Heavenly delicious, this Smoke Roasted Pumpkin Pie is a unique and delightful recipe! Crafted with premium quality ingredients and slow-roasted in the pellet grill for a distinct and smoky flavor, this indulgent pie is perfect for your next special occasion - why not make it even more special?
WHAT YOU’LL LOVE
- Six-day cold cure: A brine of kosher salt, sugar, curing salt, crushed garlic, and homemade pickling spice, kept submerged and refrigerated, cures the brisket all the way through and gives it pastrami’s pink color and flavor.
- Homemade pickling spice: Coriander, peppercorns, and mustard seeds toasted and cracked, then mixed with chile flakes, allspice, cloves, ginger, mace, cinnamon, and bay, make a fresh, aromatic blend.
- Pepper and coriander crust: After rinsing and drying, a thin mustard binder holds a coat of coarsely ground toasted black pepper and coriander.
- Smoke, then wrap: Smoking at 250°F until the bark turns mahogany (about 155°F inside), then double-wrapping in foil at 300°F, takes it to a tender 195-210°F.
Smoke Roasted Pumpkin Pie
Tom Jackson
Rated 4.3 stars by 4 users
Category
Dessert
Cuisine
American
Servings
12
Prep Time
45 minutes
Cook Time
2 hours
Calories
716
Indulge in the warmth and delight of Smoke Roasted Pumpkin Pie! Our unique roasting process brings out the natural sweetness of pumpkin, creating a truly unique and delicious flavor. Enjoy the classic taste of pumpkin pie with a delightful twist!
Ingredients
- 18 oz (4 1/2 sticks) unsalted butter, cubed, frozen
- 28 oz pastry flour
- 4 1/2 oz sugar
-
1 1/2 tsp kosher salt
- 4 eggs
- 1 1/2 oz (3 tbsp) cold water
- 1 egg white, beaten
- 1 sugar/pie pumpkin
- 1 cup heavy cream
-
1/2 cup maple syrup
- 1/2 cup brown sugar
- 3 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
-
1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/2 tsp ground ginger
For the Pie Dough:
For the Pumpkin Pie Filling:
Directions
- To make the pie dough, combine the dry ingredients in a stand mixer, fitted with a paddle attachment. Add the butter. Mix on low until the butter is broken down into pea-sized pieces. Add the eggs, one at a time, waiting until each egg is incorporated before adding the next. After the eggs are incorporated, add the cold water. Mix just until the dough comes together. Turn out onto a floured work surface. Press into a one-inch thick rectangle, without working the dough much. Wrap in plastic. Place in the refrigerator for at least 30 minutes. Divide in half. Freeze half for later use. Roll out the other half to 12” diameter. Place in a greased pie dish. Place in the refrigerator to chill.
Preheat your Yoder Smokers YS640 pellet grill to 425°F.
- Halve the pumpkin. Scoop out the seeds and discard. Place the pumpkin halves cut side down on a parchment lined sheet pan. Roast until fork tender, about 1 hour. Turn the grill down to 375°F. Remove the skin. Place the flesh in a food processor. Process until smooth. Chill.
- Place a sheet of parchment paper over the pie dough, in the pie dish. Fill with dry beans to weigh down the dough. Bake at 375ºF until light gold in color, about 30 minutes. Remove from the grill. Turn the grill down to 325°F. Remove the parchment and beans. Immediately brush with bottom and sides with the beaten egg white. Set aside.
- Combine all pumpkin pie filling ingredients in a mixing bowl. Whisk to incorporate. Pour the filling into the blind baked pie shell. Bake at 325°F until the center jiggles, but is not liquid, and has reached an internal temperature of 175°F, about 90-120 minutes. Remove from the grill. Cool to room temperature, then chill in the refrigerator. Serve with whipped cream.
Recipe Note
Recipe FAQ
What is pastrami?
Pastrami is beef, traditionally brisket, that's brined with salt, sugar, curing salt, and spices, coated in a pepper and coriander crust, and smoked until tender.
Which curing salt should I use?
Use Prague Powder #1, also sold as Cure #1 or Insta Cure #1, which contains 6.25% sodium nitrite. It's a different product from Himalayan pink salt and from pure sodium nitrite, which is unsafe to handle in this form. Measure the cure carefully, ideally by weight, and keep it away from regular salt.
Why cure the brisket for six days?
The cure has to travel all the way to the center of the meat, and that takes time. Keep the brisket fully submerged under the plate and refrigerated at 40°F or below for the entire cure.
Why pour the hot brine over ice?
Boiling dissolves the salt and sugar, and the ice cools the brine quickly. Make sure the brine has cooled to 40°F or below before the brisket goes in.
Why rinse and dry the brisket after the cure?
Rinsing removes surface salt, and patting it dry gives the mustard and rub something to grip. If a slice of the finished pastrami tastes very salty, soak the cured brisket in cold water for 30-60 minutes next time.
Why toast the spices?
Toasting wakes up their oils and deepens their aroma. Toast the coriander, peppercorns, and mustard seeds only until fragrant, since they scorch quickly.
Why brush on mustard sauce before the rub?
It's a binder that holds the thick pepper and coriander crust on the surface. Its flavor mostly fades during the long smoke.
Why smoke to 155°F and then wrap?
The first stage builds smoke flavor and a dark bark. Wrapping at around 155°F and raising the heat to 300°F pushes the brisket through the stall and softens its connective tissue.
How do I know the pastrami is done?
It should feel tender when probed, at about 195-210°F. That's well above the 145°F USDA minimum for whole beef, so the higher target is for texture.
Why rest the pastrami for 30 minutes?
Resting lets the juices settle, so the meat slices cleanly and stays moist. Slice it thin and across the grain.
How do I adjust the brine for a bigger brisket?
Scale the recipe up so the brine fully covers the meat in your container, keeping the proportions of water, salt, sugar, and cure the same.
How should I store leftovers?
Refrigerate within 2 hours of cooking. It keeps for about 3-4 days, and it freezes well in portions. Reheat slices gently with steam so they stay moist.
How indoor-friendly is this recipe?
3 out of 5. The cure is done in the refrigerator, and a 250°F oven followed by a foil-wrapped finish at 300°F gives the same tenderness, though you'd lose the smoke and bark.
Recipe Highlights
Six-day wet cure: Seasons and cures the brisket through.
Homemade pickling spice: Gives a fresh, aromatic brine.
Pepper and coriander crust: Builds a bold, peppery bark.
Smoke, wrap, and finish: Delivers a tender, sliceable brisket.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.1 oz
- per serving
- Calories
- 716
- Carbs
- 77 grams
- Protein
- 12 grams
- Fat
- 40 grams
- Sodium
- 431 milligrams
