You’re going to love this smoked pumpkin pie recipe.
Is the perfect dessert.
With its golden flaky crust and sweet and spiced pumpkin pie filling.
But have you ever thought it could be cooked in the smoker?
This traditional holiday dessert is taken to the next level with a subtle smoke flavor.
So today we are making a smoked pumpkin pie from scratch.
You and the family are going to love it!
Table of contents
The Perfect Pumpkin Pie
No doubt you’ve made or been served 1 or 2 pumpkin pies in your lifetime. Pumpkin pie is a tradition at most Thanksgiving and Christmas meals in Canada and The USA. We love to serve it up after a delicious smoked turkey, smoked ham, or brisket. Just make sure you remember the whipped cream!
What fascinates me about this pie is the layer of flavor.
We might see pumpkin as an ingredient for savory dishes.
Especially when compared to other staples like an apple pie or cherry.
But warm spices like cinnamon and ginger elevate the pie mixture.
Giving it a unique nutty flavor.
Fun Fact: Over 50 million pumpkin pies are baked every year!
Homemade vs. Canned Pumpkin Pie
You have two choices when baking a pumpkin pie from scratch.
You can either buy canned pumpkin puréed or cook (or smoke) a pumpkin yourself.
I find that canned pumpkin puree has a consistent texture..
Roasting the pumpkin yourself(or in this case, smoking it) gives you a richer flavor.
So which one tastes better? I believe that the smoked pumpkin wins every time!
Plus you know exactly what is in your puree. Many contain can varieties contain additives.
Our Method for Smoked Pumpkin Pie With Citrus Cream
What You Need for Smoked Pumpkin Pie
- Large pumpkin (or shop-bought pumpkin filling)
- Pastry Crust (use my recipe below or use a shop brought crust)
- Heavy cream
- Condensed milk
- Eggs (beaten)
- Maple syrup
- Brown sugar
- Vanilla extract
- Ground cinnamon
- Ground cloves
- Ground ginger
- Kosher salt
- Ground nutmeg
- Gound cardamon
- Lemon zest
- Llime zest
What Equipment You Need for a Smoked Pumpkin Pie
- Pellet grill or charcoal smoker
- Light wood pellets (we used apple)
- Wire rack
- Mixing bowl
- Sharp knife
- Food processor
- Mixer with a paddle attachment
- Rimmed baking sheet
- Oven-proof pie plate or pie dish
- Rubber spatula
- Saucepan
- Rolling pin
- Plastic wrap
- Whisk
- Thermometer probe
How to Make the Pastry
I know that making the perfect flaky pie crust can be daunting.
But you don’t need to worry.
Follow my exact instructions and weight measurements.
Note: You can of course buy base pie crust.
But what is the fun of that?
– Add the dry ingredients to your mixer bowl.
– Add the cubes of butter.
– Attach the paddle to your mixer.
– Mix slowly until the butter has broken down into crumbly pieces.
– Add the eggs 1 at a time while still mixing.
– Add the cold water.
– When the dough has come together, use a spatula and move to a surface dusted with flour.
– Without working or touching the dough, roll out a 1-inch thick square.
– Plastic wrap and set it refrigerated for at least 30-45 minutes.
Tip: Put the butter cubes in the freezer 15 minutes before you plan to make the pastry.
How to Make the Filling
First, you need to cut the pumpkin in half, remove the seeds and membrane and smoke it
Once it smoked scrape out the insides separating the stringy pulp from the rest of it.
Use a potato masher to smash up the insides then put it in a puree in a food processor.
Then you add the rest of the filling ingredients. Whisk until smooth and then chill in the fridge.
Part 1 – Roast the Pumpkin & Puree
– Cut the pumpkin in half and spoon out the seeds and membrane.
– Set your pellet smoker to 400°F and wait until it has come to temp.
– On the baking sheet, put the cut pumpkin flesh side down.
– Roast until fork tender.
– Remove the skin.
– Puree in a food processor.
– Refrigerate until cold.
Part 2 – Finishing the Pie Filling
– Combine the rest of the ingredients and pumpkin puree in a mixing bowl.
– Whisk until smooth and incorporated.
– Cover and refrigerate until required.
How to Make the Citrus Whip Cream
I have added citrus zest to our topping of cream.
