It’s time to spice up Thanksgiving with this boozy version of your holiday favorite. Fireball aka Cinnamon Whiskey is the perfect addition to this classic recipe. Pumpkin Pie will never be the same again. Try this version if you’re feeling spicy!
Short Pastry Crust:
200 grams Flour
100 grams cold, cubed Butter
5 grams Salt
2 tablespoons Cold Water
1 15 oz can of Pumpkin Puree
1 1/4 cup Heavy Cream
1/4 cup Fireball Whiskey or Tennessee Fire Cinnamon Whisky
3/4 cup Brown Sugar
1 tablespoon Flour
3 teaspoons Pumpkin Spice
Recipe for Homemade Pumpkin Spice: 4 teaspoons Cinnamon, 2 teaspoons Ground Ginger, 1 teaspoon Ground Cloves, 1/2 teaspoon Ground Nutmeg. Mix together and store in a spice jar.
1/4 teaspoon Salt
1 teaspoon Vanilla Extract
Make the Short Crust pastry.
In a bowl, combine the flour and salt. Add in the butter. It must be cold and cut into cubes. Combine until the mixture feels like thick sand. Add in a beaten egg and the cold water. The mixture should come together like a ball of dough. Adjust with an additional tablespoon of water if necessary. Flatten out the dough and make into a thick disk, wrap with plastic wrap and refrigerate for at least one hour.
Preheat the oven to 375 degrees.
Roll out the dough on a floured countertop and make a thin, equal, disk. Lay the dough over the floured quiche dish and form.
Use a blind baking tool or use parchment paper and pie weights to fill in the empty space of the pie pan.
Blind bake for 25 minutes or until the pastry begins to bake.
In the meantime, make the pie filling.
In a bowl, combine the whisk together pumpkin, cream, Fireball, brown sugar, eggs, flour, pumpkin pie spice, salt, and vanilla until smooth.
Fill the pie crust with the pumpkin mixture, bake at 350 degrees for 50-60 minutes until the center is set yet jiggly.
Allow to completely cool. Serve, garnish each piece with whipped cream topped with a dash of pumpkin pie spice.