Smoked Pumpkin Pie: Easy Pellet Grill Recipe for the Holidays

Smoked pumpkin pie is a regular pumpkin pie with a quiet, sweet wood-smoke background that makes the spices taste deeper and the whole dessert feel more grown up. You do not need a new recipe or special gear. You bake a classic pie on your pellet grill at 350°F (177°C), and the smoke does the rest.

It also frees up your oven on Thanksgiving, which is when you need it most. This guide covers the filling, the crust, the exact grill temperature, how to tell when the pie is set, and the safe way to chill and store it.

Quick Answer
Smoked pumpkin pie bakes on a pellet grill at 350°F (177°C) for 55-70 minutes. Use apple or pecan pellets, set the pie on a sheet pan, and shield the crust edge. Pull it when the center jiggles slightly and reads 175°F (79°C). Cool, then chill before slicing.

Why Smoked Pumpkin Pie Works So Well

Pumpkin pie is a custard: eggs, milk, and pumpkin that set into a smooth, sliceable filling. Custards like gentle, even heat, and a pellet grill delivers just that. Its fan-driven airflow holds a steady temperature, which is exactly what keeps the filling smooth instead of rubbery.

Here is why the method works:

• Steady heat. The controller keeps the chamber near 350°F (177°C), so the filling sets evenly.
• Mild smoke. Pumpkin, cinnamon, ginger, and cloves hold up well to light fruitwood smoke.
• Oven relief. The turkey, rolls, and casseroles can keep the oven while the pie finishes outside.
• Great aroma. A pie baking over wood pellets makes the backyard smell like a holiday.

The one thing to know is that a pellet grill makes less smoke the hotter it runs. At 350°F (177°C), the smoke is light, and that is exactly what you want for a delicate dessert.

If you want to pair it with a second dessert, our smoked pecan pie uses the same grill setup, so you can bake both in one session.

Ingredients and Equipment

This is a classic pumpkin custard that makes one 9-inch (23 cm) deep-dish pie, about 8 slices.

Ingredients:

• 1 unbaked deep-dish 9-inch (23 cm) pie crust, store-bought or homemade
• 1 can (15 oz / 425 g) 100% pure pumpkin puree
• 1 can (12 fl oz / 354 ml) evaporated milk
• 2 large eggs
• 3/4 cup (150 g) granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• Optional: 1/4 tsp ground nutmeg and 1 tsp vanilla extract

Substitutions:

• Pumpkin pie filling vs. puree: Use plain puree, not canned “pie filling,” which is already sweetened and spiced and will throw off the recipe.
• Spices: Replace the cinnamon, ginger, and cloves with 2 tsp of pumpkin pie spice.
• Sugar: Swap 1/4 cup (50 g) of the sugar for 3 tbsp maple syrup for a deeper flavor.
• Evaporated milk: Heavy cream works for a richer pie. Whole milk makes a looser filling.

Equipment:

• Pellet grill with apple, pecan, or cherry pellets
• Metal pie pan (glass works but browns the crust less)
• Rimmed sheet pan or pizza stone
• Aluminum foil or a silicone pie shield
• Instant-read thermometer
• Wire cooling rack

If you are choosing a grill for baking and smoking, our roundup of the best pellet grills for beginners covers models that hold a steady temperature.

Choosing and Prepping the Pie

A good smoked pumpkin pie starts with an even crust and a well-mixed filling. Take 10-15 minutes to do these steps right.

Pick the Pellets

Mild woods work best. Apple, cherry, and pecan add a gentle sweetness that matches the spices. Maple is also good. Hickory and oak are fine in small amounts, but they can taste heavy. Skip mesquite, which can turn a dessert bitter.

Blind Bake the Crust (Recommended)

A custard pie can end up with a pale, soggy bottom. A short blind bake solves that.

1. Prick the bottom of the crust with a fork.
2. Line it with parchment and fill it with pie weights or dried beans.
3. Bake it on the grill at 375°F (191°C) for 10-12 minutes.
4. Remove the weights and parchment, and let the crust cool slightly.

