Our Fireball Pumpkin Pie gets a subtle kick from cinnamon-flavored whiskey. However, despite whatever you may think of Fireball, the whiskey doesn’t overpower this traditional pie at all—instead, it adds a sweet, cinnamon flavor to the filling and whipped topping. You can substitute any whiskey or bourbon here, but the cinnamon flavor won’t be as strong. You’ll want to pull the pie out of the oven before the filling has completely settled—look for a slight jiggle in the center with about a 4-inch radius. The filling shouldn’t be sloshing around when you pull, but rather, have a nice, Jell-O wiggle to it The pie will continue to bake as it cools down, and pulling it while it’s still wiggly will help prevent cracks that form with over baking. The whipped cream can be made ahead of time and will last in the refrigerator for up to 2 days—simply rewhip it slightly before serving. Speaking of serving, this would pair nicely with coffee or tea, whiskey shot optional.