• 3-4lb. pumpkin
  • 1 cup evaporated milk
  • 1/2 cup maple syrup
  • 3/4 cup sugar
  • 1/2 tbsp pumpkin pie spice
  • 1/4 tsp salt
  • 2 eggs
  • Pastry dough for a 9" pie crust

Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tbsp maple syrup
  • 2 tbsp bourbon
  • 1/2 tsp 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.
  1. Quarter pumpkin and remove seeds and pulp.
  2. Pre-heat recteq grill to 225°F and smoke pumpkin for around 2 hours, or until fork tender.
  3. Allow smoked pumpkin to cool enough to handle, and separate the "meat" from the "skin".
  4. Purée pumpkin until smooth, targeting a texture reminiscent of canned pumpkin; if pumpkin moisture content is low, add evaporated milk during purée as necessary.
  5. In a large bowl, combine all pie filling ingredients and beat until smooth.
  6. Line a 9" pie plate with pastry, trim and flute edges, and pour filling into crust.
  7. Cook pie at 350°F for 60-70 minutes until the custard is set. 
  8. Cover edges with foil during last 15 minutes or so to prevent over-browning, if necessary.
  9. Cool on a wire rack for 1 hour.
  10. Refrigerate overnight or until fully set.