If you're looking for a pumpkin pie recipe that will impress your guests, look no further. This smoked pumpkin pie has such fantastic flavor; it will have everyone coming back for more. This pie has the perfect combination of pumpkin spice, a flaky crust, and a velvety smooth filling with a mild smoky flavor. This is a decadent pie that is sure to become a new Thanksgiving tradition. It'll be everyone's favorite at Christmas and Thanksgiving dinners. Don't have a smoker? No problem. Follow the recipe below to bake this delicious pie in the oven.
To see the step-by-step process for how to make smoked pumpkin pie, check out my web story.
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This Smoked Pumpkin Pie Recipe will be a family favorite all year round! So whether you want it during the holidays or the summer, this is a dish worth adding to your recipe book. The perfect dessert to cook in the smoker!
Pumpkin pie is a traditional dessert in the United States and Canada, typically served at Thanksgiving and Christmas dinners. It is so good, especially served after Smoked Turkey or Roast Turkey. Don't forget to top the pie off with whipped cream!
There are so many variations of pumpkin pie. Some people use squash or sweet potatoes to give it a different flavor, especially if pumpkin puree is unavailable.
I used a traditional pumpkin pie recipe as it has just the right blend of spice and sweetness, but I added a little twist.
This smoked pumpkin pie from scratch will knock your socks off; it is so good! Don't get me wrong, I love my healthy Crustless Pumpkin Pie Recipe (Gluten-Free), which is made with almost the same ingredients, but something purely magical happens when you cook this pie in the smoker. You have to try it to believe it!
I can't wait to make more smoked desserts with my pellet grill. Next up is smoked apple pie and smoked pumpkin cheesecake.
More smoker recipes
Jump to:
- More smoker recipes
- Why a pellet grill?
- What are the best wood chips for smoked pumpkin pie on a pit boss smoker?
- How long to cook a smoked pumpkin pie on a pellet grill?
- Why should you make a Smoked Pumpkin Pie?
- Ingredient notes and substitutions
- How to prepare a smoked pumpkin pie
- How to smoke a pumpkin pie
- What if I do not have a pellet grill?
- How do you know when a pumpkin pie is done?
- Variations for making smoked pumpkin pie
- How to serve smoked pumpkin pie
- Equipment
- Storage
- Top tips
- Frequently Asked Questions ( FAQs)
- More pumpkin recipes
- 📋 Recipe
- Food safety
- 💬 Comments
Why a pellet grill?
We have a Pit Boss smoker 8-1 grill that uses 100% wood pellets as fuel instead of gas and propane. From the first time we used it, we loved it! It adds so much flavor and is so easy to use! The best part is it is electric, you just set your temperature dial, and that's where the temperature stays. It's so cool!
Cooking on the smoker is so easy and virtually hands-off!
What are the best wood chips for smoked pumpkin pie on a pit boss smoker?
Pecan wood pellets are perfect for smoked pumpkin pie. They have a deliciously nutty flavor that adds great depth to baked recipes, especially pumpkin recipes.
Other great alternatives are applewood chips and maple chips. Hickory has a more robust flavor, so you may not like it with a pie as desserts seem to absorb more smoke flavor than meat.
How long to cook a smoked pumpkin pie on a pellet grill?
This recipe takes about 50 minutes to cook, or until it reaches 165°F temperature.
Because all pellet grills cook differently, and many factors affect the cooking time, such as outside temperature, wind, etc., you will need to watch the pie.
When I made this pie this week, it had snowed out, it was cold, and it was windy, so it took longer to cook the pie, almost 1 hour and 15 minutes. If you live in a warmer area of the world, like Florida, the pie will be cooked in 50 minutes.
I would start checking after 50 minutes of cook time and see what it looks like. It is okay if the middle is still a bit jiggly and looks wet, as long as a knife inserted in the center comes out clean.
You can insert a temperature probe, and when it reaches 165°F, it is done.
Why should you make a Smoked Pumpkin Pie?
AMAZING FLAVOR: Impress your guests at holiday dinners or summer get-togethers with this super flavorful pumpkin pie.
EASY: Smoked pumpkin pie is easy to make and tastes delicious.
EASY CLEANUP: Made in just one bowl, this makes it easy to clean up!
MAKE AHEAD: This pumpkin pie can be made ahead of time and stored in the fridge for later use. Perfect for when you have other dishes to prepare!
FREES UP THE OVEN: Cooking this smoked pie in the smoker leaves the oven free for other dishes you might need to cook in the oven.
Ingredient notes and substitutions
This recipe makes two smoked pumpkin pies. If you only want only one pie, simple halve the ingredients. Or, better yet, make two pies and place one in the freezer after it is cooked for a quick dessert another day!
