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Fireball Pumpkin Pie
Dessert American

Fireball Pumpkin Pie

4.0

Prep
5 min
Cook
75 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Evenly pierce entire pie crust with a fork.
  3. 3 Bake crust in the preheated oven until golden brown, about 12 minutes. Remove from the oven; increase oven temperature to 425 degrees F (220 degrees C).
  4. 4 Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Pour into the pre-baked pie crust.
  5. 5 Return to the preheated oven and bake pie for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.
  6. 6 Remove from the oven and let cool to room temperature before serving, about 2 hours.

By Shawn Englert

Fireball® Horchata Pops
Dessert

Fireball® Horchata Pops

5.0

Prep
20 min
Cook
Total
1220 min

Instructions

  1. 1 Grind rice finely using a coffee or spice grinder. Transfer to a large bowl; add cinnamon sticks. Pour in warm water. Cover with plastic wrap and let sit, 8 hours to overnight.
  2. 2 Strain rice mixture through a sieve set over a bowl. Press against the rice with a wooden spoon to squeeze out as much liquid as possible; discard rice. Stir rice milk and sugar into strained liquid to make horchata.
  3. 3 Measure 2 1/2 cups horchata into another bowl. Add cinnamon whiskey, cayenne pepper, and 1/4 teaspoon ground cinnamon. Pour into ice pop molds.
  4. 4 Freeze until solid, at least 12 hours.
  5. 5 Run molds under warm water to release ice pops. Sprinkle with an additional dash of cinnamon before serving.

By Matt Wencl