We created the best smoked pumpkin recipe nearly a decade ago. It has remained one of our favorite smoked items during the Fall months!
Smoked pumpkin is delicious and can be used in various dishes, including smoked pumpkin in soups, pasta sauce, smoked pumpkin butter, and of course, pumpkin pie. The best part is that these pumpkins can be smoked on any charcoal grill, pellet grill, or traditional smoker. I prefer a good charcoal roasted pumpkin, as it produces fantastic flavor. Either way, play around with it and have fun with it.
What you’ll need:
- 2-3 small cooking pumpkins
- A sharp knife
- Wood suggestion: alder or maple
How to make The Best Smoked Pumpkin:
- Cut each pumpkin in half. Refer to the recipe photo as a guide. Leave the seeds intact. It will be easier to take the seeds out once the pumpkins are cooked.
- Prepare your smoked for 250 degrees F. Plan on an hour cook time. If using a charcoal grill, prepare a two-zone cooking area for indirect cooking. Adjust the vents to 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 pumpkins from heat and place onto a large tray. Cool them for 30 minutes before handling. Remove seeds and set them aside. Scoop out flesh and use as needed. Use right away or store in an airtight container in the refrigerator for up to 5 days.
Tip: Save the pumpkin seeds for later. See the recipe below!
Smoky Pumpkin Seeds:
- Wash off the reserved smoked pumpkin seeds, and set them out to dry for 1-2 hours.
- Preheat your grill or smoker for 425 degrees F.
- Place the pumpkin seeds into a bowl and lightly drizzle with olive oil. Add your desired amount of BBQ rub onto the seeds. Depending on the number of seeds you’ve reserved, anywhere from 1-3 tablespoons of rub should suffice. I recommend using my Pitmaster BBQ Rib Rub or Honey BBQ Rub for this recipe.
- Spread out the seeds on a large parchment-lined metal baking sheet, and place them into your grill or smoker for 4-5 minutes, or until these start to brown around the edges. Keep a close eye on them.
- Remove from the grill and promptly transfer them to a bowl. Cool for 20 minutes, and dig in!
- Store pumpkin seeds in an airtight container in your cupboard for up to a week.
The Best Smoked Pumpkin
Smoking Pumpkins is easy and there is so much you can do with them. Try our quick and simple smoked pumpkins and you will be making pies, soups, and so much more. So smoke those pumpkins!
Print Pin RateServings: 8
Calories: 88kcal
Ingredients
- 2-3 small cooking pumpkins
Instructions
- 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 reserve (see pumpkin seed recipe located in the post).Scoop out flesh and use as needed. The pumpkin will smell smoky, so keep that in mind. Use right away or store in an airtight container in the refrigerator for up to 5 days.
Notes
Pumpkin photos by: Sabrina Baksh
Nutrition
Calories: 88kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 1156mg | Fiber: 2g | Sugar: 9g | Vitamin A: 28944IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 3mg
