Smoked Pumpkin Pie

1:05 - Prep 0:05 / Cook 1:00
Beginner

Smoked Pumpkin Pie may sound a little odd. But after you try it, it just might become one of your favorite things to smoke. This recipe adds a mild smokiness to the popular holiday dessert. It features a graham cracker crust, a simple pumpkin filling and homemade vanilla whipped cream.

8-10 Servings

Ingredients

Pumpkin Pie
  • 1 (14-ounce) can sweetened condensed milk
  • 2 egg yolks
  • 2 1/2 teaspoons ham bone seasoning, divided
  • 1/4 teaspoon kosher salt
  • 1 (15-ounce) can 100% pure pumpkin
  • 1 (10-inch) ready-made graham cracker pie crust
Vanilla Whipped Cream
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 8 teaspoons confectioners powdered sugar
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Preparation

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Step 1 Of 8
1. Preheat smoker to 400°F. Fill a water pan and place in the smoker.
Hot TipUsing a water pan to add moisture to the smoke chamber is optional and can increase condensation under the lid. Adding spices, beer or wine to the water pan can be used to infuse an added layer of flavor into your food.
2. In a large bowl, whisk together the condensed milk, egg yolks, 2 teaspoons of ham bone seasoning and salt. Stir in the pumpkin. Pour mixture into the pie crust.
Hot TipYou can substitute ham bone seasoning with ¾ teaspoon brown sugar, ¾ teaspoon cinnamon, ½ teaspoon salt, ¼ teaspoon fresh ground nutmeg and a few pinches each of ground allspice and dried ground ginger.
3. Place the pie in the smoker and cook for 15 minutes at 400°F.
Hot TipTo keep the pie filling from pooling to one side, it is important that your smoker grate is level.
4. After 15 minutes, gradually bring the temperature down to 350°F and continue cooking for another 45 minutes for a total cooking time of 1 hour.
Hot TipTo keep a clean burning fire, avoid closing the air intake vent too quickly, causing it to smolder.
5. Check the pie for doneness by inserting a toothpick into the filling, about 2 inches from the rim. The toothpick should come out clean.
6. Set the pie on a rack to cool for an hour at room temperature. Cover and place in the refrigerator for another hour.
7. Mix the vanilla extract and heavy whipping cream in a chilled metal or glass bowl. Using a mixer with a whisk attachment, whisk the mixture at medium speed until soft peaks form. Sift in the sugar while continuing to whisk. Refrigerate until ready to use.
8. Slice while cold or reheat and serve warm. Top slices with whipped cream and sprinkle lightly with a few pinches of ham bone seasoning.
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