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Smoked Pumpkin Pie

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  • Yields: 8–10 Servings
  • Cook time: 1 h
  • Prep time: 20 minutes


  • 3–4 pounds pumpkin
  • 1 cup evaporated milk
  • ½ cup maple syrup
  • ¾ cup sugar
  • ½ tablespoon pumpkin pie spice
  • ¼ teaspoon salt
  • 2 eggs
  • pastry dough for 9" pie crust
Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons maple syrup
  • 2 tablespoons bourbon
  • ½ teaspoon vanilla extract


  1. Quarter pumpkin and remove seeds and pulp.
  2. Pre-heat recteq grill to 225°F and smoke pumpkin for around 2 hours, or until fork tender.
  3. Allow smoked pumpkin to cool enough to handle and separate the “meat” from the “skin.”
  4. Puree pumpkin until smooth, targeting a texture reminiscent of canned pumpkin; if pumpkin moisture content is low, add evaporated milk during puree as necessary.
  5. In a large bowl, combine all pie filling ingredients and beat until smooth.
  6. Line a 9” pie plate with pastry, trim and flute edges, and pour filling into crust.
  7. Cook pie at 350°F for 60–70 minutes until the custard is set.
  8. Cover edges with foil during last 15 minutes or so to prevent over-browning, if necessary.
  9. Cool on a wire rack for 1 hour.
  10. Refrigerate overnight or until fully set.
  11. Whipped Cream
    11) In a small, chilled bowl, beat the cream, syrup, bourbon, and vanilla until stiff peaks form.
  12. Dollop or pipe onto pie.

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