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Traditional Baked Pumpkin Pie

Traditional Baked Pumpkin Pie

By Traeger Kitchen

After your early morning Thanksgiving turkey trot, reward yourself with an extra wide slice of this smooth & spiced homemade pumpkin pie. Pie isn’t only for dessert.

Prep Time

1 Hours

Cook Time

55 Minutes

Pellets

Pecan

Ingredients

Number of people serving

6

Units of measurement:
main
2 1/2 Cup flour
1 3/4 Teaspoon salt
6 Tablespoon Unsalted Butter, Cut Into Cubes
3/4 Cup Vegetable Shortening
1/2 Cup cold water
3/4 Cup sugar
1 1/2 Teaspoon cinnamon
1/2 Teaspoon ground ginger
1/4 Teaspoon ground cloves
1/4 Teaspoon ground nutmeg
2 eggs
15 Ounce pumpkin puree
12 Ounce Milk, evaporated

Step

  • 1

    Place flour and salt in a food processor with the dough blade and pulse until combined and aerated.

  • 2

    Next, add all the chilled butter and shortening. Pulse 3-4 times until it the texture looks like a pea-hazelnut size mixture. While the mixer is on, drizzle in ice cold water.

  • 3

    Once the mixture is combined and starts to hold it's shape, stop pulsing and finish by kneading by hand to incorporate all the flour into 1 dough ball. Form into 2 disks wrapped in saran wrap and refrigerate until firm.

  • 4

    Roll dough into a disk that will fit into a pie dish with a 1/2” overhang. Pinch the edges to create a decorative edge. Prepare filling pour into shell. Place on a baking sheet and encase in a foil tent.

  • 5

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. Bake at High for 15 minutes.

    500 ˚F / 260 ˚C

    00:15

  • 6

    Reduce the temperature to 350℉ and bake for 40 minutes.

    350 ˚F / 177 ˚C

    00:40

  • 7

    Let cool for an hour and then refrigerate overnight. Enjoy!

  • 8

    Chef Marco’s Tip: With excess pie dough, roll out and stamp leaves with a leaf cookie cutter. Layer around the edge of pie to create a wreath look and egg wash for shine and to help seal pieces.

My Notes


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