This incredibly delicious smoked pumpkin pie has a silky smooth filling and flaky crust infused with subtle smoke flavor. This pie is pure autumn magic - and it's easier to make than you might think!
If you love this recipe, try my smoked peach cobbler next!
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While I made this in a pre-made pie shell to save time, you can make it in a homemade pie crust instead.
Easy Smoked Pumpkin Pie Recipe
Nothing says fall like a classic pumpkin pie, but this smoked version takes it to a whole new level! Here's why you'll love it:
- The perfect holiday dessert! No fancy techniques needed - just mix, pour, and let your smoker do the work! It's perfect for Thanksgiving or any fall gathering.
- It's made in one bowl and makes two pumpkin pies! I like to make the pies ahead of time and store them in the refrigerator until they are ready to serve.
- It's so versatile! Make it on any pellet grill (Traeger grill, Pit Boss pellet grill) or electric smoker. No smoker? No problem - you can make it in the oven instead!
Smoked Pumpkin Pie is the perfect dessert for Thanksgiving, Christmas, or summer BBQs! I love serving it after a meal of Pellet Grill Smoked Turkey or Double Smoked Ham with fresh whipped cream.
Love smoked pies? Check out this Smoked Apple Pie next!
Traeger Smoked Pumpkin Pie Ingredients
The picture below shows all the ingredients for this recipe, and special notes are included in the bulleted list below to assist you.
- Pie Shells. I used store-bought deep dish unbaked pie shells for convenience. You can also make homemade pie crust if you like.
- Pumpkin Puree. Use homemade puréed pumpkin from fresh pumpkins or canned pumpkin. Do not use pumpkin pie filling; it already has spices and sugar added.
- Brown Sugar. I used light brown sugar. You can also use dark brown sugar for a richer flavor or white sugar 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.
- Evaporated Milk. I used canned evaporated milk to make the filling extra silky. You could substitute half-and-half or heavy cream.
- Spices. I used the classic blend of cinnamon, nutmeg, and ginger, but you could use store-bought pumpkin pie spice or my homemade pumpkin pie spice instead.
See the printable recipe card below for full information on ingredients and quantities.
How To Make Perfect Smoked Pumpkin Pie
- PREHEAT: Set your smoker to 350°F and let it come to temperature.
- WHISK: Beat large eggs until frothy in a large bowl. Add pumpkin, brown sugar, and all your spices.
- COMBINE: Pour in the evaporated milk and whisk until everything's smoothly combined.
- FILL: Divide the filling between two deep-dish pie shells or homemade pie dough in pie pans.
- SMOKE: Place pies on an upside down rimmed baking sheet in your smoker and smoke for 50-75 minutes.
- TEST: Check doneness with a butter knife in the center - it 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.
- CHILL: Cool completely, then refrigerate for at least 2 hours before serving.
- SERVE: Slice and top with whipped cream and enjoy!
No Smoker? No Problem!
Want to make this pie in your oven? Your pie will still be delicious, just without that subtle smoky flavor! This method is perfect when you want that classic pumpkin pie taste. Here's how:
- Prepare the filling exactly as directed above.
- Preheat your oven to 425°F.
- Bake at 425°F for 15 minutes.
- Reduce temperature to 350°F and continue baking for 30 minutes, or until a knife comes out clean.
- Cool completely on a wire rack.
Jeri's Tip: 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.
Make Ahead Instructions
This smoked pumpkin pie is perfect for making ahead! Bake it up to 24 hours before serving and store it in the refrigerator. The flavors actually get better overnight!
How do you know when a pumpkin pie is done?
To tell if a pumpkin pie is done, insert a knife in the center of the pie. If the knife comes out clean, your pie is done. The edges of the crust will also start to turn a light brown. The internal temperature should be 180°F.
Variations
Love experimenting? Here are some delicious ways to customize your smoked pumpkin pie:
- Change the Crust: Use a graham cracker crust instead of a regular pie crust like my Pumpkin Pie With Graham Cracker Crust, or use a gingersnap cookie crust.
