Total Time: 4 hours 30 mins
Servings: 6
Ingredients
- 1 pie crust (I used 9″)
- 15 oz pumpkin puree
- 12 oz can evaporated milk
- 2 eggs large
- 2 tsp pumpkin pie spice
Instructions
- Preheat: Preheat your smoker to 350°F.
- Blind Bake: Place your pie crust in the smoker and blind bake for about 25 minutes, until it just starts to turn golden brown. Remove the crust from the smoker.
- Mix: In a medium mixing bowl, combine the pumpkin puree, evaporated milk, eggs, and pumpkin pie spice. Stir until everything is smooth and well combined.
- Adjust: Reduce the heat in your smoker to 300°F.
- Fill: Pour the pumpkin filling into the blind-baked pie crust.
- Smoke: Return the pie to the smoker and bake for about 1¼ hours, or until a toothpick inserted about 2 inches in from the crust comes out clean. It’s okay if the center is still slightly wobbly; it will set as it cools.
- Chill: Let the pie cool, then transfer it to the refrigerator for at least 2 hours.
- Serve and Enjoy!
Propane Smoker Safety
- Read and follow the manufacturer’s instruction manual
- Position your smoker in a safe location, at least 5 feet from the house and clear of any outdoor decorations and/or furniture.
- Check your tank and hoses for leaks
- Follow proper ignition practices
- Be present and check your smoker often
- Be aware of Fire knowledge & safety, make sure to have an extinguisher on hand!
- Be aware of smoke and the harm it can cause
For more Propane Smoker Safety tips, click here