- Pumpkin puree. I used my homemade pumpkin puree for the freshest flavor. You can also use canned pumpkin. Do not use pumpkin pie filling; it already has spices and sugar added.
- Brown sugar. I used brown sugar as it has more flavor from the molasses and it complements the pumpkin and spices. You could use white sugar instead, or a 50/50 mixture. You could also substitute some of the sugar with maple syrup or honey. To make this lower carb, use your favorite sweetener instead of the sugar.
- Evaporated skim milk. I used canned evaporated milk. You could substitute 1-½ cups of half-and-half or cream for the evaporated milk.
- Eggs. I used organic eggs.
- Cinnamon, ground. This is a staple in any pumpkin dessert.
- Ginger, ground. Ginger adds a depth of flavor to pumpkin desserts.
- Nutmeg, ground. A flavorful autumn spice, adds more flavor.
- Salt. Enhances the flavor of the other ingredients.
- Pie crust. I normally make my own pie crust, but sometimes life is busy, especially around the holidays, and I need to take some shortcuts. I used frozen deep dish pie shells. If you would rather use a homemade pie crust, check out this terrific recipe for homemade flaky pie crust.
- Heavy whipping cream, optional, for topping.
See the recipe card for quantities.
How to prepare a smoked pumpkin pie
This recipe for smoked pumpkin pie is both delicious and easy to make. Let's get started!
In a large bowl, beat eggs lightly. Whisk in pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix pie filling ingredients until well combined. Whisk in evaporated milk until well combined.
Pour pie filling evenly into two deep-dish pie shells.
How to smoke a pumpkin pie
Preheat the smoker to 350°F.
Place a rimmed baking sheet upside down in the center of the smoker.
Place the pumpkin pies on the baking sheet. Close the lid and smoke for about 50 minutes.
Check the pies after 50 minutes to see if they are done. A butter knife inserted in the center of the pie should come out clean. Don't worry if the center is glossy in appearance and jiggles a bit. The filling will finish cooking outside the smoker and firm up when it cools.
When cooked, remove the smoked pumpkin pies from the smoker and cool completely on a wire rack. Cover and place in the fridge 2 to 24 hours before serving. For best results, serve chilled.
Slice and top with whipped cream.
To make homemade whipped cream, pour 1 cup heavy whipping cream into a small bowl. Blend with an electric beater for about 3-4 minutes, until soft peaks form. Add 2 tablespoons of maple syrup or sweetener of your choice, ½ teaspoon of vanilla extract, and blend to mix. That's it!
Enjoy!
Note: I do not bake the pie crust first. I find that it turns out perfectly without doing that extra step.
What if I do not have a pellet grill?
If you do not have an electric pellet grill or smoker, you can still bake this pumpkin pie in the oven, and it will still be delicious. Follow all of the exact directions for preparing the pie. To bake it, place it in a 425°F preheated oven and bake it for 15 minutes. Then, turn the temperature down to 350°F and continue baking for 30 minutes, or until a knife inserted in the center of the pie comes out clean. Remove from the oven and cool completely on a wire cooling rack.
Note: If the edges of the pie crust start to brown before the pie is cooked, place aluminum foil over the top of the crust for the remainder of the baking time.
How do you know when a pumpkin pie is done?
To tell if a pumpkin pie is done, do the knife test. Insert a knife in the center of the pie. If the knife comes out clean, your pie is done.
After 30 minutes of smoking Knife after 60 minutes of smoking Knife after 75 minutes of smoking. Done!
Variations for making smoked pumpkin pie
- Adjust spices to your liking.
- Add chocolate chips to make a chocolate pumpkin pie.
- Melt chocolate chips and made a chocolate-swirled pumpkin pie
How to serve smoked pumpkin pie
Here are some suggestions on how to serve smoked pumpkin pie:
- Top with whipped cream (I love maple syrup sweetened whip cream)
- Use vanilla ice cream instead of whipped cream for the topping
- Crush graham crackers and sprinkle them over the top of the pumpkin pie.
- Top with crushed candied pecans
- Top with coconut cream
- Drizzle caramel sauce over top.
- Add a thin layer of sugar to the top of your pumpkin pie to create a crunchy crust on top.
Equipment
Smoker: Our pellet grill is the Pit Boss smoker 8-1 (affiliate link). It uses 100% wood pellets as fuel instead of gas and propane. There is nothing better than food cooked on the smoker; the added flavor is incredible!
High-quality temperature probe: This is a must-have item if you own a smoker. We use the ThermoPro Wireless Digital Cooking Food Meat Thermometer with Dual Probes (affiliate link); we love how easy it is to use!
Storage
FRIDGE: You can refrigerate the pie, covered, for up to three days.
