Grilled Pumpkin Pie Recipe

5 from 1 vote

Grilled Pumpkin Pie Recipe

Grilled pumpkin pie with traditional spice flavor and topped with candied pecans. An incredible dessert for your holiday spread.

Prep Time15

Cook Time1

Resting Time2

Total Time3 15

Course: Dessert

Cuisine: American, holiday

Servings: people

Author: Mary Cressler

Cost: $12.00

Equipment

9-inch pie pan

Ingredients

For The Pumpkin Pie

2 large eggs
¾ cup dark brown sugar
1 15-ounce can pumpkin puree, we use organic
1 ¼ cup heavy whipping cream
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon kosher salt
¼ teaspoon ground cloves
1 9-inch pie crust (homemade or store-bought)

Candied Pecans

2 tablespoon unsalted butter
2 tablespoon dark brown sugar
1 cup pecans

Optional

1 cup smoked whipped cream

Instructions

Grilled Pumpkin Pie

Preheat Grill: Prepare grill for indirect cooking targeting 425 degrees Fahrenheit to start.
Prepare Pie Filling: In a large bowl, whisk eggs and brown sugar until it forms a paste. Add pumpkin puree, heavy cream, and vanilla extract. Continue to stir to combine. Add remaining spices and stir. Expect the pie filling to be very liquidy. Pour the filling into the pre made pie crust. Be sure not to overflow over the edge of crust.
Gently lift and drop the pie so the air bubbles come out of the filling. Be careful not to crack the crust while doing this.
Grill Pie over Indirect Heat: Place on the grill for 15 minutes over indirect heat, then immediately lower the temperature to 350 degrees Fahrenheit (trying to keep the temperature of the grill between 350-375).
Cook an additional 35-45 minutes (or until the center is firm). Place a toothpick into the center to be sure that no filling is stuck to the side or the temperature is 175 degrees in the center using a digital thermometer. Total cooking time should be around 60 minutes.
Rest: Gently remove from the grill and place the pie onto a pie rack and let sit for two hours. This will set the pie and slowly bring it down in temperature. Store in the refrigerator if eating the next day.
Serve: Serve with smoked whipped cream and a few candied pecans.

Candied Pecans

In a small sauté pan over medium heat melt butter and sugar. Add the pecans and stir consistently. If you smell burning, turn down the heat in small increments.
Continue to stir the pecans until they are coated and soft, but not burned. About 8 - 10 minutes they should be done. Remove, let cook, and serve with the pumpkin pie.

Notes

For Gluten Free: just replace the crust with a pre-made gluten free crust (or your own homemade gluten free crust). We use this exact method for gluten free (and regular doughs) and the results are the same (and the gluten free kids are happy as a whistle!).

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