Roast the quartered pumpkin in the oven or smoker for around 1 hour at 250°F or until tender.
Remove the skin and puree the pumpkin flesh in a food processor or blender.
In a bowl mix the eggs, sugar, cream, vanilla extract, cinnamon, ginger, allspice and salt together. Add the pumpkin puree and mix until well combined.
Pour the filling into the pie crust, careful not to overfill and transfer to the smoker.
Smoke at 400°F for 15 minutes, then slowly bring the temp down to 350°F and smoke for a further 45 minutes. Your pie should have a slight wobble in the center when done. This will firm up upon cooling.
Remove the pie from the smoker and cover. Allow to cool gently to avoid cracking.
Serve sliced with whipped cream and a dusting of cinnamon or Lanes Apple Pie seasoning, and a glass of mulled cider.