Smoked Pumpkin Pie | BBQ Revolution

Hi! You have to try this incredibly delicious smoked pumpkin pie, created and prepared by my wife, Starr. It’s like nothing you’ve ever had…in a very good way.

Ingredients

Pie Crust

2 1/2 Cups all purpose flour
1 tsp salt
1 tbs sugar
2 sticks cold butter, cubed
1/4 cup iced water

Filling

1 29 oz can pumpkin puree
2 14 oz cans sweetened condensed milk
2/3 cup white sugar
1 tbs pumpkin pie spice
4 large eggs
1 tsp vanilla extract

Candied Pecans

1/2 cup pecans
1/2 cup white sugar
1 tsp molasses
1 tsp vanilla
1 tsp pumpkin pie spice
1/4 cup water

Directions

Pie Crust

Add flour, salt, and sugar to food processor. Pulse 5 seconds to mix.
Add butter, 1/3 at a time, pulsing until the mixture looks like sand.
Add water, a little at a time until the mixture comes together in a ball.
Empty food processor and make a large ball with the dough. Divide into two smaller balls, wrap in plastic wrap and refrigerate while you make the pie filling.

Pie Filling

Combine all ingredients in a large bowl.
Mix well with a whisk until the mixture is completely smooth.
Set aside

Candied Pecans

In a skillet, mix all ingredients except pecans. Allow sugar to melt.
Add pecans.
Mix until the sugar mixture coats the pecans. Simmer 3-4 minutes or until the pecans are well coated and the mixture is thick.
Pour mixture out on a sheet of parchment and allow to cool.

Building your Pie

Take pie crust out of the fridge. (Only take out the one that you’re working with. Leave the other in the fridge until you’re ready to roll it out)
On a completely floured surface, roll out pie crust to about 1/4 in thick. Be sure to have you pie pan next to your dough to ensure that it will cover the entire pan.
Place dough in pan (I find the easiest way to get the dough in the pan is to roll it up on your rolling pin and then roll it out on the pan.)
Repeat with the second dough
Pour pie mixture into your dough-lined pie pans

Cooking in the oven

Place pie in the oven at 425. Bake for 15 minutes then reduce heat to 350 and cook for an additional 45 minutes or until a toothpick poked in the center of the pie comes out clean.
*Pro tip-If your crust starts to get too brown, take your pie out of the oven and cover the crust – ONLY THE CRUST – with foil for the remainder of the bake.
Allow to cool and top with pecans.

Cooking in the smoker

Place pie in your GMG or whatever smoker you have at 425. Bake for 15 minutes and then reduce heat to 350 and cook for an additional 45-60 minutes or until a toothpick poked in the center of the pie comes out clean.
Allow to cool and top with pecans.

Watch step by step here: