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 your smoker to 350°F.
- Blind bake your pie crust for 25 minutes, until the crust just starts to turn golden brown then remove from the smoker.
- In a medium-sized mixing bowl and combine the pumpkin puree, evaporated milk, eggs, and pumpkin pie spice. Stir until well-combined.
- Reduce the heat in your smoker to 300°F.
- Pour the filling into blind baked pie crust.
- Put the pie back in the smoker for another 1¼ hours, or until a toothpick inserted 2” in from the crust comes out clean. (Note: it’s okay if the center is still a little wobbly it will firm up once cooled).
- Store in the fridge for 2 hours, then it’s ready to serve!
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
