This Smoky Pumpkin Pie Recipe is the PERFECT addition to your Holiday Meal or anytime Dessert! This recipe adds a wonderful homemade smoothness, lots of flavor, and kiss of smoke to the traditional Pumpkin Pie that you know and love! Mike from “Everyday BBQ” will show you how to cook this delicious pie from start to finish using the Slow 'N Sear® Kamado. See below for everything you’ll need and full directions for this recipe!
- 1 pie pumpkin (this will end up making 4 cups of pumpkin puree)
- 2 prepared or homemade pie crusts
- 4 large eggs
- 2 14 oz. cans of sweetened condensed milk
- 2 teaspoons of pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 teaspoon kosher salt
Homemade Cinnamon Nutmeg Whipped Cream
- 2 cups heavy whipping cream
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Place the heavy whipping cream into a mixing bowl and mix either by hand with a whisk or with electric mixer until it stiffens up and holds shape. Add the remaining ingredients, mix well, place into fridge until time to serve.
Begin by setting up and pre-heating your Slow N’ Sear® Kamado. We will be cooking in traditional Kamado mode today in the range of 375°F today for the entire cook. To lock in that temperature, simply fill the bottom of the cooker with lump coal and then remove enough to fill half a chimney to light. Light the coals in the chimney and allow them to get lit and hot. Dump the chimney of lit coals onto the unlit coals and spread them out evenly. Give the coals about 5 minutes to get started. Place the charcoal grate, heat deflector and Drip ‘N Griddle in place followed by your main cooking grate, close the lid and open the vents wide open on top and bottom. Once you get to around 275-300°F, begin choking back the vents top and bottom until you get your temperature locked in. Be sure to monitor temps with your SnS-500 remote thermometer for accuracy.
Next, slice the pie pumpkin in half as shown in video, remove stem and all the loose insides by cleaning it out well. Place a thin coat of olive oil around the inside and edges of the pumpkin, then place onto the Kamado face down as shown. Allow to cook for 45-50 minutes until tender.
You can check tenderness with a toothpick by poking through the skin from the outside. If it goes through the skin easy, it’s ready to go!
The next step is to remove the skin from the pumpkin. Throw the skin out and place the insides into a blender. Blend to a puree. You may add a very small amount of water if your blender has a hard time collecting the contents.
Pour the puree into a mixing bowl, add condensed milk, pumpkin pie spice, salt, eggs, and vanilla. Mix well until fully combined.
Pour mixture into pie crusts and place back on the Kamado at the same temperature for approximately 50 minutes or until the center of the pies read 175°F.
Remove from cooker and allow to rest for 1-2 hours. This will allow the pies to cool, set up and be ready to slice without cracking.
Slice, plate, add whipped cream and ENJOY!!