Smoked Pumpkin Pie Recipe

Warning. We’re entering the time of year where everything is all about pumpkin.

I understand the marketing angle, even though its been quite overused in my opinion. Pumpkins create an ambiance around fall for most of us. And fall brings with it the longing for warm drinks and yummy comfort food.

But I don’t want to be like everybody else. I want to explore new tastes and journey down new culinary avenues. One of the benefits of eating and preparing food is to try new things.

In other words, no pumpkin spiced latte for me please.

I’m also saying no to normal boring pumpkin pie this year. Maybe not forever. But I want to mix things up a little for the holidays.

We could call this twisted pumpkin pie. Or pumpkin pie with a twist. Either way you describe it to your friends, you’re gonna want to make an extra pie.

Because you’re guaranteed to run out as soon as you cut the first slice.

Smoked Pumpkin Pie

What you’ll need

• 2 cups smoked pumpkin
• Pie crust
• 2 large eggs
• 1 can sweetened condensed milk
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 2 tbs honey
• 1 tbs vanilla
• 1 tbs Jameson whiskey

It all starts with a freshly picked pumpkin from the garden. But you can use a store bought pumpkin too. I won’t hold it against you.

Wash the pumpkin and cut it in half. Don’t worry about the seeds and the goop just yet. They’ll come out easier after the pumpkin has been smoked.

Smoke your pumpkin face up for around 2 hours at 250 degrees. You can use any flavor wood you desire, but I like maple, hickory or apple the best with pumpkin.

You want the flesh to be soft and easy to penetrate with a fork. The top layer will darken and get a little tough in the process, but that’s okay. Once you get underneath, the cooked pumpkin should pull away easily from the rind.

Once the pumpkin is done, set aside to completely cool.

After the pumpkin cools, scoop out the seeds and the center goop. Set aside to roast or feed to the chickens.

One half of a medium sized pumpkin will generally give you close to 2 cups of pumpkin. Scoop out the soft flesh and put into a glass bowl. Save the other half for another pie.

Add all ingredients to the pumpkin and mix until completely incorporated. Set your oven to 425, then prep your pie crust in a 9 inch dish.

I used my crushed pecan pie crust recipe to add an additional autumn flair. This was amazing! But you can use whatever pie crust you desire.

Pour your pie batter into your pie crust. Then bake at 425 for 10 minutes. Reduce your temp to 350 and bake an additional 20 minutes, or until the pie is firm. Use a tooth pick to check the center. If it pulls away clean you’re ready to go, even it the center is still a little jiggly. It’ll firm up once the pie cools.

Let your pie sit on a cooling rack until completely cool. Then enjoy with fresh whipped cream!

Note: I used raw honey for a little sweetness instead of sugar. My family didn’t seem to notice. But if you want a little sweeter taste you can add in some brown sugar.