Mix the Filling

Whisk the eggs in a large bowl. Add the pumpkin puree, sugar, spices, and salt, then whisk until smooth. Slowly stir in the evaporated milk. Do not whip air into the mixture, since bubbles can cause a cracked or puffy top.

Pitmaster Tip: Use a Sheet Pan or Pizza Stone
Put the pie on a preheated sheet pan or pizza stone. It shields the bottom from direct heat, helps the crust cook through, and makes it easy to move a full, wobbly pie without spilling.

Step-by-Step: Smoked Pumpkin Pie on the Pellet Grill

1. Start the grill. Load apple or pecan pellets. If your grill has a “smoke” setting, run it for 10-15 minutes to build a clean smoke.
2. Bring it to 350°F (177°C). Set the grill and let it stabilize with the lid closed for 10-15 minutes. Put the sheet pan or stone inside to preheat.
3. Fill the crust. Pour the filling into the blind-baked crust, stopping about 1/4 inch (6 mm) below the rim.
4. Place the pie. Set the pie on the hot sheet pan, away from the hottest spot over the fire pot, and close the lid.
5. Bake 25 minutes. Do not open the lid early, since heat swings hurt the custard.
6. Shield the crust. Cover the crust edge with a foil ring or silicone shield so it does not burn.
7. Bake 30-45 more minutes. Total time is usually 55-70 minutes. Rotate the sheet pan a half turn at the halfway point if your grill has hot spots.
8. Check for doneness. The edges should be set, the center should jiggle slightly, and an instant-read thermometer should read about 175°F (79°C) in the middle.
9. Cool, then chill. Move the pie to a wire rack to cool, then refrigerate (see the storage section).

[PHOTO: A finished smoked pumpkin pie with a golden-brown crust and a smooth, matte filling]

Common Mistake: Opening the Lid to Check
Every peek drops the grill temperature, and a custard that cools and reheats can crack or sink. Wait until the 50-minute mark before you open the lid, then check quickly.

Time and Temperature Table for Smoked Pumpkin Pie

Your pellet grill and the weather will change these times. Use the table as a guide and let the visual cues and thermometer make the call.

Grill Temp	Approx. Time (9-inch / 23 cm pie)	Result	Smoke Level
325°F (163°C)	65-80 minutes	Softest set, very gentle bake	Light to medium
350°F (177°C)	55-70 minutes	Best balance of crust and filling	Light
375°F (191°C)	45-55 minutes	Faster, higher risk of cracking	Very light
275°F (135°C)	1 hour 30 minutes to 1 hour 50 minutes	Extra smoke, softer crust	Medium

These ranges are typical for home cooks, not guaranteed. A cold, windy day can add 10-15 minutes.

How to Tell When Smoked Pumpkin Pie Is Done

A pumpkin pie is done before it looks completely firm. The center keeps cooking from residual heat as the pie cools, so pulling it at the right moment keeps the filling silky.

Look for these signs together:

• Jiggle: The outer 2-3 inches (5-7.5 cm) are set, and the very center wobbles slightly, like gelatin.
• Temperature: The center reads about 175°F (79°C). This is a baking target for a smooth custard.
• Edges: The filling pulls just slightly from the crust.
• Surface: The top is matte and smooth, with a few light brown specks. A deep crack or puffed center means it was overbaked.

On the safety side, the USDA’s safe minimum temperature for egg dishes is 160°F (71°C). Pulling at about 175°F (79°C) clears that number with a small margin, so you get a safe pie and a creamy texture.

Cooling, Slicing, and Serving

Cooling is where many smoked pumpkin pies go wrong. A hot custard is still setting, so cutting it early gives you runny slices.

Here is the schedule I recommend:

1. Cool the pie on a wire rack for 45-60 minutes.
2. Move it into the refrigerator while it is still slightly warm. Extension guidance says cooked egg-based pies should go in the fridge within two hours, and it is fine to refrigerate a pie that is still warm.
3. Chill at least 4 hours, or overnight, until the filling is fully set.
4. Slice with a thin, sharp knife, wiping the blade between cuts. Our guide to the best knives for cutting meat also covers slicers that make clean cuts, though any thin, sharp knife works.

