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Pumpkin pie is without a doubt a staple of Halloween and the fall season.
You can of course cook this one in an oven, but I like the little added flavor that smoking it brings. The smoke adds an extra element of nuttiness to this recipe and gives it a little extra flavor that your guests will enjoy.
When it comes to smoking something that is so liquid like this, the biggest element to consider is the level of smoke your use. It is so easy to make the smoke too strong and bitter, taking away from the dish.
Here are my tips to get great smoke on your pumpkin pie:
• Make sure your smoker is good and ready before you add the pie, to let the smoke get nice and clean.
• Only use a mild fruit wood like apple or cherry. Stronger woods like hickory or oak will easily add too much flavor and make the pie taste bitter.
• If using real wood in your smoker, make sure it is well seasoned. Green or “fresh” wood will often leave a stronger flavor behind in the smoke that can become unpleasant.
• If your pie is getting too dark or smoky, cover it tightly with foil.
Ingredients
- Parchment paper
- 10-inch disposable Pie Tin
- 1 roll store brought pie dough (10 inch)
- 1 can pumpkin purée (15 ounces)
- 3/4 cup white sugar
- 1 cup Powdered Sugar
- 1 t cinnamon
- 1/2 t kosher salt
- 1/2 t ground ginger
- 1/4 t ground cloves
- 2 beaten eggs
- 1 can evaporated milk (12 ounces)
Method
1. Lay out pie base in, in a pie tin and set aside before preheating your smoker to 425F. Add a mild smoking wood.
2. In a large bowl, thoroughly mix pumpkin puree, sugar, cinnamon, Kosher salt, ginger, cloves, eggs and evaporated milk.
3.Pour filling into the pie dish before adding to your smoker.
4. Smoke for 15 minutes at 425F before reducing to 350F for 45 minutes. Keep a close eye on your pie, to ensure it doesn’t get too dark or over smoke.
5. Remove from heat and let pie rest for 30 minutes.
6. Serve with a simple whipped cream or ice cream.
Smoked Pumpkin Pie Recipe
Pumpkin pie is without a doubt a staple of Halloween and the fall season. You can of course cook this one in an oven, but I like the little added flavor that smoking it brings. The smoke adds an extra element of nuttiness to this recipe and gives it a little extra flavor that your guests will enjoy.
Equipment
- 1 Pellet Smoker
- 1 roll parchment paper
- 1 10-inch disposable pie tin
Ingredients
- 1 10 inch pie dough purchased or made from scratch
- 15 ounces canned pumpkin puree
- 3/4 cup white sugar
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs beaten
- 12 ounces canned evaporated milk
Instructions
- Lay out pie base in, in a pie tin and set aside before preheating your smoker to 425F. Add a mild smoking wood.
- In a large bowl, thoroughly mix pumpkin puree, sugar, cinnamon, Kosher salt, ginger, cloves, eggs and evaporated milk.
- Pour filling into the pie dish before adding to your smoker.
- Smoke for 15 minutes at 425F before reducing to 350F for 45 minutes. Keep a close eye on your pie, to ensure it doesn’t get too dark or over smoke.
- Remove from heat and let pie rest for 30 minutes.
- Serve with a simple whipped cream or ice cream.
Notes
To add your extra Halloween kick, cut out your favorite pumpkin stencil in parchment paper. I made mine into a traditional jack-o-lantern style stencil but make whatever design you want!
Place your stencil on the pie and dust it with powdered sugar. Remove the stencil and see the fun Halloween design!!
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Smoked Pumpkin Pie Recipe
Pumpkin pie is without a doubt a staple of Halloween and the fall season. You can of course cook this one in an oven, but I like the little added flavor that smoking it brings. The smoke adds an extra element of nuttiness to this recipe and gives it a little extra flavor that your guests will enjoy.
Equipment
- 1 Pellet Smoker
- 1 roll parchment paper
- 1 10-inch disposable pie tin
Ingredients
- 1 10 inch pie dough purchased or made from scratch
- 15 ounces canned pumpkin puree
- 3/4 cup white sugar
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs beaten
- 12 ounces canned evaporated milk
Instructions
- Lay out pie base in, in a pie tin and set aside before preheating your smoker to 425F. Add a mild smoking wood.
- In a large bowl, thoroughly mix pumpkin puree, sugar, cinnamon, Kosher salt, ginger, cloves, eggs and evaporated milk.
- Pour filling into the pie dish before adding to your smoker.
- Smoke for 15 minutes at 425F before reducing to 350F for 45 minutes. Keep a close eye on your pie, to ensure it doesn’t get too dark or over smoke.
- Remove from heat and let pie rest for 30 minutes.
- Serve with a simple whipped cream or ice cream.
Notes
To add your extra Halloween kick, cut out your favorite pumpkin stencil in parchment paper. I made mine into a traditional jack-o-lantern style stencil but make whatever design you want!
Place your stencil on the pie and dust it with powdered sugar. Remove the stencil and see the fun Halloween design!!
