Smoked Pumpkin Pie | Kingsford Maple Pellets | ThanksGrilling recteq Series

Ingredients
3–4 pounds pumpkin
1 cup evaporated milk
½ cup maple syrup
¾ cup sugar
½ tablespoon pumpkin pie spice
¼ teaspoon salt
2 eggs
pastry dough for 9" pie crust
Whipped Cream
1 cup heavy whipping cream
2 tablespoons maple syrup
2 tablespoons bourbon
½ teaspoon vanilla extract

Instructions
Quarter pumpkin and remove seeds and pulp.

Pre-heat recteq grill to 225°F and smoke pumpkin for around 2 hours, or until fork tender.

Allow smoked pumpkin to cool enough to handle and separate the “meat” from the “skin.”

Puree pumpkin until smooth, targeting a texture reminiscent of canned pumpkin; if pumpkin moisture content is low, add evaporated milk during puree as necessary.

In a large bowl, combine all pie filling ingredients and beat until smooth.

Line a 9” pie plate with pastry, trim and flute edges, and pour filling into crust.

Cook pie at 350°F for 60–70 minutes until the custard is set.
Cover edges with foil during last 15 minutes or so to prevent over-browning, if necessary.

Cool on a wire rack for 1 hour.

Refrigerate overnight or until fully set.

Whipped Cream
In a small, chilled bowl, beat the cream, syrup, bourbon, and vanilla until stiff peaks form. Dollop or pipe onto pie.

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