Fall spices—cinnamon, cloves, and nutmeg—pair beautifully with a kiss of hickory smoke in this smoked pumpkin pie made on a pellet grill. This version is easy to prepare, delivers deep autumn flavors, and frees up oven space during holiday cooking.
Table of Contents
- Ingredients
- How to Cook Smoked Pumpkin Pie
- How to Know When Your Pumpkin Pie Is Done
- Should You Refrigerate Pumpkin Pie?
- More Pumpkin Recipes
- Smoked Pumpkin Pie Recipe
If you’re short on oven space during Thanksgiving and Christmas, cooking desserts on the grill is a smart solution. A pellet grill adds gentle, consistent heat and an unobtrusive smoky note that complements pumpkin custard without overpowering it.
I prefer using pureed pumpkin from a can for convenience, but you can roast and puree small sugar pumpkins if you want a fresher base. Swap evaporated milk for eggnog for a richer, slightly sweeter custard—it’s a simple trick that adds depth and creaminess.
Ingredients
Pumpkin: Use pureed pumpkin. You can make your own from pie pumpkins, but canned purée saves time—just be sure it’s plain pumpkin purée, not pre-seasoned pumpkin pie filling.
Sugars: A mix of dark brown sugar and granulated sugar adds sweetness and a subtle molasses depth. Brown sugar makes the custard richer and more complex.
Eggs: Four eggs provide structure and help the custard set into a smooth, sliceable texture.
Dairy: Eggnog can replace evaporated milk for a creamier, festive flavor. If you prefer a lighter result, use evaporated milk or a mixture of milk and cream.
Spices: Use pumpkin spice or combine ground cinnamon, ginger, cloves, and freshly grated nutmeg for the best aroma.
PRO TIP: Whole nutmeg grated fresh releases essential oils that brighten the custard, yielding a fresher, warmer flavor than pre-ground nutmeg.
How to Cook Smoked Pumpkin Pie
Preheat a pellet grill or smoker to 350°F and use hickory or another mild hardwood pellet to impart a subtle smoke flavor. Maintain even heat and avoid placing pies directly over the fire pot; indirect heat will bake the custard gently and prevent a scorched crust.
Cooking tip: Choose a mild hardwood smoke
This recipe makes enough custard for two pies. For a single pie, use a 15-ounce can of pureed pumpkin and halve the remaining ingredients. Pour the custard into two unbaked pie crusts in prepared pie pans and crimp the edges as desired.
Place the pies on the smoker using indirect heat. Bake for about one hour, or until the custard has set. To prevent the bottom crust from overbrowning, move pies away from the hottest area of the grill or place them on a higher rack.
Pro Pitmaster Tips
- Know where your grill runs hottest—the fire pot or heat source is often the warmest spot. Avoid placing pies directly above it.
- Elevate pies or place them on a higher rack to reduce direct heat on the crust and allow the custard to cook evenly.
How to Know When Your Pumpkin Pie Is Done Cooking
After roughly one hour, the custard should have risen slightly and appear set around the edges. Give the pie a gentle jiggle: the center should be mostly firm with a slight wobble. A clean knife inserted into the center and withdrawn should come away clean or nearly clean.
Should You Refrigerate Pumpkin Pie?
Allow pies to cool at room temperature for at least two hours before slicing. Cooling lets the custard fully set. If you won’t serve the pie right away, cool it for a couple of hours and then refrigerate. Leftovers should be stored covered in the refrigerator and will keep for a few days.
More Pumpkin Recipes
- Smoked Pumpkin Butter
- Smoked Bacon Pumpkin Seeds
- Pumpkin Pie Ooey Gooey Butter Cake
- Grilled Pumpkin Spice Cheesecake
More Thanksgiving Recipes
Smoked Turkey on the Ninja FlexFlame
Smoked Turkey Breast
Smoked Balsamic-Glazed Brussels Sprouts with Bacon
Hot Spiked Apple Cider Cocktail
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Smoked Pumpkin Pie
Ingredients
- 2 unbaked pie crusts
- 29 oz can pureed pumpkin
- 4 eggs
- 2 cups egg nog
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp freshly ground nutmeg
- Pinch of salt
Instructions
- Preheat: Heat your pellet grill or smoker to 350°F using a mild hardwood pellet for subtle smoke.
- Pie crusts: Spray two pie pans with cooking spray. Place unbaked crusts in the pans and crimp the edges.
- Custard: In a large bowl, whisk together the pumpkin, eggs, egg nog, sugars, spices, and salt until smooth. Pour half of the custard into each prepared crust.
- Smoke: Place the pies on the smoker over indirect heat and bake for about 1 hour, until the custard is set.
- Cool: Allow pies to cool at room temperature for 2 hours before slicing and serving.
Notes
You can substitute 1 tablespoon of pumpkin pie spice for the cinnamon, cloves, ginger, and nutmeg.
This recipe yields two pies. To make one pie, use a 15-ounce can of pumpkin and halve the remaining ingredients.
Serving suggestions: top slices with whipped cream, a sprinkle of cinnamon, or a drizzle of salted caramel for an extra-special touch.
Nutrition
Calories: 236 kcal | Carbohydrates: 37 g | Protein: 5 g | Fat: 8 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Dessert
Cuisine: American
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