\t\t\t<\/p>\n You\u2019re going to love this smoked pumpkin pie recipe. It is the perfect dessert, with its golden, flaky crust and sweet, spiced pumpkin pie filling.<\/p>\n I love the subtle smoke flavor infused into the pumpkin. Making it a cosy holiday dessert. Perfect for Thanksgiving, Christmas, or whenever you want to impress. <\/p>\n No time to read the recipe? Pin it to read later \u2935\ufe0f<\/em><\/strong><\/p>\n Smoked pumpkin pie puts a small twist on a classic holiday dessert. Instead of baking it fully in the oven, the smoker adds a light wood-fired flavor that blends naturally with the warm spices. The smoke doesn\u2019t overpower the filling \u2014 it just gives the pie a deeper, slightly richer taste.<\/p>\n Pumpkin pie is already a staple at Thanksgiving and Christmas, usually served after smoked turkey, ham, or brisket. Making a smoked version fits right in with the rest of the meal and adds a hint of something different without changing what people love about the dessert.<\/p>\n The smooth filling, gentle spice, and a touch of smoke make it familiar but a little special. Add whipped cream on top, and it\u2019s ready for the holiday table.<\/p>\n Fun Fact:<\/strong> Over 50 million pumpkin pies are baked every year, a testament to this dessert\u2019s enduring popularity and cultural significance!<\/p>\n When baking a pumpkin pie from scratch, you have two choices: You can either buy canned pumpkin pur\u00e9ed or cook (or smoke) a pumpkin yourself.<\/p>\n I find that canned pumpkin puree has a consistent texture. But smoking roasting the pumpkin yourself(or, in this case, smoking it) gives it a richer flavor.\u00a0<\/p>\n So which one tastes better? I believe that the smoked pumpkin wins every time! Plus, you know exactly what is in your puree. Many canned varieties contain additives.<\/p>\n Begin by gathering your ingredients and tools, ensuring everything is at the optimal temperature. A pro tip many bakers swear by is to place your butter cubes in the freezer for about 15 minutes before mixing.<\/p>\n Your mixing process is crucial. Start by adding the dry ingredients to your mixer bowl. Cube the cold butter and add it to the dry ingredients. Using the paddle attachment, mix slowly, allowing the butter to break down into small, crumbly pieces. This technique is essential for creating those coveted flaky layers.<\/p>\n Next, incorporate the eggs one at a time, continuing to mix. Gradually add cold water, watching as the dough begins to come together. Once the dough reaches the right consistency, transfer it to a flour-dusted surface using a spatula. The key here is minimal handling \u2013 resist the temptation to knead or overwork the dough.<\/p>\n Gently roll the dough into a 1-inch thick square. Then, wrap it carefully in plastic wrap and refrigerate for 30-45 minutes. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender, flaky crust that will envy any home baker.<\/p>\n Tip:<\/strong> Put the butter cubes in the freezer 15 minutes before making the pastry.<\/p>\n<\/div>\n<\/div>\n Cut the pumpkin in half and carefully remove the seeds and membrane. Preheat your pellet smoker to 400\u00b0F, ensuring it reaches the full temperature before proceeding.<\/p>\n Place the pumpkin cut side down on a baking sheet. Roast until the flesh becomes fork-tender, allowing the natural flavors to intensify. Once cooked, remove the skin and transfer the soft pumpkin to a food processor. Puree until smooth, then refrigerate until completely cold.<\/p>\n<\/div>\n<\/div>\n Combine the remaining ingredients and pumpkin puree in a mixing bowl, whisk until smooth and incorporated. \u2013 Refrigerate the completed filling in an airtight container.<\/p>\n Note:<\/strong> Letting the filling rest will help it develop, resulting in better flavor and consistency.<\/p>\n Set the grill temperature to\u00a0350\u00b0F<\/strong>, and wait until it reaches the desired temperature. Roll out your pastry to form the pie shell in your pie dish.