Smoked Pumpkin Pie

This pumpkin pie is kissed with smoke from your recteq for a truly uniquely delightful autumn dessert.


  • 3-4 pound pumpkin
  • 1 cup evaporated milk
  • 1/2 cup maple syrup
  • 3/4 cup sugar
  • 1/2 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 eggs
  • Pastry dough for a 9" pie crust

Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons maple syrup
  • 2 tablespoons bourbon
  • 1/2 teaspoon vanilla extract


Whipped Cream:

  • In a small, chilled bowl, beat the cream, syrup, bourbon, and vanilla until stiff peaks form.
  • Dollop or pipe onto pie.

Pumpkin Pie:

  1. Preheat recteq to 225℉.
  2. Quarter the pumpkin, remove the seeds, and smoke the pumpkin for about 2 hours until fork tender. Allow the pumpkin to cool, then remove the flesh from the skin.
  3. Add the pumpkin to a food processor and puree until smooth.
  4. In a large bowl, combine the smoked pumpkin puree, evaporated milk, sugar, pumpkin pie spice, salt, and eggs. Mix well.
  5. Line a 9 inch pie pan with one sheet of dough, trim and flute the edges of the crust, fill with the pumpkin mixture.
  6. Bake at 350℉ for 60 minutes until the custard is set, if the edges of the crust get too dark, wrap the crust in some foil to prevent browning.
  7. Allow the pie to cool at room temperature for about 60 minutes before enjoying.

Serving Suggestion:

This Smoked Pumpkin Pie isn't just for the holiday season. Serve with spiced hot chocolate for a delightfully unique autumn dessert.