Pumpkin pie is a Thanksgiving staple, in my book. I just can’t serve my Thanksgiving dinner without a delicious, homemade pumpkin pie on the side.
One thing I really struggle with on Thanksgiving is having enough room in my oven for all of the delicious food I’m cooking. That is when I decided to start making my pumpkin pie on the pellet smoker instead and it turned out to be a game changer!
The punch of pumpkin flavor combined with the sweet, holiday spices and a touch of smoky flavor really creates the most perfect combination.
How to make Smoked Pumpkin Pie
I’m going to show you a cheats Pumpkin Pie using a store-bought crust that is quick and simple but still absolutely delicious.
For maximum smoke flavor, you can smoke fresh pumpkins and make your own puree. This will ensure maximum smoke flavor throughout your pie if that’s what you like. I decided to use 100% Pumpkin Puree as this recipe is all about convenience.
1. The crust
I went for a pre-made pie crust, why make Thanksgiving even more hectic? If you want to go the homemade route this pie crust is a great recipe.
I decided to blind-bake it in the smoker first. Blind baking is the process of pre-cooking your pie crust prior to adding the filling. Cream and custard-based pies tend to cook a bit faster than the pie crust, so if you don’t want to end up with a soggy, under-cooked bottom on your pie it is important to blind bake it.
Preheat your smoker to 350°F. For this recipe, I used my Camp Chef Woodwind 24 and Bear Mountain BBQ Pecan pellets. I recommend mild wood for this recipe, as you do not want too harsh of a smoky flavor to get into your crust. Pecan, apple, or cherry are all great options!
Once your smoker is preheated, place your pie on the grates and let it cook for 20 to 30 minutes, until it starts to turn golden brown on the bottom.
You can use pie weights during the blind bake process, as sometimes dough will shrink while cooking.
2. The pumpkin pie filling
This is a very simple and straightforward pumpkin pie filling. If you prefer to make your pumpkin puree from scratch, that is great! I find that the 100% Pumpkin Puree from the grocery store is just as good with much less hassle – but it is really up to you.
For the filling, grab a large mixing bowl and combine the pumpkin puree, evaporated milk, eggs, and pumpkin pie spice. Give it a good mix until everything is well-combined, then you can pour that mixture right into your pie crust.
3. Back to the smoker
Reduce the heat in your smoker to 300°F and place your pie back in.
Let it cook for one hour, then start checking to see if it is done. The exterior edges should be firm enough that a toothpick comes out clean (about 2” in from the crust).
This recipe took me 1¼ hours once the filling was added.
4. Let it rest
The final step to Smoked Pumpkin Pie is to let it rest in the fridge for about two hours.
You can let it sit in the fridge for up to four days, but you need at least a minimum of two hours for it to cool down and for the center of the pie to firm up.
You can add a dollop of whipped cream or Cool Whip to the top, or even serve it alongside a scoop of your favorite vanilla ice cream. It can also be served on its own because the flavors really sing without anything added!
More holiday recipes
Smoked Pumpkin Pie
- 1 pie crust I used 9"
- 15 oz pumpkin puree
- 12 oz can evaporated milk
- 2 eggs large
- 2 tsp pumpkin pie spice
- Preheat your smoker to 350°F.
- Blind bake your pie crust for 25 minutes, until the crust just starts to turn golden brown then remove from the smoker.
- In a medium-sized mixing bowl and combine the pumpkin puree, evaporated milk, eggs, and pumpkin pie spice. Stir until well-combined.
- Reduce the heat in your smoker to 300°F.
- Pour the filling into blind baked pie crust.
- Put the pie back in the smoker for another 1¼ hours, or until a toothpick inserted 2” in from the crust comes out clean. (Note: it’s okay if the center is still a little wobbly it will firm up once cooled).
- Store in the fridge for 2 hours, then it’s ready to serve!