<\/p>\n Place the pastry shell in the smoker for 30 minutes, or until done. Freeze any excess dough.<\/p>\n Remove the partially cooked pie shell. Set the grill temperature to 325\u00b0F, and wait until it reaches the desired temperature. Fill the pastry shell with the filling. Insert the temp probe in the middle. The internal temperature of the pie should read 175\u00b0F on your probe when it is ready.<\/p>\n The pastry should be golden and flaky, not darker or brittle. Move the pie back and forth. The center should have a slight wobble but not be liquid. You can also put a knife in the center and then pull it out. If there is filling residue stuck, then it needs a bit longer.<\/p>\n Remove your pie when cooked & let it rest for 10 minutes on a wire rack. Whip the cream to a thick consistency, then add the fresh zest of the lemon and lime to the cream right before serving.<\/p>\n This is a great way to cut through the heavily spiced and lightly smoked pie.The acidity and zing will balance out and refresh your pallet.<\/p>\n<\/div>\n<\/div>\n There are three stages to this recipe.<\/strong><\/p>\n Set the smoker to 400\u00b0F <\/strong>when roasting the pumpkin halves.<\/p>\n Set the smoker to 350\u00b0F <\/strong>when baking the pie crust shell.<\/p>\n Set the smoker to 325\u00b0F <\/strong>when baking the pumpkin pie.<\/p>\n It will take around 60 minutes to roast the pumpkin halves,\u00a030 minutes\u00a0to roast the pie crust shell and \u00a090 minutes\u00a0to roast the pumpkin pie.<\/p>\n<\/div>\n<\/div>\n \ud83d\udccc Did you try this recipe?<\/strong><\/p>\n Have you made this delicious recipe and loved it? <\/p>\n I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you! <\/p>\n \ud83d\udccc Please also pin the image below, then you can find the recipe for the next time you want to cook.<\/p>\n We always like to finish a meal with a sweet dessert! Here is some desserts you can on your smoker while you cook your main!<\/p>\n Charlie<\/span><\/p>\n Looking for a smoked pumpkin pie recipe? This one is super simple but will always wow a crowd at your holiday meal!<\/span><\/p>\n![\"\"](\"https:\/\/www.simplymeatsmoking.com\/wp-content\/uploads\/2025\/11\/smoked-pumpkin-pie-1-800x1200.jpg.webp)
<\/picture><\/figure>\nEasy Pumpkin Pie<\/strong><\/h2>\n
Homemade vs. Canned Pumpkin Pie<\/strong><\/h2>\n
What You Need for Smoked Pumpkin Pie<\/strong><\/h2>\n
\n
Our Method for Smoked Pumpkin Pie With Citrus Cream<\/strong><\/h2>\n
Step 1: Make the Pastry<\/strong><\/h3>\n
Step 2: Roast the Pumpkin & Puree<\/strong><\/h3>\n
Step 3: Finishing the Pie Filling<\/strong><\/h3>\n
Step 4: Pre-Baking The Pie Shell (40 minutes)<\/strong><\/h3>\n
![\"\"](\"https:\/\/www.simplymeatsmoking.com\/wp-content\/uploads\/2022\/10\/pie-crust-for-smoked-pumpkin-pie-768x1024.jpg.webp)
<\/picture><\/figure>\n<\/div>\n<\/div>\nStep 5: Baking The Pie and Filling<\/strong><\/h3>\n
![\"putting-pumpkin-in-pie-crust\"](\"https:\/\/www.simplymeatsmoking.com\/wp-content\/uploads\/2022\/10\/putting-pumpkin-in-pie-crust-904x1024.jpg.webp)
<\/picture><\/figure>\n![\"smoked-pumpkin-in-pit-boss\"](\"https:\/\/www.simplymeatsmoking.com\/wp-content\/uploads\/2022\/10\/smoked-pumpkin-in-pit-boss-768x1024.jpg.webp)
<\/picture><\/figure>\n<\/div>\n<\/div>\nStep 6: Make The Citrus Cream <\/strong><\/h3>\n
What Temperature Should I Set the Smoker?<\/strong><\/h2>\n
![\"smoked-pumpkin-pie-in-smoker\"](\"https:\/\/www.simplymeatsmoking.com\/wp-content\/uploads\/2022\/10\/smoked-pumpkin-pie-in-smoker-768x1024.jpg.webp)
<\/picture><\/figure>\n<\/div>\n<\/div>\nHow Long to Smoke Pumpkin Pie?<\/strong><\/h2>\n
![\"\"](\"https:\/\/www.simplymeatsmoking.com\/wp-content\/uploads\/2025\/11\/smoked-pumpkin-pie-800x1200.jpg.webp)
<\/picture><\/figure>\nWant More Dessert to Cook on Your Smoker?<\/strong><\/h3>\n
![\"Smoked-Pumpkin-Pie\"](\"https:\/\/www.simplymeatsmoking.com\/wp-content\/uploads\/2022\/10\/Smoked-Pumpkin-Pie-300x300.jpg.webp)
<\/picture><\/div>\n<\/div>\nSmoked Pumpkin Pie With Citrus Cream<\/h2>\n