FREEZER: You can freeze the pie in an airtight container or Ziploc bag for up to two months.
Top tips
Here are some of my best tips for making the best smoked pumpkin pie:
- Use homemade pumpkin puree for the best flavor. If you don't have fresh, use canned pure pumpkin, NOT pumpkin pie filling.
- Don't use ready-made pumpkin spice. The flavor is not as good as using the individually measured spices.
- Use evaporated milk or full-fat cream for a creamy custard filling.
- Mix the filling a day ahead and place in the fridge. This will give you an even more flavorful pumpkin pie as the flavors have time to meld together.
- Put a rimmed baking sheet upside down on the grill rack of the smoker. Place pie plate directly on the baking sheet. This will help to distribute heat evenly and make it easier to carry pies in when they are done.
- Do not overbake the pie filling. The middle will be a little glossy and jiggly, that's okay. The custard will finish cooking after you remove it from the smoker. If you overcook the pie, the custard will curdle and break, causing a crack in the centre.
- To check if the pie is ready, use a thermometer. Pumpkin pies are done when they reach around 165°F to 170°F. They are overdone if they are above 170°F.
- Serve pumpkin pie chilled for best flavor. I prefer to make it a day ahead so it has time to chill in the fridge and the smoky flavor really comes out after it is chilled.
Frequently Asked Questions ( FAQs)
If your pumpkin pie is watery, it was overcooked. When pumpkin pie is cooked too long, the eggs curdle, causing the pie to crack in the center, resulting in a watery pie.
To wrap a cooked and cooled pumpkin pie, wrap it in plastic wrap, placing the wrap directly onto the surface of the pie, then wrap plastic wrap around the rest of the pan.
I prefer to serve pumpkin pie chilled, so the toppings don't melt and drip off. However, a warm pumpkin pie is just as delicious, but be aware that whipped topping or ice cream will melt.
More pumpkin recipes
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📋 Recipe
The Best Smoked Pumpkin Pie Recipe
Equipment
- Electric Pellet Grill
- Rimmed baking dish
Ingredients
- 2 deep dish pie shells unbaked
- 3 cups pumpkin puree or canned pumpkin
- 4 eggs
- 2 cups brown sugar
- 1½ cups evaporated milk
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- whipped cream optional, for topping
Instructions
- Preheat your smoker to 350°F.
- In a large bowl, beat eggs lightly. Whisk in pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until well combined. Whisk in evaporated milk until well combined. Pour pie filling evenly into two deep-dish pie shells.
- Bake at 350°F for 50 minutes, or until a knife inserted in the center of the pumpkin pie comes out clean.
- Remove from the smoker and cool completely on a wire rack. Cover and place in the fridge 2 to 24 hours before serving. Serve chilled.
- Slice and top with whipped cream.
- Enjoy!
Notes
- Use homemade pumpkin puree for the best flavor. If you don't have fresh, use canned pure pumpkin, NOT pumpkin pie filling.
- Don't use ready-made pumpkin spice. The flavor is not as good as using the individually measured spices.
- Use evaporated milk or full-fat cream for a creamy custard filling.
- Mix the filling a day ahead and place it in the fridge. This will give you an even more flavorful pumpkin pie as the flavors have time to meld together.
- Put a rimmed baking sheet upside down on the grill rack of the smoker. This will help to distribute heat evenly and make it easier to carry the pies in when they are done.
- Do not overbake the pie filling. The middle will be a little glossy and jiggly, that's okay. The custard will finish cooking after you remove it from the smoker. If you overcook the pie, the custard will curdle and break, causing a crack in the center.
- Use a thermometer to see if the pie is cooked. The pumpkin pie will be cooked when it reaches 165°F to 170°F. Anything higher than 170°F will be overcooked.
- Serve pumpkin pie chilled for the best flavor. I prefer to make it a day ahead so it has time to chill in the fridge and the smoky flavor really comes out after it is chilled.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
nancy
what an interesting idea to smoke the pumpkin
Sunrita
Wow that pie looks delicious. The aromatic spices would have surely done a magical lift of flavours.
Amanda Dixon
Love this twist to a classic pumpkin pie! The smoker adds such a wonderful complexity and depth of flavor, and I love that it frees up my oven during this time of year.
Bernice
What a fun twist on pumpkin pie, I'll have to try this the next time we plan a smoke...if the pie will last that long!
Jen Vinuya
This is really the best pumpkin pie I've tried! So good! Thanks!
Jeri
I'm so glad you liked it! It is one of our favorites! Happy Holidays!
Ramona
What a unique twist to a pumpkin pie - I definitely must try this. Recipe saved.
Jeri
It is super delicious and one of my family's favorites!