Smoked Pumpkin Pie
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This smoked pumpkin pie takes the cozy warmth of classic pumpkin pie and infuses it with rich, wood-fired flavour.
A creamy kabocha filling, kissed with gentle spice and smoked salt, sits inside a Biscoff crust with a caramel-brown sugar twist. It’s a dessert that feels nostalgic yet unique.
Smoked pumpkin pie
This pie’s become a bit of a tradition at our place. We make it a couple days ahead of a big cook, stash it in the fridge, and forget about it until everything else is done. By the time we slice into it, the smoke’s mellowed, the spices have settled in, and that Biscoff crust still holds up. It’s low-effort, high-reward, and always gets more attention than I expect.
Ingredients you’ll need
- Squash – I used kabocha squash. It’s sweeter and denser than most squash, so you get a more decadent, creamier filling without all the excess moisture.
- Pie crust – I used Biscoff biscuits for the base because their warm spices and caramel flavor pair perfectly with the smoky pumpkin filling. I also added butter, brown sugar, and smoked salt.
- Pie filling РPumpkin pur̩e, eggs, cream, brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cardamom, and smoked salt.
Alternative squash options
Ensure the squash you use has dense, not watery, flesh; this yields a smooth, rich pie texture without the need for straining the puree.
- Buttercup squash: Very similar to kabocha in texture and sweetness. Slightly drier, but still rich and earthy. Excellent for smoking and pureeing.
- Honeynut squash: Sweeter and smaller than butternut, with dense flesh. It smokes well and blends into a silky, flavorful puree.
- Koginut squash: A newer hybrid with creamy flesh and natural sweetness. It’s ideal for roasting or smoking and has a flavor that lands between butternut and kabocha.
Equipment you’ll need
- Smoker
- Food processor – For blitzing up the biscuits and the pie filling. If you don’t have one, a plastic bag and a rolling pin or mallet will work for the biscuits, and a whisk will work for the filling.
- Pie dish – I used a 9″.
How to make smoked pumpkin pie
1. Prep the squash
Slice the squash in half around the middle (not top to bottom). Use a sharp knife and take your time; pumpkins can be tough to cut through.
Use a dessert spoon to scoop out the seeds and stringy bits from the center.
Cut the two halves into quarters, and you’re good for smoking.
2. Smoke the squash
Fire the smoker up to 340°F.
Pro tip – I recommend using mild wood for this recipe, as you don’t want a too harsh smoky flavor. Pecan, apple, or cherry are all great options.
Place the squash quarters directly on the smoker grates and cook for about an hour.
You’ll know they’re ready when a knife slides in easily and the flesh is soft all the way through.
Once the pumpkin is tender, remove it from the smoker and let it cool for 10–15 minutes, so its a comfortable temperature for handling.
Use a spoon to scoop out the flesh and discard the skins. The flesh should come away easily and be soft enough to mash or blend.
3. The crust
While you wait for the squash to cook, prepare the pie crust.
Place the biscuits into the food processor and blend into a fine crumb.
Place the blended biscuits in a mixing bowl, then add the brown sugar, smoked salt, and melted butter.
Mix until the crumbs are evenly coated and the mixture holds together when pressed.
Tip the crumbs into a pie dish and press firmly into the base and up the sides to form an even crust. A flat-bottomed glass can help get it nice and compact.
Place the dish in the refrigerator and chill while prepping the filling.
4. The filling
Place the pumpkin flesh in a food processor and pulse until mostly smooth.
Blending it on its own first helps break down any fibrous bits, giving you a silkier texture once the other ingredients are added.
Add the eggs, cream, brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cardamom, and smoked salt, and blend until well combined and smooth.
Pour the filling into the chilled piecrust.
Shortcut options – You could use canned pumpkin or a store-bought crust if you’re short on time, but you’ll miss out on the smoky flavor and that deep caramel hit from the Biscoff base.
5. Cook the pie
Place the pie in the smoker and maintain a temperature of 340°F.
Let it cook for 40 minutes or until the edges are set and the centre still has a gentle jiggle when you move the dish.
Pro tip – Crust crispness: If your smoker runs humid, consider lightly pre-baking the crust (10 minutes at 340°F) before adding the filling, or chill it for a more extended period.
Remove the pie from the smoker and leave it to cool completely before slicing.
Pro tip – Learn from my experience and let it cool gradually to room temperature before chilling; sudden temperature change can still cause surface cracks.
Storing and serving
You can make this pie up to three days ahead; just cover and refrigerate until you’re ready to serve. The filling sets up nicely in the fridge, and the flavor deepens over time.
You can serve it chilled, or let it sit at room temperature for about 30 minutes if you prefer a softer texture.
I love to serve it with softly whipped cream and/or a drizzle of maple syrup.
Smoked pumpkin pie isn’t just a twist on tradition, it’s a genuinely delicious dessert that fits right in with a backyard feast or holiday spread. The combo of kabocha squash, warm spices, and that caramel Biscoff crust makes it feel familiar but with just enough edge to stand out.
Made this smoky twist on the classic? Let us know how it went in the comments, and don’t forget to drop a star rating.
More traditional holiday recipes
Smoked Pumpkin Pie
Ingredients
- 1 small kabocha squash
Biscoff crust
- 1 packet Biscoff biscuits
- 1 stick butter
- ¼ cup brown sugar
- ¼ tsp smoked sea salt
Filling
- 15 oz pumpkin purée
- 3 eggs
- 1¼ cups cream
- ¾ cup brown sugar
- 1½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- â…› tsp ground cardamon
- pinch of smoked salt
Instructions
Smoke the kabocha
- Fire up the smoker to 340°F.
- Cut the squash in half around the middle.
- Scoop out and discard the seeds and the stringy bits.
- Cut the squash into quarters and place on the grates of the smoker.
- Smoke for about one hour, or until a knife passes through the flesh easily and it’s soft inside.
- Remove the squash from the smoker and let it cool slightly, then scoop out the flesh, discarding the skin.
- Place the flesh in a food processor and blend until smooth.
Biscoff crust
- Place the Biscoff biscuits into the bowl of a food processor and blend into a fine crumb.
- Place the crumbs in a mixing bowl and add the remaining ingredients. Mix until all the ingredients are well combined.
- Press the crumb mixture into a 9" pie dish, covering the base and the sides. Use a the bottom of a glass to ensure the crumb is pressed down firmly.
- Place the pie dish in the refrigerator while you make the filling.
The filling
- In a food processor, combine pumpkin purée, eggs, cream, brown sugar, cinnamon, ginger, nutmeg, cardamom, and salt. Blend until smooth and well combined.
- Pour the filling into the chilled Biscoff crust.
- Place the pie back onto the smoker at 340 °F and cook for about 40 minutes, or until the edges are set and the centre still has a gentle jiggle when you move the dish
- Remove the pie from the smoker and let it cool completely before slicing.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.
About Your Pitmaster
Joe Clements is the founder and editor-in-chief of Smoked BBQ Source, a leading barbecue resource that has helped tens of millions master grilling and smoking. Growing up in a vegetarian household, his love for barbecue was unexpected. Determined to master the craft, he launched Smoked BBQ Source in 2016 to document his journey from amateur to pitmaster.
Joe leads a team of expert barbecue creators and oversees the largest collection of in-depth grill reviews and a library of tested, foolproof recipes. Whether he’s firing up a pellet grill or charcoal kettle, he’s passionate about making barbecue approachable and enjoyable for all.