Smoked Pumpkin Pie
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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.
11) In a small, chilled bowl, beat the cream, syrup, bourbon, and vanilla until stiff peaks form.
12
Dollop or pipe onto pie.
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.
Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
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