Smoked pumpkin pie is everyone's favorite holiday pie with a twist! All the creamy, sweet spiced pumpkin goodness you expect with a hint of smoky flavor that comes from using maple wood to smoke this holiday treat. It takes a little bit more time to make, but in the end it's completely worth it!
Every year when fall comes around I get so excited to cook up pumpkin! Of course, the beauty of canned food these days is that you can actually buy pumpkin puree year around which means you can make this delicious smoked dessert whenever the craving hits!
Pumpkin Pie in the Smoker
This was inspired by my other pumpkin pie recipe on this site, and pairs well with this spiked Dalgona coffee to end the meal perfectly!
If you enjoy cooking unique foods in the smoker, you might want to try this smoked cream cheese recipe or smoked sweet potatoes.
Ingredients
Don't be too scared off by a long list of ingredients when making smoked pumpkin pie. Most of the items you will need are easy to find and you may already many of them on hand.
Flaky Pastry Shell
- unbleached all-purpose flour
- salt
- granulated sugar
- unsalted butter
- ice water
Pumpkin Filling
- pumpkin puree, canned or fresh
- dark brown sugar
- ground ginger
- fresh grated nutmeg
- ground cinnamon
- ground cloves
- salt
- heavy cream
- milk
- eggs
Brandied Whipped Cream
- heavy cream
- confectioners' sugar
See recipe card further down on the page for the exact quantities of each ingredient.
Instructions
Don't be overwhelmed at the number of steps in this recipe. I will take you through each step one at a time so you get great results when you go to make it on your own. Check the recipe card a bit further down to see photos of how to make smoked pumpkin pie.
Step 1: Mix the Pie Crust
To make the pie crust, begin by adding the flour, salt, and sugar to a food processor fitted with a steel blade. Add the pats of butter evenly over the top of the dry ingredients.
Process the mixture for 7-12 seconds or until mixture resembles cornmeal. When it's ready, transfer the mixture into a medium-sized bowl.
Drizzle the flour mixture with 3 tablespoons of water and use the blade side of a rubber spatula to cut mixture into little balls.
Once you see little balls, press down on the mixture with the broad side of a spatula so balls stick together in large clumps.
If the dough is dry and resists sticking together, sprinkle remaining water over dry, crumbly patches and press a few more times.
Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes.
Step 2: Roll Out the Dough
Clean a 2-foot square work area and sprinkle lightly with flour. Remove dough from wrapping and place disk in center; sprinkle the top with flour.
Use a rolling pin to roll the dough in all directions, from center to edges, rotating a quarter turn and sprinkling more flour on top and underneath as necessary after each stroke.
When the disk reaches 9 inches in diameter, flip it over and continue to roll in all directions, until it is 13 to 14 inches in diameter and just under ⅛ inch thick.
Fold the dough circle in half and then in half again to form a triangle. Place the corner in the center of a metal pie pan measuring 9- to 9 ½-inches across top.
Gently unfold dough to cover pan completely, with excess dough draped over edge of the pie pan. With one hand, pick up edges of dough and use the index finger of other hand to press dough into the pie plate bottom.
Use your fingertips to gently press dough against pan walls. Trim dough overhanging the pan to an even ½ inch all around.
Tuck the excess dough under itself so the folded edge is flush with the edge of the pie plate. Press the double layer of dough with your fingers to seal.
Once it's sealed press the dough at a 90-degree angle, press thumb and index finger about ½-inch apart to flute the edges. Repeat procedure all the way around.
Step 3: Chill and Parbake the Pie Crust
When the pie crust is shaped in the pan, refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell.
Flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. Prick the foil bottom and sides in about a dozen places with a fork.
Chill shell for another 30 minutes (preferably an hour or more), to allow dough to relax.
When you're ready to bake, adjust oven rack to lowest position and heat oven to 400 degrees.
Bake the pie crust for 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs.
Remove foil and bake the pie shell for 8 to 10 minutes longer, or until interior just begins to color.
Step : Make the Filling
While the pie crust is baking, start making the filling.
Place the pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt inside the bowl of a food processor fitted with steel blade and blend for 1 minute.
When mixed, transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a slightly boiling simmer over medium-high heat.
Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
Place the eggs into the food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube into the food proecssor.