This is a great way to cut through the heavily spiced and lightly smoked pie.
The acidity and zing will balance out and refresh your pallet.
– Whip the cream to a thick consistency.
– Freshly zest the lemon and lime into the cream right before serving.
Tip: You could also replace the cream with vanilla ice cream.
Why Are We Smoking a Pumpkin Pie?
Smoking is our cooking process and a form of seasoning for our pie.
You might associate smoking with savoury dishes and BBQ but pumpkin pie is delicious when smoked.
The key thing to note is we are using light smoke.
What Wood Chips Should I Use For Pumpkin Pie?
We are using apple hardwood chips.
This is a mild and sweeter wood.
You could also use cherry or pecan.
Wood chips like mesquite, oak, or hickory will be too strong.
What Temperature Should I Set the Smoker?
There are 3 stages of smoking for this recipe.
We are roasting with indirect heat.
Set the smoker to 400°F when roasting the pumpkin halves.
Set the smoker to 350°F when baking the pie crust shell.
Set the smoker to 325°F when baking the pumpkin pie.
How Long to Smoke Pumpkin Pie?
It will take around 60 minutes when roasting the pumpkin halves.
It will take around 30 minutes when roasting the pie crust shell.
It will take around 90 minutes when roasting the pumpkin pie.
How Do I Know My Pumpkin Pie Is Ready to Eat?
The internal temperature of the pie should read 175°F on your probe.
The pastry should be golden and flaky and not darker or brittle.
Move the pie back and forth.
The center should have a slight wobble but not be liquid.
You can also put a knife in the center and then pull it out.
If there is filling residue stuck then it needs a bit longer.
How Do I Store the Leftovers?
Store any leftovers refrigerated in an airtight container.
Leftover pumpkin pie will last for 3 days.
Smoked Pumpkin Pie With Citrus Cream
I hope you enjoy this amazing pumpkin pie.
The preperation is long but I promise you that it’s worth it!
Grab a few kitchen helpers with the promise of licking the mixing bowl!
Step 1: Make the Pastry Dough (60 Minutes)
– Follow the above-detailed instructions to make the pie dough.
– Wrap and refrigerate for 30 minutes.
Step 2: Preparing the Pumpkin (120 Minutes)
– Load the pellets, prime, set the grill temperature to 400°F, and wait until up to temp.
– Follow the above-detailed instructions.
– Puree and refrigerate the pumpkin until cold.
Step 3: Making the Pie Filling (20 minutes)
– Follow the above-detailed steps.
– Refrigerate the completed filling in an airtight container.
Note: Letting the filling rest will help it develop.
Resulting in better flavor and consistency.
Step 4: Pre-Baking The Pie Shell (40 minutes)
– Set the grill temperature to 350°F, and wait until up to temp.
– Roll out your pastry to form the pie shell in your pie dish.
– Put the pastry shell into the smoker for 30 minutes or until done.
– Freeze any excess dough.
Step 5: Creating & Baking The Pie (90-120 minutes)
– Remove the part cooked pie shell.
– Set the grill temperature to 325°F, and wait until up to temp.
– Fill the pastry shell with the filling.
– Insert temp probe in the middle.
– Smoke until cooked.
Step 6: Make The Citrus Cream (10 Minutes)
– Remove your pie when cooked & let it rest for 10 minutes on a wire rack.
– Make the whipped cream as per the instructions above.
– Serve & Enjoy!
Want More Dessert to Cook on Your Smoker?
We always like to finish a meal with a sweet dessert! Here is some desserts you can on your smoker while you cook your main!