For serving, offer these toppings:

• Softly whipped cream with a pinch of cinnamon
• Maple whipped cream
• Candied pecans
• Salted caramel sauce
• A scoop of vanilla ice cream

What to Serve With Smoked Pumpkin Pie

Smoked pumpkin pie belongs at the end of a smoky meal. It is rich but not heavy, so it works after almost any main dish.

• Turkey: A turkey breast at 250°F cooks on the same grill, and the pie can go on after the turkey comes off.
• A full holiday menu: Browse our Thanksgiving smoker recipes for mains and sides that cook outdoors.
• Comfort sides: Pan-baked Redstone corn bread fits well on a Thanksgiving table.
• Drinks: Hot coffee, spiced tea, or a small pour of bourbon.
• A crowd: If you are hosting more than eight, plan a second pie, and see our tips for hosting a BBQ party on a budget for planning the rest.

Food Safety: Egg-Rich Pies Need the Fridge

Pumpkin pie is made with eggs and milk, so it is not a shelf-stable dessert. Washington State University Extension advises that pumpkin, custard, and cream pies be refrigerated within two hours of baking or serving, and kept at 40°F (4°C) or below.

The USDA’s danger zone guidance adds that perishable food should not sit out more than two hours, or one hour when the temperature is above 90°F (32°C). That matters on a hot day or at an outdoor party.

Follow these simple rules:

• Serve, then chill. Put the pie back in the fridge after dessert.
• Use a cooler with ice if the pie is going to a potluck.
• Do not leave it on the counter overnight. Discard a pie that sat out too long. Smoke and spice do not mask spoilage.

Storing, Freezing, and Reheating Leftovers

Smoked pumpkin pie holds well in the refrigerator, and many people think it tastes best on the second day.

• Fridge: Cover loosely after the pie is fully chilled. It stays good for 3-4 days at 40°F (4°C) or below, according to the WSU Extension guidance.
• Freezer: Wrap the whole pie or individual slices tightly in plastic wrap, then foil. For best quality, use it within about 2 months. Freeze it without whipped cream, and thaw it overnight in the refrigerator.
• Serving leftovers: Most people eat it cold or at cool room temperature. If you warm a slice, the same extension source advises that egg dishes saved for later be reheated to 165°F (74°C) before serving. A toaster oven works well for warming a single slice at 300°F (150°C) without heating the full oven.

Variations

Low-and-Slow Smoked Pumpkin Pie

For more smoke flavor, run the grill at 275°F (135°C) and bake for 1 hour 30 minutes to 1 hour 50 minutes. The crust is softer, so blind baking is extra important. Use only mild wood like apple or cherry.

Offset Smoker or Charcoal Grill

Hold a steady 350°F (177°C) in a two-zone setup, and set the pie on the cool side on a sheet pan. A few chunks of fruitwood on lump charcoal give a clean flavor, and our guide to using lump charcoal in an offset smoker shows how to keep the fire steady. If you are new to firing up a grill, see how to start a grill.

Oven Backup

If the weather is bad, heat the oven to 425°F (218°C) and bake the pie for 15 minutes. Lower the oven to 350°F (177°C) and bake 40-50 minutes more, until the center jiggles slightly and reads about 175°F (79°C). You will not get the smoke, but the filling will taste great.

Mini Smoked Pumpkin Pies

Bake the filling in a muffin tin with mini crusts at 350°F (177°C) for 20-25 minutes. They are easy to serve at a party and cool faster.

Troubleshooting Common Problems

The bottom crust is soggy. The crust was not blind baked, or the pie sat on a cold pan. Blind bake it first and preheat the sheet pan.

The top cracked. The pie was overbaked, the grill was too hot, or the filling was whipped too much. Pull it at 175°F (79°C) and cool it gradually.

