnamon on white wooden background, top view. Homemade pastry for Thanksgiving traditional Pumpkin Pie.

RECIPE ALERT: FIREBALL PUMPKIN PIE

Alright, let’s down a couple of shots and let’s get to work on baking this bad boy.

THE INGREDIENTS YOU’LL NEED:

  • 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

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.

 

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.

 

 

ASSEMBLING:

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, remove cover and rotate pies a half turn. Cover grill and cook for another 25-30 minutes. Next, remove the pies and check if they’re done!

If they’re done, let them cool down and then serve!

About Michael Mason

Local PNW boy, born and raised in Washington State! My love for country music, sports, and snowboarding knows no bounds!

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