SMOKED PUMPKIN PIE

INGREDIENTS:
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3-4lb. pumpkin
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1 cup evaporated milk
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1/2 cup maple syrup
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3/4 cup sugar
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1/2 tbsp pumpkin pie spice
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1/4 tsp salt
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2 eggs
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Pastry dough for a 9" pie crust
Whipped Cream:
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1 cup heavy whipping cream
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2 tbsp maple syrup
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2 tbsp bourbon
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1/2 tsp vanilla extract
INSTRUCTIONS:
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Quarter pumpkin and remove seeds and pulp.
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Preheat recteq® to 225°F and smoke pumpkin for around 2 hours, or until fork tender.
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Allow smoked pumpkin to cool enough to handle, and separate the "meat" from the "skin".
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Purée pumpkin until smooth, targeting a texture reminiscent of canned pumpkin; if pumpkin moisture content is low, add evaporated milk during purée as necessary.
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In a large bowl, combine all pie filling ingredients and beat until smooth.
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Line a 9" pie plate with pastry, trim and flute edges, and pour filling into crust.
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Cook pie at 350°F for 60-70 minutes until the custard is set.
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Cover edges with foil during last 15 minutes or so to prevent over-browning, if necessary.
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Cool on a wire rack for 1 hour.
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Refrigerate overnight or until fully set.
Whipped Cream:
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In a small, chilled bowl, beat the cream, syrup, bourbon, and vanilla until stiff peaks form.
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Dollop or pipe onto pie.
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