SMOKED PUMPKIN PIE

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.

Ray’s Warm Apple Pie Rub
RT-700 WOOD PELLET GRILL
RECTEQ ICER CAMOUFLAGE
RT-590 WOOD PELLET GRILL
RECTEQ ICER RED BLACK
RT-340 V2 Atomic Transparent copy
RECTEQ ICER RED WHITE BLUE
RT-B380 BULLSEYE WOOD PELLET GRILL