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.
Contents
- How to make Smoked Pumpkin Pie
- More holiday recipes
- FAQs
- What is the best wood for smoking pumpkins?
- How did Native Americans make pumpkin pie?
- Can you smoke a frozen pie?
- How do I make my pumpkin pie not soggy on the bottom?
- What wood is not good for smoking?
- Is pumpkin pie African American?
- What 4 ingredient did early colonists use to make the first pumpkin pies?
- Why wasn’t pumpkin pie served at the first Thanksgiving?
How to make 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 cranberry bbq sauce
- Smoked sausage stuffing with herbs
- Smoked turkey rub
- Smoked turkey
