Smoked Pumpkin Pie

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In my opinion, pumpkin pie is a Thanksgiving must-have. I just cannot serve Thanksgiving dinner without a lovely handmade pumpkin pie on the side.

One thing I struggle with on Thanksgiving is having enough oven space for all of the great food I’m preparing. That’s when I decided to try preparing pumpkin pie on the pellet smoker instead, and it was a game changer!

The pumpkin taste, paired with the sweet, festive spices, and a hint of smokiness, provides the most exquisite combo.

How to make Smoked Pumpkin Pie

Smoked Pumpkin Pie

I’m going to teach you how to make a fast and easy pumpkin pie using a store-bought crust that’s still tasty.

Smoke fresh pumpkins and prepare your own puree for maximum smoke flavor. If you enjoy a lot of smoke flavor in your pie, this is the way to go. Because this recipe is all about ease, I chose to use 100% Pumpkin Puree.

1. The crust

Why add to the stress of Thanksgiving by making a homemade pie crust? If you want to make your own pie crust, this is a terrific recipe.

I chose to start by blind-baking it in the smoker. Blind baking is the technique of pre-baking your pie dough before filling it. Because cream and custard-based pies cook quicker than pie crusts, blind baking is essential if you don’t want a soggy, under-cooked bottom on your pie.

Preheat your smoker to 350 degrees Fahrenheit. I used my Camp Chef Woodwind 24 and Bear Mountain BBQ Pecan pellets for this recipe. I suggest using moderate wood for this recipe since you don’t want too much smokiness in your crust. Pecan, apple, and cherry are all excellent choices!

Once your smoker is warmed, lay the pie on the grates and cook for 20 to 30 minutes, or until the bottom begins to turn golden brown.

Because dough shrinks during cooking, you may use pie weights during the blind bake procedure.

2. The pumpkin pie filling

This pumpkin pie filling is incredibly basic and uncomplicated. If you want to create your own pumpkin puree, that is fantastic! I feel that the 100% Pumpkin Puree from the grocery store tastes just as wonderful and requires much less effort, but it is entirely up to you.

To make the filling, combine the pumpkin puree, evaporated milk, eggs, and pumpkin pie spice in a large mixing bowl. Give it a thorough stir until everything is well incorporated, and then pour it into the pie shell.

3. Back to the smoker

Reduce the temperature in your smoker to 300°F and replace your pie.

Allow it to cook for one hour before testing to see whether it is done. The outside edges should be hard enough that a toothpick inserted approximately 2 inches from the crust comes out clean.

Once the filling was added, this recipe took me 1 hour to complete.

4. Let it rest

The last step in making Smoked Pumpkin Pie is to chill it for around two hours.

You may keep it in the fridge for up to four days, but it has to chill for at least two hours for the middle of the pie to firm up.

You may top it with whipped cream or Cool Whip, or serve it with a scoop of your favorite vanilla ice cream. It may also be served on its own since the tastes stand out on their own!

More holiday recipes

Smoked Pumpkin Pie

  • Smoked cranberry bbq sauce
  • Smoked sausage stuffing with herbs
  • Smoked turkey rub
  • Smoked turkey


What is the best wood for smoking pumpkins?

Preheat your smoker to 250°F. When smoking pumpkin, I like to use maple, apple, or mesquite. You may, however, use whatever wood you like. Place the pumpkin, cut side up, on the grate.

How did Native Americans make pumpkin pie?

Native Americans roasted pumpkins over hot cinders, boiled them for sauce, and dried them for jerky-like strips or flour. In line with European culinary traditions, colonial settlers cooked pumpkins to form a thick “porrage” or pudding that resembled apple butter in texture.

Can you smoke a frozen pie?

Is it legal to smoke a frozen pie? You certainly can!! As with smoking a handmade pie, follow the recommendations for cooking temperature and time in your smoker. Some pies may need to thaw before completely cooking, while others must be smoked frozen from the start.

How do I make my pumpkin pie not soggy on the bottom?

Before filling and baking, sprinkle the bottom crust with dry breadcrumbs, crumbled cornflakes, or other forms of cereal. This keeps the filling from making the crust soggy.

What wood is not good for smoking?

EASTERN CEDAR, CYPRESS, ELM, EUCALYPTUS, SASSAFRAS, LIQUID AMBER, PINE, REDWOOD, FIR, SPRUCE, or SYCAMORE should never be used to smoke meats or other sorts of food.

Is pumpkin pie African American?

In truth, pumpkin pie has profound roots in American history, particularly in African American history. The pie grew to political prominence in the nineteenth century as a favorite food of abolitionists.

What 4 ingredient did early colonists use to make the first pumpkin pies?

The original ‘pumpkin pie’ was made by early colonists who chopped the top off, wiped out all the seeds, and filled the interior with milk, spices, and honey before baking it in hot ashes.

Why wasn’t pumpkin pie served at the first Thanksgiving?

There was no pumpkin pie since Plimoth Plantation did not have a baking oven, but pumpkin may have been served in other ways because both the Pilgrims and the Wampanoag ate pumpkin and other local squashes.


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