Description
This Traeger Smoked Pumpkin Pie is a delicious twist on a traditional favorite. The gentle wood smoke infuses the creamy spiced filling, creating a pie with deep, warm flavors. Perfect for Thanksgiving, fall gatherings, or whenever you’re craving a comforting dessert!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs or 1 store-bought pie crust
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin purée
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup heavy cream or evaporated milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
Preheat the Traeger
- Set your Traeger to 325°F and let it preheat for 15 minutes with the lid closed.
- Use mild wood pellets like apple, maple, or pecan for the best flavor.
2. Make the Crust
- If using a graham cracker crust, mix crumbs, sugar, and melted butter.
- Press firmly into a 9-inch pie pan.
- Pre-bake in the Traeger for 10 minutes, then let cool.
(Skip this step if using a store-bought crust.)
3. Prepare the Pumpkin Filling
- In a large bowl, whisk together pumpkin purée, brown sugar, eggs, heavy cream, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
4. Assemble the Pie
- Pour the filling into the prepared crust, smoothing the top.
5. Smoke the Pie
- Place the pie directly on the Traeger grill grates.
- Smoke at 325°F for 50-60 minutes, or until the center is slightly set but still jiggles a bit.
6. Cool & Serve
- Let the pie cool for at least 2 hours before slicing.
- Serve with whipped cream and a sprinkle of cinnamon!
Notes
- For extra smokiness, pre-smoke the pumpkin purée in a shallow dish at 180°F for 30 minutes before making the filling.
- To prevent the crust from over-browning, cover the edges with foil if needed.
- Leftovers can be stored in the fridge for up to 4 days.