posted October 04, 2019
Pumpkin Pie on the Grill
Today we’re talking all about making Pumpkin Pie on the Grill. And we’re going 100% homemade, baby. This pumpkin pie is made with fresh pumpkin that we’re grilling ourselves. Is this the best pumpkin pie around? Quite possibly. But you’ll have to try it yourself to find out!
Homemade Pumpkin Pie from Fresh Pumpkin
That’s right, we’re making homemade pumpkin pie from fresh pumpkin. Did you know that the canned pumpkin might not even be pumpkin at all? Most of them are made with squash, so you’re not actually getting an authentic pumpkin flavor when you’re making up your pumpkin pie for Thanksgiving.
But today, we’re fixing that problem. This pie is make from pumpkin that you roast yourself, so you can guarantee that you’re cooking with 100% pumpkin puree. And believe me when I say you can taste the difference (and this will honestly be one of the best pumpkin pies you’ll ever have).
Pumpkin Pie Ingredients
It’s time to head to the store to make this amazing pumpkin pie. Here’s what you’ll need to pick up:
- Pie Pumpkin (different than a carving pumpkin or decorating pumpkin, you’ll find pie or sugar pumpkins in the produce section)
- Pie Crust (You can buy this pre-made or make your own)
- Sweetened Condensed Milk
- Pumpkin Pie Spice
For the maple cinnamon whipped cream you need the following:
- Heavy Whipping Cream
- Maple Syrup
Pumpkin Pie Filling
This pumpkin pie filling is unlike any other you’ve had. Why? Because it’s primary ingredient is 100% pumpkin! Follow the instructions in my post for How to Roast Pumpkin on the Grill to learn how you can cook your own pumpkin on your patio. It’s a seriously simple process that takes about an hour. Best part is, you can do a bunch at once and have homemade pumpkin puree for all sorts of pumpkin treats!
Once you grill up your pumpkin, scoop out the meat and blend it well in a blender jar or food processor. That’s it! Now you’re ready to add your pureed pumpkin to eggs, sweetened condensed milk, pumpkin pie spice, and salt, and your pumpkin pie filling is complete!
How to Make Pumpkin Pie on the Grill
I bake my pies on my Camp Chef pellet grill because it provides the perfect source of indirect heat at higher temperatures, but you can use a gas or charcoal grill to create indirect heat that works great for baking. Once you start baking on your grills, you’ll start considering them before your oven in most baking applications. The flavor of baking on a grill can’t be beat!
Here’s how I bake pumpkin pie on a grill:
- Turn on your burners or arrange your coals around the edges of the grill.
- Keep any the flames or direct heat sources away from the center of your grill grates.
- Invert a metal baking sheet or dish on top of your grates and use that as the platform for placing your pies.
- Keep a close eye on the edges of your pies. Rotate your pies as needed to cook evenly.
- Maintain temperatures on a gas grill by reducing the heat as needed. On a charcoal grill, utilize the top and bottom vents to change the temperature.
Pro Tip: Just like you would use a thermometer to track the internal temperature of any meats you’re baking on the grill, you can also track the IT of this pie! A custard sets at 175 degrees, so use your probe thermometer (I use this Thermapen MK4) to check the doneness of your pies. No more jiggling to see if it is set correctly. By using a thermometer, you know it will turn out perfectly done!
Want More Pumpkin Recipes?
Sweet or savory, I’ve got your pumpkin cravings covered!
Pumpkin Pie on the Grill Recipe
Pumpkin Pie on the Grill
- 2 prepared pie crusts (unbaked)
- 4 cups pumpkin puree
- 4 large eggs
- 2 14 oz cans sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- 1 teaspoon Kosher salt
Maple Cinnamon Whipped Cream
- 2 cups heavy whipping cream
- 2 1/2 Tablespoons maple syrup
- 2 teaspoons cinnamon
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- Preheat your grill or oven to 425 degrees F for indirect cooking. I bake my pies on my pellet grill because it provides the perfect source of indirect heat at higher temperatures, but you can use a gas or charcoal grill and create indirect heat by turning on the burners or arranging the coals around the edges of the grill and keeping the flames away from the center of your grill grates. Invert a metal baking sheet or dish on top of your grates and use that as the platform for placing your pies.
- In a large bowl, combine the pumpkin puree, eggs, sweetened condensed milk, salt, and pumpkin pie spice. Whisk until fully combined.
- Pour half of the filling mixture into each prepared pie shell, making sure the filling is about 1/4 inch away from the top edge of the pie crust.
- Place the pies in the center of your grill or oven and close the lid/door. Bake for 15 minutes.
- Reduce the heat to 350 degrees F and bake for an additional 35-40 minutes, or until the internal temperature of your pie reads 175 degrees F. That is the perfect temperature for a creamy and smooth custard based pie like this one.
- Remove the pies from the grill and allow to cool fully.
- While the pies are cooling, make the maple cinnamon whipped cream. In a large glass bowl, whisk the whipping cream until stiff peaks form. Gently stir in the maple syrup, cinnamon, vanilla, and salt. Keep refrigerated until ready to serve.
- When you're ready to eat, cut the pie into 8 slices and serve with a dollop of the maple cinnamon whipped cream.
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