- Switch Up the Flavors: Mix in ½ cup chocolate chips or add extra spices like cardamom, allspice, or ground cloves.
- Try Different Toppings: Drizzle with salted caramel sauce, sprinkle with candied pecans, or top with maple whipped cream.
Serving Suggestions
Here are a few different ways to serve this smoky-sweet pie:
- Classic Style: Top with a dollop of fresh whipped cream, coconut cream, or Ninja Creami vanilla ice cream and a sprinkle of cinnamon.
- Holiday Dessert: Serve alongside other Thanksgiving favorites like pecan pie.
- Brunch Star: Serve it as part of a fall brunch with pumpkin cream cold brew or hot cider.
- Dessert Bar: Set up a toppings station with whipped cream, candied pecans, and caramel sauce.
Jeri's Top Tips
- Makes a double batch - This recipe makes two pies - perfect for holidays! Want just one? Simply halve all ingredients. Or make both and freeze one for later!
- Don't skip the baking sheet - it helps distribute the heat evenly and makes moving the pies easier.
- Use mild wood - Apple, pecan, or cherry pellets give the best subtle smoke flavor without being overpowering.
- Let it rest - The pie might look a bit jiggly when done, but it will set perfectly as it cools.
Storage and Freezing Tips
Refrigerator: Store leftover pie covered or in an airtight container in the refrigerator for 3-4 days.
Freezer: Wrap pie in plastic wrap, then in aluminum foil, then in a freezer bag if you have one, or do a double layer of tin foil if you don't. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Recipe FAQ's
Mild woods like apple, cherry, or pecan give the perfect subtle smoke. Don't use strong woods like hickory or mesquite.
Yes, the middle of the pie will be glossy and jiggly, and that's okay - it will set as it cools.
It takes 50 to 75 minutes to cook or until the internal temperature reaches 180°F with an instant-read thermometer.
Absolutely! Just use your favorite gluten-free pie crust. The filling is naturally gluten-free.
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Recipe
Smoked Pumpkin Pie
Ingredients
- 4 large eggs
- 3 cups pumpkin puree or canned pumpkin
- 2 cups brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1½ cups evaporated milk
- 2 deep dish pie shells unbaked
- whipped cream optional, for topping
Instructions
- Preheat your smoker to 350°F. Place a rimmed baking sheet upside down on the grill grates to create an even cooking surface.
- In a large bowl, whisk eggs until frothy and light. Mix in pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
- Whisk in evaporated milk until everything is thoroughly combined.
- Divide the filling evenly between two deep-dish unbaked pie shells, being careful not to overfill.
- Place pies on the preheated baking sheet in your smoker. Smoke for 50-75 minutes or until a knife inserted in the center comes out clean.
- Remove the pies from the smoker and cool completely on a wire rack. Cover and refrigerate for at least 2 hours or up to 24 hours before serving.
- Serve chilled, topped with whipped cream if desired.
- If you loved this recipe, please leave a 5-star rating and review below!
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Recipe Notes:
- This recipe makes two smoked pumpkin pies. If you want only one pie, halve the ingredients. Or, better yet, make two pies and freeze one after it is cooked for a quick dessert another day!
- Use mild wood pellets like apple, cherry, or pecan so the smoke flavor is not overpowering.
- The pie may look slightly jiggly when done - it will set as it cools.
- Check the pie at 50 minutes, but don't open the smoker too often.
- Fresh pumpkin puree works great, but make sure to drain excess liquid.
- Cover and refrigerate the smoked pies for 3-4 days, or freeze for up to 2 months.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
Ramona says
What a unique twist to a pumpkin pie - I definitely must try this. Recipe saved.
Jeri says
It is super delicious and one of my family's favorites!
Jen Vinuya says
This is really the best pumpkin pie I've tried! So good! Thanks!
Jeri says
I'm so glad you liked it! It is one of our favorites! Happy Holidays!
Bernice says
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!
Amanda Dixon says
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.
Sunrita says
Wow that pie looks delicious. The aromatic spices would have surely done a magical lift of flavours.
nancy says
what an interesting idea to smoke the pumpkin