Take your holiday dessert game to the pit with this incredible Smoked Pumpkin Pie. By baking this classic dessert on your smoker or pellet grill using mild fruitwood or pecan, you infuse a subtle, velvety kiss of wood smoke into a rich, bourbon-spiced pumpkin custard.

Dairy and egg mixtures absorb smoke very quickly, so controlling your ambient heat and smoke density is crucial. The result is a perfectly set, silky pie with a deeply aromatic finish that will completely redefine your Thanksgiving table.

Essential Tools

9-inch Deep Dish Pie Pan Pellet Grill or Offset Smoker Digital Instant-Read Thermometer Mixing Bowls Whisk

Ingredients

Bourbon Graham Cracker Crust

• 1 1/2 cups Graham Cracker Crumbs • 6 tbsp Unsalted Butter, melted • 3 tbsp Dark Brown Sugar • 1/2 tsp Ground Cinnamon • 1/4 tsp Kosher Salt

Smoked Pumpkin Filling

• 1 can (15 oz) Pure Pumpkin Puree • 3/4 cup Dark Brown Sugar, packed • 2 tbsp Pure Maple Syrup • 2 tbsp Kentucky Bourbon • 3 large Eggs, room temperature • 1 cup Heavy Whipping Cream • 1/2 cup Whole Milk • 1 1/2 tsp Ground Cinnamon • 1/2 tsp Ground Ginger • 1/4 tsp Ground Nutmeg • 1/8 tsp Ground Cloves • 1/2 tsp Kosher Salt

Spiced Bourbon Cream (Topping)

• 1 cup Heavy Whipping Cream, cold • 3 tbsp Powdered Sugar • 1 tbsp Bourbon • 1 tsp Vanilla Extract

Directions

Prep Smoker & Bake Crust

Fire up your pit or pellet smoker to 325°F with clean pecan or apple wood smoke. In a bowl, combine graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt. Press firmly into a 9-inch pie dish. Place dish on grill for 10 minutes to set. Remove and cool slightly.

⏱ 10 mins 🔥 325°F 🌡 N/A

Mix Smoked Filling

In a large bowl, whisk together pumpkin puree, brown sugar, maple syrup, bourbon, and spices. Whisk in eggs one at a time. Slowly stir in heavy cream and whole milk until smooth. Pour custard mixture carefully into pre-baked crust.

⏱ 10 mins 🔥 300°F 🌡 N/A

Smoke the Pumpkin Pie

Lower smoker temp to 300°F. Place pie on center rack. Smoke until edges are set but center retains a gentle jiggle. Check probe temp in center for 170°F-175°F. Shield crust edges with foil if darkening too fast.

⏱ 55-60 mins 🔥 300°F 🌡 172°F

Cool & Chill

Remove pie from smoker and transfer to a wire cooling rack at room temp for 1 hour. Move to refrigerator for at least 4 hours (preferably overnight) to set fully before slicing. Whip cream, powdered sugar, bourbon, and vanilla to soft peaks; serve on slices.

⏱ 4 hours 🔥 N/A 🌡 70°F

Pit Notes

Wood Selection Matters

Avoid heavy woods like hickory or mesquite. Custard and dairy absorb smoke rapidly and will turn bitter under harsh smoke. Stick with pecan, apple, maple, or cherry for a gentle, sweet aroma.

Internal Temp for Perfect Custard

Rely on an instant-read probe rather than time. Pull the pie when center reaches 170°F to 175°F. The custard will finish setting as it cools without becoming rubbery or weeping liquid.

Preventing Cracks

Avoid high heat fluctuations. Maintaining a steady 300°F ambient grill temp ensures gentle heat transfer. Cool the pie gradually at room temperature before refrigerating to keep top surface smooth.

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