Stop the food processor and use a rubber spatula to scrape in remaining pumpkin. Process 30 seconds longer.
Step 4: Smoke the Pumpkin Pie
Immediately pour the warm filling into hot pie shell.
Use maple wood and smoke the pie at 250° F for about 90 minutes, checking every 20-30 minutes.
Hint: Use a metal pan to cook in the smoker to avoid any breakage due to the long cook time or any damage to the appearance from the smoke. I like to use this metal pie pan to cook pie in the smoker though you can also use a single use aluminum pie plate.
Substitutions
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this smoked pumpkin pie recipe.
- Brown sugar - The easiest way to swap out the brown sugar is with the same amount of regular white sugar instead. The pie might come out a little lighter in color but with similar results in the texture. Another option is to mix together 1 cup of white sugar with 1 tablespoon of molasses which is a closer substitute to brown sugar.
- Pie crust - Skip the homemade pie crust and buy pre-made dough, a ready made pie shell or even make your smoked pumpkin pie with a graham cracker crust.
- Pumpkin - You can also swap out the pumpkin with another variety of winter squash such as butternut squash or delicata squash though these may produce a less sweet pie than the pumpkin.
Variations
Want to personalize this pumpkin pie in the smoker recipe? Here are some of my tried and true tips for changing up this recipe.
- Nutty - Sprinkle chopped walnuts or pecans over the top of the smoked pumpkin pie.
- Chocolate - Melt about ¼ - ⅓ cup of dark or semisweet chocolate and then swirl into the pumpkin pie after it's in the baking dish and before you place it in the oven.
- Orange - Stir in some orange zest to the pumpkin mixture prior to cooking for a touch of orange pumpkin flavor.
If you love pie recipes like this, you may also enjoy this Butterscotch Cinnamon Pie.
Equipment
For the easiest and quickest way to prepare this recipe you will need a food processor along with some basic kitchen equipment.
- Food processor
- Smoker
- Rubber spatula
- 9 ½ inch pie dish for smoker
- Electric mixer for whipped cream
- Mixing bowl
- Measuring cups and spoons
- Aluminum foil
Storage
After baking and fully cooling down, store your pumpkin in the refrigerator for up to 5 days or the freezer for up to one month.
Take it out and allow it to come up to room temperature or heat in the oven before serving.
It's recommended to make the whipped cream as close to serving time as possible and no more than 24 hours ahead of time.
Tips
Here are a few tips I've learned along the way that will help you have better results when making smoked pumpkin pie.
- For a flaky pie crust, be sure the butter is well-chilled and firm.
- Making the whipped cream with a cold bowl and super cold cream helps whip up more quickly into a thick and creamy consistency.
- Use maple wood in the smoker for a sweeter flavor that works better with smoking desserts than a savory wood.
- To roll the dough after chilling, let the dough stand until it gives slightly when pressed, 5 to 10 minutes especially if it's been chilled for over an hour.
- Make your smoked pumpkin pie with pumpkin puree and not pumpkin pie filling which already has spices and sugar added.
More Pumpkin Recipes
Do you like cooking with pumpkin as much as me? Here some recipes you may also like to try
FAQ
Do you have questions about making pumpkin pie in the smoker? Here are some of the most commonly asked questions I get about this smoked pumpkin pie recipe.
If you do not have a food processor, there are a couple other ways to approach pureeing and preparing the pumpkin.
First, you can use a food mill to puree the pumpkin or use the back of a wooden spoon to push the pumpkin through a fine sieve. Then mix the pumpkin with the spices in a saucepan and continue making the recipe as instructed.
Alternatively, you can cook the pumpkin, sugar, and spices together and then whir the mixture in a blender, adding enough of the cream called for in the recipe to permit the pumpkin to flow easily over the blades. Then combine with the eggs as instructed in the recipe using the blender instead of the food processor.
You have two options for making the pie ahead of time. You can make just the dough and store it in the refrigerator for 2 days or, if sealed airtight in a plastic bag, frozen for up to 6 months.
If you make the entire pie in advance, it can be stored in the refrigerator or freezer and then served chilled, warm it up or at room temperature.
Smoked Pumpkin Pie
Ready to get cooking? Remember that you can print this recipe if you would like.
