My attention has turned to fall, and all that fall brings with it: pumpkin spice lattes (just kidding, get that shit out of my face), pumpkin patches (that serve alcohol), pumpkin carving (while intoxicated), pumpkin beer, but most importantly, pumpkin pie.
Oh wait, I almost forgot…THE TAILGATES. OH WAIT, THERE WILL BE NO TAILGATES. I hate everything.
The BBQ Pit Boys put together this awesome instructional video to show you exactly how they make their grilled Fireball Whisky pumpkin pie – don’t knock it until you’ve tried it. Sweet and smokey with a cinnamon kick, this recipe is going to win you the holiday season, or you might burn the block down, who knows.
Frozen Pie Crusts – 2 (9” each or make your own ) 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 Fireball Cinnamon Whiskey – 6 oz.
Watch the directions below, and enjoy.
Whiskey Riff is the most entertaining country site…ever.