You’re going to love this smoked pumpkin pie recipe. It 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? A subtle smoke flavor takes this traditional holiday dessert to the next level. So today, we are making a smoked pumpkin pie from scratch. You and your family are going to love it!
Table of contents
The Perfect Pumpkin Pie
Pumpkin pie is a beloved dessert that graces Thanksgiving and Christmas tables across Canada and the USA. Typically served after a sumptuous smoked turkey, ham, or brisket, this pie is a cherished holiday staple that always comes with whipped cream as a crowning glory.
What truly fascinates me about this dessert is its remarkable depth of flavor. While pumpkin might seem a mere savory ingredient, it transforms into something magical with warm spices. Unlike apple or cherry pies, which have straightforward fruit profiles, pumpkin pie offers a more complex taste experience.
The secret lies in its warm spices – cinnamon and ginger that elevate the pie mixture, creating a uniquely nutty and aromatic flavor. These spices transform the humble pumpkin into a dessert that tingles the taste buds and warms the soul.
Fun Fact: Over 50 million pumpkin pies are baked every year, a testament to this dessert’s enduring popularity and cultural significance!
Homemade vs. Canned Pumpkin Pie
When baking a pumpkin pie from scratch, you have two choices: 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 it 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 canned varieties contain additives.
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
Our Method for Smoked Pumpkin Pie With Citrus Cream
Step 1: Make the Pastry
Begin by gathering your ingredients and tools, ensuring everything is at the optimal temperature. A pro tip many bakers swear by is placing your butter cubes in the freezer about 15 minutes before mixing.
Your mixing process is crucial. Start by adding the dry ingredients to your mixer bowl. Cube the cold butter and add it to the dry ingredients. Using the paddle attachment, mix slowly, allowing the butter to break down into small, crumbly pieces. This technique is essential for creating those coveted flaky layers.
Next, incorporate the eggs one at a time, continuing to mix. Gradually add cold water, watching as the dough begins to come together. Once the dough reaches the right consistency, transfer it to a flour-dusted surface using a spatula. The key here is minimal handling – resist the temptation to knead or overwork the dough.
Gently roll the dough into a 1-inch thick square. Then, wrap it carefully in plastic wrap and refrigerate for 30-45 minutes. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender, flaky crust that will envy any home baker.
Tip: Put the butter cubes in the freezer 15 minutes before making the pastry.
Step 2: Make the Filling
First, cut the pumpkin in half, remove the seeds and membrane, and smoke it. Once it is smoked, scrape out the insides, separating the stringy pulp from its rest.
Use a potato masher to smash up the insides, then puree in a food processor. Then, add the rest of the filling ingredients. Whisk until smooth, and then chill in the fridge.
Step 3: Roast the Pumpkin & Puree
Cut the pumpkin in half and carefully remove the seeds and membrane. Preheat your pellet smoker to 400°F, ensuring it reaches the full temperature before proceeding.
Place the pumpkin cut side down on a baking sheet. Roast until the flesh becomes fork-tender, allowing the natural flavors to intensify. Once cooked, remove the skin and transfer the soft pumpkin to a food processor. Puree until smooth, then refrigerate until completely cold.
Step 4: Finishing the Pie Filling
Combine the remaining ingredients and pumpkin puree in a mixing bowl, whisk until smooth and incorporated. – Refrigerate the completed filling in an airtight container.
Note: Letting the filling rest will help it develop, resulting in better flavor and consistency.
Step 5: 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 6: Baking The Pie and Filling
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. The internal temperature of the pie should read 175°F on your probe when it is ready.
The pastry should be golden and flaky, 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.
Step 7: Make The Citrus Cream
Remove your pie when cooked & let it rest for 10 minutes on a wire rack.
Whip the cream to a thick consistency, then add the fresh zest of the lemon and lime to the cream right before serving.
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.
What Temperature Should I Set the Smoker?
There are three 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 to roast the pumpkin halves.
It will take around 30 minutes to roast the pie crust shell.
It will take around 90 minutes to roast the pumpkin pie.
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
Ingredients
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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