SMOKED PUMPKIN PIE

INGREDIENTS:​

• 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

INSTRUCTIONS:​

1. Quarter pumpkin and remove seeds and pulp.

2. Preheat recteq® 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.

Whipped Cream:

1. In a small, chilled bowl, beat the cream, syrup, bourbon, and vanilla until stiff peaks form.

2. Dollop or pipe onto pie.

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