The filling is watery. It did not bake long enough, or the pie was cut before it fully chilled. Give it at least 4 hours in the fridge.

The crust edge is burnt. The edge was exposed too long. Add a foil ring or pie shield after the first 25 minutes.

It tastes too smoky or bitter. Heavy smoke from a strong wood or an overly dirty grill can overpower the spices. Use apple or pecan pellets, clean out the fire pot, and make sure the smoke looks thin and pale, not thick and white.

The pie sloshed and spilled. The pan was not stable. Always carry the pie on a sheet pan and fill the crust only after it is in position or very close to it.

The center sank. The grill temperature swung, or the lid was opened too often. Keep the lid closed during the first 50 minutes.

Recipe Card: Smoked Pumpkin Pie

• Servings: 8 slices
• Prep time: 25 minutes (including blind bake)
• Cook time: 55-70 minutes
• Chill time: at least 4 hours
• Grill temp: 350°F (177°C)
• Pull temp: about 175°F (79°C)

Ingredients: 1 deep-dish 9-inch (23 cm) crust, 1 can (15 oz / 425 g) pumpkin puree, 1 can (12 fl oz / 354 ml) evaporated milk, 2 eggs, 3/4 cup (150 g) sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/2 tsp salt.

Steps:

1. Preheat the pellet grill to 350°F (177°C) with apple or pecan pellets, and preheat a sheet pan.
2. Blind bake the crust at 375°F (191°C) for 10-12 minutes.
3. Whisk the filling and pour it into the crust.
4. Set the pie on the sheet pan and bake 25 minutes.
5. Shield the crust edge and bake 30-45 minutes more.
6. Pull at a slight center jiggle and about 175°F (79°C).
7. Cool 45-60 minutes, then refrigerate at least 4 hours before slicing.

FAQ

Can you smoke a pumpkin pie?
Yes. Bake it on a pellet grill, offset smoker, or charcoal grill at 350°F (177°C) using apple, cherry, or pecan wood. At that temperature the smoke is light, which suits the delicate custard. Use a sheet pan under the pie to protect the crust from direct heat.

What temperature do you smoke a pumpkin pie at?
350°F (177°C) is the best setting for a balanced crust and filling in about an hour. You can drop to 275°F (135°C) for more smoke and a softer crust, but the bake takes closer to 1 hour 30 minutes to 1 hour 50 minutes.

What wood is best for smoked pumpkin pie?
Apple, cherry, pecan, and maple are the best choices because they add mild sweetness that matches pumpkin and spice. Oak and hickory work in small amounts. Avoid mesquite, which can turn a delicate dessert harsh and bitter.

How do you know when pumpkin pie is done?
The edges should be set, and the center should jiggle slightly, like gelatin, with an instant-read reading near 175°F (79°C). The pie finishes setting as it cools. A deep crack or puffed center means it baked too long.

Does pumpkin pie need to be refrigerated?
Yes. Pumpkin pie contains eggs and milk, so extension guidance says to refrigerate it within two hours of baking or serving. Keep it at 40°F (4°C) or below and eat it within 3-4 days. It is fine to refrigerate a slightly warm pie.

Why did my pumpkin pie crack?
Cracks usually come from overbaking, a grill that ran too hot, or a sudden temperature drop. Pull the pie when the center still jiggles slightly, keep the lid closed for the first 50 minutes, and let it cool gradually before chilling.

Conclusion

Smoked pumpkin pie is an easy upgrade to a holiday favorite. Blind bake the crust, bake the pie at 350°F (177°C) with apple or pecan pellets, shield the edge, and pull it when the center jiggles slightly and reads about 175°F (79°C). Then cool it, chill it for at least 4 hours, and serve it cold.

Remember the safety basics: egg-rich pies belong in the fridge within two hours and should be eaten within 3-4 days. Make the pie the day before your gathering, and you will have one less thing to do while the turkey rests. Once you try smoked pumpkin pie, it may become a new holiday tradition.