Smoked Pumpkin Pie

5 from 50 votes

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!

Prep Time10

Cook Time1 15

Total Time1 25

Course: All Recipes, Dessert

Cuisine: American

Servings: servings

Calories: 380kcal

Author: Jeri Walker

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.
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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