We first developed this smoked pumpkin pie recipe in 2013 by smoking pumpkins and using the pureed flesh for these amazingly delicious pies. It was a huge hit! Smoking the pumpkins adds a new level of amazing flavor! Top this smoked pumpkin pie with sweetened whipped cream and a little caramel sauce for the perfect dessert!

Smoked Pumpkin Pie – Ingredients:

Pureed smoked pumpkin
Sweetened condensed milk
Eggs
Bourbon: substitute with 2 teaspoons bourbon vanilla or 2 teaspoons vanilla extract
Cinnamon
Powdered nutmeg
Allspice
Powdered ginger
Powdered cloves
Pie crust: use a ready to bake 9″ pie crust
Whipped cream
Caramel sauce: I recommend salted caramel, but plain caramel sauce tastes amazing too!

How to Make Smoked Pumpkin Pie:

Please note that you will need to smoke the pumpkins the day before. You can smoke them the day of, but letting the smoked pumpkin flesh rest overnight in the fridge, helps balance out its flavor.

Preheat your oven for 425 degrees F.
Whisk together smoked pumpkin puree with eggs, condensed milk, bourbon, and spices.
Place the pie shell onto a baking tray.
Carefully pour the pumpkin filling into the pie shell.
Place the baking tray with the filled pie into the oven.
Bake at 425 degrees for 8 minutes.
Reduce the oven temperature to 350 degrees F., and cook for an additional 40-45 minutes, or until the filling has set up.
To check for doneness, insert a toothpick (or knife) into the center of the smoked pumpkin pie. If it comes out clean, it is done.
Remove pie from the oven and cool for 1 hour.
To serve: top each slice with whipped cream and a little warmed caramel sauce. Omit the caramel sauce if preferred and substitute it with your preferred topping.

Storing Leftovers and Rewarming:

Store your leftover smoked pumpkin pie in an airtight container in the refrigerator for 3-4 days. It tastes great cold, but you can rewarm it in the microwave for 20-30 seconds and serve.
If you’ve doubled the recipe and made more than one pie, cover the second pie with plastic wrap and store it in the refrigerator. If planning to serve the entire pie the following day, rewarm it in the oven at 350 degrees F for 10-12 minutes. Remove it from the oven, slice, and serve.

Like this smoked pumpkin pie recipe? Try some of our other favorites!

Smoked Pumpkin Pie

Our smoked pumpkin pie has a hint of smoky flavor that enhances but does not overpower the flavors you love about pumpkin pie. Start with smoked pumpkins and then make the best pumpkin pie you have ever had.

4.67 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pie, smoked vegetable

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings:

Calories: 240kcal

Author: Derrick Riches and Sabrina Baksh

Ingredients

2 cups pureed smoked pumpkin
1 can of sweetened condensed milk 14 ounces
2 eggs
1 tablespoon bourbon
1 teaspoon cinnamon
1/2 teaspoon powdered nutmeg
1/2 teaspoon allspice
1/4 teaspoon powdered ginger
1/4 teaspoon cloves
1 9-inch pie crust uncooked
Whipped cream sweetened or unsweetened
Caramel sauce plain or salted

Instructions

Preheat oven for 425 degrees F.
Whisk together smoked pumpkin puree with eggs, condensed milk, bourbon, and spices. Place the pie shell onto a baking tray. Pour pumpkin filling into pie shell.
Bake at 425 degrees for 8 minutes. Reduce oven temperature to 350 degrees F., and cook for an additional 40-45 minutes, or until the filling has set up and an inserted knife (or toothpick comes out clean.
Remove pie from oven and let it cool for 1 hour before serving. To serve, top each slice with whipped cream and a little caramel sauce. You can omit the caramel sauce all together substitute with a preferred topping.