- 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
- 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.