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Baked Bourbon Maple Pumpkin Pie

Prep Time

30 Minutes

Cook Time

1 Hours

Effort

Pellets

Cherry

We went heavy-handed with the flavor for this sweet dessert. Give your classic pumpkin pie a wood-fired overhaul with a bourbon infusion and chocolate crust twist.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • Cup Dutch processed cocoa powder

  • 5 1/2 Tablespoon granulated sugar

  • 1 1/2 Teaspoon kosher salt

  • 1.3125 Cup all-purpose flour

  • 6 Tablespoon unsalted butter, chilled and cubed

  • 2 Tablespoon cold butter, cut into cubes or solid vegetable shortening, chilled

  • 1 Large egg yolk

  • 1/2 Teaspoon apple cider vinegar

  • 1/4 Cup ice water

  • all-purpose flour

  • 1 Large egg, beaten

  • 15 Ounce Pumpkin, canned

  • 1/4 Cup sour cream

  • 2 Tablespoon bourbon

  • 1 Teaspoon ground cinnamon

  • 1/4 Teaspoon ground ginger

  • 1/4 Teaspoon ground nutmeg

  • 1/8 Teaspoon ground allspice

  • 1/8 Teaspoon ground mace

  • 3 Large eggs

  • 3/4 Cup pure maple syrup

  • 1 Teaspoon vanilla extract

  • 1 Cup heavy cream

Steps

  • 1

    Make the chocolate pie dough. In a food processor, add the cocoa powder, granulated sugar, salt, and 1 ¼ cups plus 1 tablespoon flour, and pluse to combine.

    Ingredients

    • 1/4 Cup Dutch processed cocoa powder

    • 1 Tablespoon Dutch processed cocoa powder

    • 3 1/2 Tablespoon granulated sugar

    • 1 Teaspoon kosher salt

    • 1 1/4 Cup all-purpose flour

    • 1 Tablespoon all-purpose flour

  • 2

    Add the butter and shortening and pulse until mixture resembles coarse meal with a few pea-sized pieces of butter remaining. Transfer to a large bowl.

    Ingredients

    • 6 Tablespoon unsalted butter, chilled and cubed

    • 2 Tablespoon cold butter, cut into cubes or solid vegetable shortening, chilled

  • 3

    Whisk together egg yolk, vinegar, and ¼ cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined.

    Ingredients

    • 1 Large egg yolk

    • 1/2 Teaspoon apple cider vinegar

    • 1/4 Cup ice water

  • 4

    Add remaining egg mixture and mix until dough just comes together, you will have some unincorporated pieces.
  • 5

    On a lightly floured surface, turn the dough out, flatten slightly, and cut into quarters. Stack the pieces on top of one another. Placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat the process twice more, all pieces of dough should be incorporated at this point. Form dough into a 1-inch-thick disk. Wrap in plastic, transfer to the refrigerator and chill for at least 1 hour.

    Ingredients

    • As Needed all-purpose flour

  • 6

    On a lightly floured surface, roll out the disk of dough into a 14-inch round. Transfer to a 9-inch pie dish. Lift up the edge and allow the dough to slump down into the dish. Trim, leaving a 1-inch overhang. Fold the overhang under and crimp edge. Chill in the freezer for 15 minutes.

    Ingredients

    • As Needed all-purpose flour

  • 7

    When ready to cook, set the Traeger temperature to 350˚F and preheat with the lid closed for 15 minutes.

    Grill350 ˚F

  • 8

    Line the pie dough with parchment paper or heavy-duty foil, leaving a 1 ½-inch overhang. Fill with pie weights or dried beans.

    Grill350 ˚F

  • 9

    Place the pie dish directly on the grill grates. Close the lid and bake until the crust is dry around the edge, 20 minutes. Remove the paper and weights and bake until the surface of crust looks dry, 5-10 minutes. Brush the bottom and sides of crust with 1 beaten egg. Close the lid and bake until dry and set, 3 minutes.

    Ingredients

    • 1 Large egg, beaten

  • 10

    Make the pumpkin maple filling. In a large bowl, add the pumpkin puree, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, and remaining 3 eggs, whisk together, and set aside.

    Ingredients

    • 15 Ounce Pumpkin, canned

    • 1/4 Cup sour cream

    • 2 Tablespoon bourbon

    • 1 Teaspoon ground cinnamon

    • 1/2 Teaspoon kosher salt

    • 1/4 Teaspoon ground ginger

    • 1/4 Teaspoon ground nutmeg

    • 1/8 Teaspoon ground allspice

    • 1/8 Teaspoon ground mace

    • 3 Large eggs

  • 11

    In a small saucepan over high heat, add the maple syrup and 2 tablespoons of sugar. Add vanilla extract and bring syrup to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened and small puffs of steam start to release, 3 minutes.

    Ingredients

    • 3/4 Cup pure maple syrup

    • 2 Tablespoon granulated sugar

    • 1 Teaspoon vanilla extract

  • 12

    Remove from heat and add cream in 3 additions, stirring with a wooden spoon after each addition until smooth. Gradually whisk hot maple cream into the pumpkin mixture.

    Ingredients

    • 1 Cup heavy cream

  • 13

    Remove the pie dish with the baked crust from the grill. Place the pie dish on a rimmed baking sheet and pour in the pumpkin filling.

    Grill350 ˚F

  • 14

    Place the baking sheet directly on the grill grates. Close the lid and bake the pie, rotating halfway through, until set around edge but center jiggles slightly, 50-60 minutes.

    Grill350 ˚F

  • 15

    Remove the pie from the grill and transfer the pie dish to a wire rack and let pie cool. Slice and serve. Enjoy!

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