Smoke Roasted Pumpkin Pie

Smoke Roasted Pumpkin Pie Recipe

Ingredients

For the Pie Dough:

• 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

For the Pumpkin Pie Filling:

• 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

Instructions

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.