posted October 04, 2019
Pumpkin Pie on the Grill
Pumpkin pie just like grandma used to make… only better. That’s because this recipe for pumpkin pie is made with real pumpkin. Plus, I’ve included my recipe for maple cinnamon whipped cream that takes any pumpkin pie over the top.
Homemade Pumpkin Pie Filling
This pumpkin pie filling is unlike any other you’ve had. Why? Because canned pumpkin is typically squash, and the primary ingredient here is 100% pumpkin. Follow my recipe for how to roast pumpkin on the grill. It’s a 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. And now you’re ready to add your pumpkin spices and complete your pumpkin pie filling.
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. You can use a gas or charcoal grill to create indirect heat for baking. Once you start baking on your grills, you’ll want to use them over 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:
- Start your grill. Turn on your burners or arrange your coals around the edges of the grill.
- Use indirect heat. Keep any the flames or direct heat sources away from the center of your grill grates.
- Stabilize your pie. Invert a metal baking sheet or dish on top of your grates and use that as the platform for placing your pies.
- Rotate. Keep a close eye on the edges of your pies. Rotate your pies as needed to cook evenly.
- Maintain. Adjust 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.
What temperature is pumpkin pie finished?
You can use a thermometer to track the internal temperature of your pie, just like you would with meats. Custard sets at 175 degrees F, so use your probe thermometer (I use this Thermapen One) to check doneness. No more jiggling to see if it is set correctly. By using a thermometer, you know it will turn out perfectly done!
Do you have to refrigerate pumpkin pie?
Not only can you store it in the fridge, the USDA recommends it after your pie has been grilled and cooled. Because of the egg base, pies like pumpkin, pecan, and merengues should be store in the fridge to avoid bacteria like salmonella. A fresh homemade pie will keep 3-4 days in the fridge, but trust me, it won’t last that long.
Can you freeze pumpkin pie?
If for some reason you have pumpkin pie leftover and want to keep it for longer (or you just don’t want to rush on Thanksgiving) you can easily freeze it. Once your pie has cooled, simply wrap it up tight with 2-3 layers of plastic wrap and place in your freezer. It will keep for up to a month this way and you just need to let it thaw overnight in the fridge.
Pumpkin Pie on the Grill Recipe
If this pie isn’t enough to get your pumpkin spice fix, check out my recipes for pumpkin seeds, pumpkin cheesecake, and even pumpkin spice pulled pork. I’ve also got recipes for smoked apple pie and smoked pecan pie, as well as over 500 others available on the Hey Grill Hey App.
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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