This is definitely a unique way to bake your pumpkin pie, but it works and it’s super good! Not to mention, this pie has Fireball whiskey in it! Yum! Don’t worry, all the alcohol is burned off during the cooking process so you won’t get to tipsy on Thanksgiving 🙂
Check out what my friends over at BBQ Pit Boys had to say about this grilled cinnamon whiskey pumpkin pie:
“Fireball Cinnamon Whiskey Pumpkin Pie is the perfect dessert for that holiday barbecue you have going on at your Pit.”
I never knew I could grill my pumpkin pie, but it’s possible and the results are wonderful! You won’t believe how easy this is!
Ingredients
Frozen Pillsbury Pie Crusts – 2 (9” each or make your own )
PIE FILLING:
Libby’s Pure Pumpkin – 1 can, 30 oz.
PET Evaporated Milk – 1 ½ cans, 18 oz.
Eggland’s Best Eggs – 4
Domino Sugar – 1 ½ cups
Morton Salt – 1 teaspoon
McCormick Ground Ginger – 1 teaspoon
McCormick Ground Cloves – ½ teaspoon
Fireball Cinnamon Whiskey – 6 oz.
Instructions
GETTING READY
1. Bring grill temperature up to 400 degrees Fahrenheit.
CRUSTS:
2. Follow directions on package of frozen pie crusts.
3. Using a fork, poke small holes all around pie crust.
4. Place pie crusts on grill opposite hot coals for 15-20 minutes. Cover grill.
5. Be sure to follow cooking times on the package of your frozen pie crusts.
6. Remove crusts from grill and reduce heat to 325 degrees Fahrenheit.
PIE FILLING:
7. Crack eggs and put in a mixing bowl.
8. Whisk and combine sugar, salt, ground ginger, ground cloves, pure pumpkin, evaporated milk, and cinnamon whiskey.
9. Thoroughly mix ingredients.
10. Pour mixture to the top of each pie crust.
MAKING
11. Grill temperature should be 325 degrees Fahrenheit.
12. Place pies on grill opposite hot coals.
13. Cover grill and cook for 25-30 minutes.
14. After 25-30 minutes, remove cover and rotate pies a half turn for even cooking.
15. Cover grill and cook for another 20-25 minutes.
16. Remove cover and check pies for doneness. Place a toothpick into center of each pie and remove. If they come out clean, pies are done. If the pie sticks to toothpick they are not done. Continue cooking until you get a clean toothpick. If you don’t have a toothpick, use your Old Hickory knife to check.
FINALIZING
17. Set pies on cooling rack to cool down.
18. Cut pies for serving.
SERVING
19. Top with whipped cream.
20. Sit back, relax, and enjoy!
USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT PUMPKIN RECIPE.
Quick Tip: Serve this pie up with your favorite ice cream like vanilla bean or butter pecan. Yum!
Thank you to BBQ Pit Boys for this awesome recipe!
