Smoked Pumpkin Pie

A smoky twist on classic pumpkin pie. This version uses smoked kabocha squash and a buttery Biscoff crust, resulting in a rich, spiced filling with just the right hint of wood-fired flavor.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 1 40

Total Time 2 20

Servings

Calories 555kcal

Author Joe Clements

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
⅛ 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

Best wood for smoking? Pecan, apple, or cherry are all great options.

Pre-blending the smoked squash prior to adding the rest of the filling ingredients gives a silkier texture.

Filling - If you don't have time or just don't want to, you can substitute a can of pumpkin for the filling.

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.

Pie crust - A store bought pie crust will work. You will need to pre-bake it in the oven prior to adding the filling.

Cool the pie gradually to room temperature before chilling; sudden temperature change can still cause surface cracks.

Make ahead -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.

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