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. Personally, I prefer a good charcoal roasted pumpkin. The flavor is fantastic. Either way, play around with it and have fun.
- 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 coals on one side. 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 prefer. 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. Cool for 30 minutes before handling. Remove seeds and discard. Scoop out flesh and use as needed. 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 up to 5 days.