- Smoked Pineapple – This is tart, sweet, and a delicious way to end a meal
- Smoked Brownies With Salted Caramel
- Smoked Peaches – A great way to use up all those peaches in summer
- Smoked Cheesecake with Salted Caramel
- Smoked Peaches Cinnamon and Brown Sugar Drizzle
- Prosciutto-Wrapped Smoked Brie Recipe
Smoked Pumpkin Pie With Citrus Cream
Equipment
- Pellet grill or charcoal smoker
- Light wood pellets (we used apple)
- Wire rack
- Mixing bowl
- Sharp knife
- Food processor
- Mixer with a paddle attachment
- Rimmed baking sheet
- Oven-proof pie plate or pie dish
- Rubber spatula
- Saucepan
- Rolling Pin
- Plastic wrap
- Whisk
- Thermometer probe
Ingredients
- Large pumpkin or shop-bought pumpkin filling
- Pastry Crust use my recipe below or use a shop brought crust
- Heavy cream
- Condensed milk
- Eggs beaten
- Maple syrup
- Brown sugar
- Vanilla extract
- Ground cinnamon
- Ground cloves
- Ground ginger
- Kosher salt
- Ground nutmeg
- Gound cardamon
- Lemon zest
- Llime zest
Ingredients
- 1 large pumpkin or shop-bought pumpkin filling
- 1/2 Cup heavy cream
- 1/2 Cup condensed milk
- 3 eggs beaten
- 1/4 maple syrup
- 1/4 natural honey
- 1/2 Cup brown sugar
- 1 Tsp vanilla extract
- 2 Tsp ground cinnamon
- 1 Tsp ground cloves
- 1 Tsp ground ginger
- 1/2 Tsp kosher salt
- 1/2 Tsp ground nutmeg
- 1/2 Tsp ground cardamon
Pastry Ingredients
- 227 g of cubed unsalted butter straight from the fridge
- 800 g of white plain flour
- 113 g white sugar
- 2 Tsp kosher salt
- 5 eggs 1 white & 4 whole
- 4 Tsp cold water
Citrus Cream Ingredients
- 300 ml heavy whipping cream
- 1 Tsp lemon zest
- 1 Tsp lime zest
Instructions
How to Make the Pastry
- – Add the dry ingredients to your mixer bowl.
- – Add the cubes of butter.
- – Attach the paddle to your mixer.
- – Mix slowly until the butter has broken down into crumbly pieces.
- – Add the eggs 1 at a time while still mixing.
- – Add the cold water.
- – When the dough has come together, use a spatula and move to a surface dusted with flour.
- – Without working or touching the dough, roll out a 1-inch thick square.
- – Plastic wrap and set it refrigerated for at least 30-45 minutes.
How to Make the Filling
Part 1 – Roast the Pumpkin & Puree
- – Cut the pumpkin in half and spoon out the seeds and membrane.
- – Set your pellet smoker to 400°F and wait until it has come to temp.
- – On the baking sheet, put the cut pumpkin flesh side down.
- – Roast until fork tender.
- – Remove the skin.
- – Puree in a food processor.
- – Refrigerate until cold.
Part 2 – Finishing the Pie Filling
- – Combine the rest of the ingredients and pumpkin puree in a mixing bowl.
- – Whisk until smooth and incorporated.
- – Cover and refrigerate until required.
How to Make the Citrus Whip Cream
- – Whip the cream to a thick consistency.
- – Freshly zest the lemon and lime into the cream right before serving.
Smoked Pumpkin Pie With Citrus Cream
Step 1: Make the Pastry Dough (60 Minutes)
- – Follow the above-detailed instructions to make the pie dough.
- – Wrap and refrigerate for 30 minutes.
Step 2: Preparing the Pumpkin (120 Minutes)
- – Load the pellets, prime, set the grill temperature to 400°F, and wait until up to temp.
- – Puree and refrigerate the pumpkin until cold.
Step 3: Making the Pie Filling (20 minutes)
- – Follow the above-detailed steps.
- – Refrigerate the completed filling in an airtight container.
Step 4: Pre-Baking The Pie Shell (40 minutes)
- – Set the grill temperature to 350°F, and wait until up to temp.
- – Roll out your pastry to form the pie shell in your pie dish.
- – Put the pastry shell into the smoker for 30 minutes or until done.
- – Freeze any excess dough.
Step 5: Creating & Baking The Pie (90-120 minutes)
- – Remove the part cooked pie shell.
- – Set the grill temperature to 325°F, and wait until up to temp.
- – Fill the pastry shell with the filling.
- – Insert temp probe in the middle.
- – Smoke until cooked.
Step 6: Make The Citrus Cream (10 Minutes)
- – Remove your pie when cooked & let it rest for 10 minutes on a wire rack.
- – Make the whipped cream as per the instructions above.
- – Serve & Enjoy!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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