Let's get grilling

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.
Cooking for 8 people


  • pumpkin
    3–4 pounds
  • evaporated milk
    1 cup
  • maple syrup
    ½ cup
  • sugar
    ¾ cup
  • pumpkin pie spice
    ½ tablespoon
  • salt
    ¼ teaspoon
  • eggs
  • pastry dough for 9" pie crust

Whipped Cream

  • heavy whipping cream
    1 cup
  • maple syrup
    2 tablespoons
  • bourbon
    2 tablespoons
  • vanilla extract
    ½ teaspoon
Credit: Recipe created by recteq on behalf of Kingsford. recteq wood pellet grills allow you to become a true pitmaster with the push of a button. After all, it’s more than a grill…It’s a lifestyle! Check out the recteq website.

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