Fireball Whiskey Grilled Pumpkin Pie

Direct quote to BBQ Pit Boys' epic grilled dessert:

Fireball Whiskey Grilled Pumpkin Pie



Ingredients:

Frozen Pie Crusts – 2 (9” each or make your own )

Pie Filling:
Pure Pumpkin – 1 can, 30 oz.
Evaporated Milk – 1 ½ cans, 18 oz.
Eggs – 4
Sugar – 1 ½ cups
Salt – 1 teaspoon
Ground Ginger – 1 teaspoon
Ground Cloves – ½ teaspoon
Cinnamon Whiskey – 6 oz.

Instructions:

1. Bring grill temperature up to 400 degrees Fahrenheit.
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.
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.
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 done-ness. Place a tooth pick 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.
17. Set pies on cooling rack to cool down.

Video here