Take your dessert game up a notch with this fantastic smoked pumpkin pie recipe. Fresh pumpkins are infused with a hint of smokiness, offering a delicious twist on this traditional Thanksgiving pie.

We first developed this smoked pumpkin pie recipe in 2013 by smoking pumpkins and using the pureed flesh for these amazingly delicious pies. We still make it to this day and enjoy it every time. For the pumpkins, we recommend using mild fruit wood, as more robust wood will cause the flesh to taste bitter.

Smoked Pumpkin Pie Ingredients

• Pureed smoked pumpkin
• Sweetened condensed milk
• Eggs
• Bourbon: substitute with 2 teaspoons bourbon vanilla or 2 teaspoons vanilla extract
• Cinnamon
• Powdered nutmeg
• Allspice
• Powdered ginger
• Powdered cloves
• Pie crust: use a ready to bake 9″ pie crust
• Whipped cream
• Caramel sauce: Salted caramel is a must, but plain caramel tastes amazing too!

How to Make Smoked Pumpkin Pie

Please note that you will need to smoke the pumpkins on your smoker or Traeger the day before. You can smoke them the day of, but letting the smoked pumpkin flesh rest overnight in the fridge, helps balance out its flavor. If you’re not a fan of smoky pumpkin, simply bake it in your oven until the flesh is soft and tender.

• Preheat your oven for 425 degrees F.
• Puree the smoked pumpkin flesh in your food processor or blender.
• Make the pumpkin pie filling by whisking together pumpkin puree with eggs, condensed milk, bourbon, and spices in a large bowl.
• Prep the pie: Place the pie shell on a baking tray. Carefully pour the mixture into the pie shell. Cover the edges of the shell with foil.
• Bake at 425 degrees for 8 minutes.
• Reduce the oven temperature to 350 degrees F., and cook for an additional 40-45 minutes, or until the filling sets up.
• To check for doneness, insert a toothpick (or knife) into the center of the pumpkin pie. If it comes out clean, it is done. If not, place it back in the oven for another 8-10 minutes.
• Let it cool. Remove the pie from the oven and let it cool for 1 hour, then chill it in the fridge for another hour.
• If you are making it the day before, store it covered in the fridge once it cools. 
• Serving: Top each slice with whipped cream and a little warmed caramel sauce. Or, feel free to use your preferred topping.

Storing Leftovers and Rewarming

• Store the leftover smoked pumpkin pie in an airtight container in the refrigerator for 3-4 days. It tastes great cold, but you can rewarm it in the microwave for 20-30 seconds and serve.
• If you’ve doubled the recipe and made more than one pie, cover the second pie with plastic wrap and store it in the refrigerator.
• Rewarm whole, refrigerated pumpkin pies in the oven at 350 degrees F for 10-12 minutes. Remove and let it rest for a few minutes before serving.

More Thanksgiving Recipes!

• Best Turkey Injection Marinades
• Smoked Turkey Brine
• Rotisserie Turkey
• Smoked Butternut Squash
• Smoked Hasselback Potatoes
• Pellet Grill Funeral Potatoes
• Smoked Sweet Potato Pie
• Best Holiday Recipes for the Grill and Smoker

Print

Smoked Pumpkin Pie

Our smoked pumpkin pie features a subtle smoky flavor that adds a delicious twist to this traditional Thanksgiving dessert.

Course Dessert

Cuisine American

Keyword pie, smoked vegetable

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 240kcal

Ingredients

• 2 cups pureed smoked pumpkin
• 1 can of sweetened condensed milk 14 ounces
• 2 eggs
• 1 tablespoon bourbon
• 1 teaspoon cinnamon
• 1/2 teaspoon powdered nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon powdered ginger
• 1/4 teaspoon cloves
• 1 9-inch pie crust uncooked
• Whipped cream sweetened or unsweetened
• Caramel sauce plain or salted

Instructions

• Preheat oven for 425 degrees F.
• Whisk together smoked pumpkin puree with eggs, condensed milk, bourbon, and spices. Place the pie shell onto a baking tray. Pour pumpkin filling into pie shell.
• Bake at 425 degrees for 8 minutes. Reduce oven temperature to 350 degrees F., and cook for an additional 40-45 minutes, or until the filling has set up and an inserted knife (or toothpick comes out clean.
• Remove pie from oven and let it cool for 1 hour before serving. To serve, top each slice with whipped cream and a little caramel sauce. You can omit the caramel sauce all together substitute with a preferred topping.

Nutrition

Calories: 240kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 121mg | Potassium: 172mg | Fiber: 3g | Sugar: 2g | Vitamin A: 9594IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg

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