With No Tailgating This Year, Fireball Whisky Pumpkin Pie Saves The Day

WHAT A YEAR, huh?

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.

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A song ahead of its time.

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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.

Ingredients:

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.