Smoked Pumpkin Pie
Equipment
- smoker
- 9 ½ inch pie dish for smoker
- Electric mixer for whipped cream
Ingredients
Pie Crust
- 1 ¼ cups unbleached all-purpose flour
- ½ teaspoon table salt
- ½ teaspoon granulated sugar
- 10 tablespoons unsalted butter 1 ¼ sticks, chilled and cut into ¼-inch pats
- 3 - 3 ½ tablespoons ice water
Pumpkin Filling
- 2 cups plain pumpkin puree 16 ounces, canned or fresh
- 1 cup dark brown sugar packed
- 2 teaspoons ginger ground
- 1 teaspoon nutmeg fresh grated
- 2 teaspoons cinnamon ground
- ¼ teaspoon cloves ground
- ½ teaspoon salt
- ⅔ cup heavy cream
- ⅔ cup milk
- 4 large eggs
Brandied Whipped Cream
- 1 ⅓ cups heavy cream cold
- 3 tablespoons confectioners' sugar
Instructions
Mix the Pie Crust
- To make the pie crust, begin by mixing flour, salt, and sugar in a food processor fitted with steel blade. Add the pats of butter evenly over the top of the dry ingredients.
- Process the mixture for 7-12 seconds or until mixture resembles cornmeal. When it's ready transfer the mixture into a medium-sized bowl.
- Drizzle the flour mixture with 3 tablespoons of water and use the blade side of a rubber spatula to cut mixture into little balls.
- Once you see little balls, press down on mixture with broad side of spatula so balls stick together in large clumps.
- If dough is dry and resists sticking together, sprinkle remaining water over dry, crumbly patches and press a few more times.
- Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes.
Roll Out the Dough
- Clean a 2-foot square work area and sprinkle lightly with flour. Remove dough from wrapping and place disk in center; sprinkle the top with flour.
- Use a rolling pin to roll the dough in all directions, from center to edges, rotating a quarter turn and sprinkling more flour on top and underneath as necessary after each stroke.
- When the disk reaches 9 inches in diameter, flip it over and continue to roll in all directions, until it is 13 to 14 inches in diameter and just under ⅛ inch thick.
- Fold the dough circle in half and then in half again to form a triangle. Place the corner in the center of a Pyrex pie plate measuring 9- to 9 ½-inches across top.
- Gently unfold dough to cover pan completely, with excess dough draped over edge of the pie pan. With one hand, pick up edges of dough and use the index finger of other hand to press dough into the pie plate bottom.
- Use your fingertips to gently press dough against pan walls. Trim dough overhanging the pan to an even ½ inch all around.
- Tuck the excess dough under itself so the folded edge is flush with the edge of the pie plate. Press the double layer of dough with your fingers to seal.
- Once it's sealed press the dough at a 90-degree angle, press thumb and index finger about ½-inch apart to flute the edges. Repeat procedure all the way around.
Chill and Parbake the Pie Crust
- When the pie crust is shaped in the pan, refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell.
- Flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. Prick the foil bottom and sides in about a dozen places with a fork.
- Chill shell for another 30 minutes (preferably an hour or more), to allow dough to relax.
- When you're ready to bake, adjust oven rack to lowest position and heat oven to 400 degrees.
- Bake the pie crust for 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs.
- Remove foil and bake the pie shell for 8 to 10 minutes longer, or until interior just begins to color.
Make the Filling
- While the pie crust is baking gather the ingredients and start making the filling.
- Place the pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt inside the bowl of a food processor fitted with steel blade and blend for 1 minute.
- When mixed, transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a slightly boiling simmer over medium-high heat.
- Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
- Place the eggs into the food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube into the food proecssor.
- Stop the food processor and use a rubber spatula to scrape in remaining pumpkin. Process 30 seconds longer.
Smoke the Pumpkin Pie
- Immediately pour the warm filling into hot pie shell.
- Place the pie into a smoker that's using maple wood, a sweeter type of wood that's great for smoking desserts.
- Smoke the pie at 250° F for about 90 minutes, checking every 20-30 minutes.
- When ready, remove from the oven and allow the pie to cool on the counter. Serve warm or chill to serve later on.
- Mix together the heavy cream and confectioner's sugar until stiff peaks form.
- Serve up smoked pumpkin pie with the whipped cream.
- Enjoy!
- Every bite!
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