Pumpkin pie is a holiday classic, and smoking it adds a rich, comforting layer of flavor that takes the dessert up a notch.
If you want to free up some kitchen space this season, consider using your smoker to make a few smoked pumpkin pies. They’re easy to prepare and let you contribute something special without standing over the stove.
Smoked pumpkin pie is simple to make and perfect for holiday crowds. While others handle the rest of the meal, you can quietly pop a pie into the smoker and add a memorable dessert to the table.
Table of Contents
Recipe Rundown
| Prep Time: | 10 minutes |
| Smoke Time: | 1 hour |
| Smoker Temperature: | 400° & 350° |
| Wood Pellets: | Pecan, Apple, or a mild blend |
| Servings: | 6–8 |
Smoked Pumpkin Pie
Making smoked pumpkin pie is straightforward and rewarding. You can use a store-bought crust or roll your own—if you want a scratch crust, follow your favorite pie dough method.
Ingredients
You only need a few ingredients to make a smoked pumpkin pie: pumpkin pie filling, sweetened condensed milk, sugar, vanilla, cinnamon, ginger, salt, eggs, and whipped cream for serving.
How To Make Smoked Pumpkin Pie
With the ingredients assembled, it takes about ten minutes to prepare the pie before cooking in the smoker.
1. Preheat your smoker or grill to 400°F.
2. Fit a pie crust into a 9″ pie dish and place the empty crust into the smoker for 10 minutes to set and start browning.
3. While the crust is in the smoker, whisk together the filling: pumpkin pie filling, sweetened condensed milk, sugar, vanilla, cinnamon, ginger, salt, and eggs until smooth.
4. Remove the par-baked crust, pour the filling into the shell, then reduce the smoker temperature to 350°F and return the pie to the smoker.
5. Smoke the pie for 50–60 minutes. The edges should be set while the center still has a slight jiggle. If the crust browns too quickly, tent it loosely with foil (see PRO TIPS). Check the pie around 40 minutes to monitor progress.
Watch Me Make Smoked Pumpkin Pie
When is pumpkin pie done?
To test doneness, gently shake the pie: the edges should be set while the center retains a slight wobble. You can also insert a butter knife about an inch from the center—if it comes out mostly clean, the pie is done. Remove the pie and let it cool completely before slicing.
Serve the pie with whipped cream, or a drizzle of caramel or chocolate if you like. The light smoke complements the warm spices beautifully.
How To Serve Pumpkin Pie
If you make the pie ahead, cool it to room temperature, cover, and refrigerate. You can serve pumpkin pie chilled or warm individual slices briefly in the microwave. Top with whipped cream just before serving for best texture.
Smoked desserts bring a cozy, seasonal twist to the holiday table. If you have other favorite smoked desserts or variations on pumpkin pie, try them and share what works for you.
PRO TIPS
- To tent with foil: fold a sheet of foil in half, cut a semi-circle from the center, then unfold and place it over the pie so the foil protects the crust without touching the filling.
- Avoid opening the smoker frequently. Resist the urge to check too often; one check around 40 minutes is sufficient for a 50–60 minute cook.
- If using a store-bought crust, roll it slightly to fit your dish and trim excess dough after pressing it into the pan for a neat edge.
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Smoked Pumpkin Pie
Equipment
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1 9 inch pie dish
Ingredients
- 1 pie crust
- 15 oz pumpkin pie filling
- 2 eggs
- 14 oz sweetened condensed milk
- ¼ cup sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp salt
- whipped cream for topping
Instructions
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Preheat your smoker to 400°F.
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Place the pie crust in a 9″ pie dish and smoke for 10 minutes to firm the crust.
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While the crust is smoking, mix the pumpkin filling with the sweetened condensed milk, sugar, vanilla, cinnamon, ginger, salt, and eggs.
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Remove the par-baked crust, pour in the filling, then reduce the smoker temperature to 350°F and return the pie to the smoker.
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Smoke for 50–60 minutes until the edges are set and the center still jiggles slightly. Tent with foil if the crust browns too quickly. Check around 40 minutes.
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Remove from the smoker and allow to cool completely. Slice and top with whipped cream when ready to serve.