Smoked Pumpkin Pie

An easy smoked pumpkin pie with a light custardy filling and a hint of holiday spice and smoke.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 2

Resting Time 2

Total Time 4 30

Servings

Calories 253kcal

Author Breanna Stark

Ingredients

1 pie crust I used 9"
15 oz pumpkin puree
12 oz can evaporated milk
2 eggs large
2 tsp pumpkin pie spice

Instructions

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!

Notes

What is blind baking and why do I need to do it? Blind baking is the process of pre-cooking your pie crust prior to adding the filling so you don't end up with a soggy pie bottom.

What wood is best for smoking pumpkin pie? Pecan, apple, or cherry are all great options.

Nutrition