I can all but guarantee that you’ve never made a pie in the smoker before. That is, until now. This Smoked Pumpkin Pie with Eggnog Whipped Cream is a classic autumn pie recipe with tons of extra flavor from baking it in the smoker. The sweet eggnog cream balances out the rustic, smoky flavor of the pie. So, if you’re one of those people that thinks eggnog is too sweet, this dish is perfect for you. You’re able to enjoy a small dose of eggnog paired with the subtly smoky pie without it being overwhelmingly sweet.
The grocery list.
Smoked Pumpkin Pie:
- Store-bought pie crust – Pie crust is one of those things where sometimes the store-bought version is good enough to use. Of course, you can always make your own, but for convenience’s sake a store-bought crust works just fine!
- Canned pumpkin – There are many substitution options for canned pumpkin, including canned sweet potato or butternut squash, or fresh roasted, puréed pumpkin.
- Eggs – Eggs give your pie filling structure.
- Brown sugar – Brown sugar adds the caramel flavor that pumpkin pie has.
- Cornstarch – Cornstarch is what allows the pie filling to thicken as it bakes.
- Salt – A little salt brings out the other flavors in this pie.
- Cinnamon – Make sure to stock up on cinnamon for this fall season!
- Nutmeg – The nutmeg in the pie will stand out when paired with the eggnog whipped cream.
- Ground clove – Cloves are the embodiment of fall flavors. The rest of your pumpkin pie spices really just boost the powerful essence of the ground cloves.
- Eggnog – Am I the only one that could drink a whole pitcher of eggnog??
- Egg wash: 1 Egg + 1 tablespoon eggnog – Adding eggnog to the egg wash adds the tiniest bit of sweetness to the pie crust you brush it over.
- Sugar in the raw – Turbinado sugar is similar to brown sugar but has large crystals.
Eggnog Whipped Cream:
- Heavy cream – Don’t overmix your whipped cream. Test for stiff peaks!
- Eggnog – Almost like a dessert on its own, some think eggnog is too sweet. If you have a sweet tooth like me, bottoms up!
- Powdered sugar – Whipped cream is meant to be light. Powdered sugar is what gives it its texture.
- Nutmeg – I always add nutmeg to my eggnog, even though it already has some in it. I just love the nutty flavor, so tasty!
- Cinnamon – More cinnamon! It is fall, after all!
Homemade Pie Crust.
It may be easier for you to purchase a pie crust. However, I highly recommend making your own. It completely elevates your pie and really isn’t too difficult.
This pie crust recipe is the best you will ever find, trust me. It makes enough crust for a bottom and top crust (for something like an apple pie). Obviously, this recipe doesn’t have a top crust so use the extra pie crust to cut out pie crust decorations to top your pie with. What I like to do with extra pie crust is to roll it out and sprinkle with cinnamon and sugar and bake to make little cinnamon roll pie crust cookies.
Pie crust ingredients.
- 4 cups flour
- 1 7/8 cups shortening/unsalted butter
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- 1 egg
- 1/2 cup cold water
Shortening will make your pie crust very tender, so keep that in mind. If you use butter, make sure it’s unsalted and chilled.
Mix together the flour, shortening/butter and sugar in a large bowl using a pastry blender. In a separate bowl, beat the egg and vinegar with the cold water using a handheld electric mixer. Add that to the flour mixture and mix until just moistened.
Using a rubber spatula, transfer the unformed dough into plastic wrap or a cellophane bag and chill for 30 to 60 minutes. I prefer to chill it overnight.
Once the dough is chilled, work quickly and roll it out on a lightly floured surface. A pastry scraper may be helpful in transferring the dough onto a pie plate once it’s rolled out. Bake the crust at 425°F (using pie weights) for 15 minutes. Then remove the pie weights and add your filling and prepare the pie according to the instructions.
Refrigerate this pie crust dough for up to three days.
Why a smoker?
A smoker is an outdoor appliance that is normally used for cooking meat. It cooks meat using the smoke from a fuel source. This is done at low temperatures for long periods of time. The food that is cooked in a smoker absorbs the smoke and as a result tastes smoky. While smokers are normally reserved for cooking meat, what’s stopping me from using mine to bake this Smoked Pumpkin Pie?
Looking for more Traeger dessert recipes?
Here are a few to try:
Grilled Peach, Granola, Vanilla Ice Cream & EVOO
Lastly, if you make this Smoked Pumpkin Pie with Eggnog Whipped Cream recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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Ingredients
- 2 sheets store-bought pie crust, divided
- 1 (15oz) can pumpkin
- 3 large eggs
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ground clove
- 1 1/4 cup eggnog
- Egg wash: 1 Egg + 1 tablespoon eggnog
- 1 tablespoon sugar in the raw
Eggnog Whipped Cream:
- 1 cup heavy cream
- 1/2 cup eggnog
- 2 tablespoons powdered sugar
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Instructions
- Preheat the Traeger Grill to 325°F
- Line a pie plate with 1 sheet of the pie crust, trim the excess dough and crimp the edges as needed. Line the pie crust with payment paper and use dry beans, dry rice or pie weights to fill the pie. Bake the crust for 15 minutes.
- If you’re using the second pie crust as toppings, prepare while the base is par-baking. Use cookie cutters or free-hand cut a handful of leaves. Lay them on a parchment lined baking sheet, brush with the egg wash (1 egg + 1 tablespoon eggnog) and sprinkle with raw sugar. Place on the smoker and cook for 10-12 minutes until golden brown.
- While the pie crusts are on the smoker prepare the filling. In the bowl of a stand mixer combine the pumpkin, eggs, brown sugar, cornstarch, salt cinnamon, nutmeg, clove and eggnog. Beat for 30-60 seconds.
- Remove the pie crusts from the smoker. Discard the pie weights and parchment and increase the smoker temperature to 375°F. Pour the filling into the base pie crust, transfer to the smoker and bake for 50-60 minutes until the pie is set.
- Remove the pie from the smoker, place on a wire rack and cool completely, about 3 hours. Top with pie crust leaves.
- When ready to serve, make the whipped cream. Place all the ingredients in a stand mixer and beat on medium-high speed for about 3-4 minutes until medium peaks.
- Serve the sliced pie with a dollop of eggnog whipped cream.
- Cover leftovers with plastic wrap tightly and store in the refrigerator.