Smoked pumpkin is delicious and can be used in a variety of dishes. Try this smoked pumpkin in soups, pasta and pizza sauce, and of course, pumpkin pie. The best part is these pumpkins can be smoked on virtually any type of charcoal grill, pellet or traditional smoker. Just play around with it and have fun.
The Best Smoked Pumpkin
- 2-3 small cooking pumpkins
- Cut each pumpkin in half. Refer to the recipe photo as a guide. Leave the innards intact. Once cooked, it will be easier to take out.
- Prepare your cooking equipment of a 1-hour smoke at a temperature around 250 If using a charcoal grill, then prepare it for indirect grilling, by placing the coal on one side. Make sure to adjust the vents so that you can maintain the desired temperature.
- Set pumpkin halves on the smoker or grill away from the fire. Add wood chunks to generate the type of smoke you desire. Smoke pumpkins for 1 to 1 1/2 hours. No more. If the flesh is not tender enough, move to your oven and cook for an additional 20-30 minutes at 350 degrees F.
- Once pumpkin flesh is soft, remove from heat and place onto a large tray. Let pumpkins cool for 30 minutes before handling. Scoop out flesh and use. The pumpkin will have a smoky smell, so keep that in mind. Use right away or store in an airtight container in the refrigerator for 5 days after preparation.