We created the best smoked pumpkin recipe over a decade ago. It has remained one of our favorite smoked items during the autumn months! You can infuse these pumpkin with as much or as little smoke to suit your needs.
Smoked pumpkin is a fantastic ingredient to use in soups, pasta sauce, smoked pumpkin butter, and of course, smoked pumpkin pie. The best part is that these pumpkins can be smoked on any charcoal grill, pellet grill, or traditional smoker. We prefer a good charcoal roasted pumpkin, as it produces fantastic flavor. Either way, play around with it and have fun.
What you’ll need
- 2-3 small cooking pumpkins
- A sharp knife
- Wood suggestion: apple, cherry, or pecan
How to make The Best Smoked Pumpkin
- Cut each pumpkin in half. Refer to the recipe photo as a guide. Leave the seeds intact. It will be easier to take the seeds out once the pumpkins are cooked.
- Prepare your smoked for 250 degrees F. Plan on a 1 hour cooking time.
- If using a charcoal grill, prepare a two-zone cooking area for indirect cooking. Adjust the vents to maintain the desired temperature.
- Set pumpkin halves on the smoker or grill away from the fire. Add a handful of wood chips to the fire.
- Smoke pumpkins for up to 1 hour. No more.
- If the flesh is not tender enough, move it to your oven and cook for an additional 20-30 minutes at 350 degrees F.
- If you’d prefer lightly smoked pumpkin flesh, cook the in your smoker for 30 minutes with and finish them off in your oven.
- Once the flesh is soft (fork tender), remove the smoked pumpkins from heat and place onto a large tray. Cool them for 30 minutes before handling.
- Remove seeds and set them aside.
- Scoop out flesh and and place it into a food processor, and blend.
- store pumpkin puree in an airtight container in the refrigerator for up to 5 days.
Tip: Save the pumpkin seeds for later. See the recipe below!
Smoky Pumpkin Seeds
- Wash off the reserved smoked pumpkin seeds, and set them out to dry for 1-2 hours.
- Preheat your grill or smoker to 425 degrees F.
- Place the pumpkin seeds into a bowl and lightly drizzle with olive oil. Add your desired amount of BBQ rub or salt on the seeds.
- Depending on the number of seeds you’ve reserved, anywhere from 1-3 tablespoons of rub should do the trick. Use our Pitmaster BBQ Rib Rub or Honey BBQ Rub for this recipe.
- Spread the seeds on a large parchment-lined metal baking sheet, and place them in your grill or smoker for 4-5 minutes, or until they start to brown around the edges. Keep a close eye on them.
- Remove from the grill and promptly transfer them to a bowl. Cool for 20 minutes, and dig in!
- Store smoked pumpkin seeds in an airtight container in your cupboard for up to a week.
More Fall-Inspired Recipes
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The Best Smoked Pumpkin
Smoking Pumpkins is easy and there is so much you can do with them. Try our quick and simple smoked pumpkins and you will be making pies, soups, and so much more. So smoke those pumpkins!
Course Side Dish
Cuisine American
Keyword smoked vegetable
Prep Time 10 minutes minutes
Cook Time 1 hour hour 30 minutes minutes
Total Time 1 hour hour 40 minutes minutes
Servings 8
Calories 88kcal
Author Derrick Riches
- 2-3 small cooking pumpkins
Cut each pumpkin in half. Refer to the recipe photo as a guide. Leave the innards intact. Once cooked, it will be easier to take out.
Prepare your cooking equipment of a 1-hour smoke at a temperature around 250 If using a charcoal grill, then prepare it for indirect grilling, by placing the coals on one side. Adjust the vents so that you can maintain the desired temperature.
Set pumpkin halves on the smoker or grill away from the fire. Add a handful of wood chips to the fire. Smoke pumpkins for 1 hour. No more. If the flesh is not tender enough, move it to your oven and cook for an additional 20-30 minutes at 350 degrees F.If you'd prefer lightly smoked pumpkin flesh, cook the in your smoker for 30 minutes, then finish them in your oven. Once pumpkin flesh is soft, remove from heat and place onto a large tray. Cool for 30 minutes before handling. Remove seeds and reserve (see pumpkin seed recipe in notes section below).Scoop out flesh and use as needed. The pumpkin will smell smoky, so keep that in mind. Use right away or store in an airtight container in the refrigerator for up to 5 days.
- Wash off the reserved smoked pumpkin seeds, and set them out to dry for 1-2 hours.
- Preheat your grill or smoker to 425 degrees F.
- Place the pumpkin seeds into a bowl and lightly drizzle with olive oil. Add your desired amount of BBQ rub on the seeds.
- Depending on the number of seeds you’ve reserved, anywhere from 1-3 tablespoons of rub should do the trick. Use our Pitmaster BBQ Rib Rub or Honey BBQ Rub for this recipe.
- Spread the seeds on a large parchment-lined metal baking sheet, and place them in your grill or smoker for 4-5 minutes, or until they start to brown around the edges. Keep a close eye on them.
- Remove from the grill and promptly transfer them to a bowl. Cool for 20 minutes, and dig in!
- Store pumpkin seeds in an airtight container in your cupboard for up to a week.
Calories: 88kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 1156mg | Fiber: 2g | Sugar: 9g | Vitamin A: 28944IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 3mg
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