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Pumpkin Pie With Bourbon Whipped Cream

Pumpkin Pie With Bourbon Whipped Cream

By Traeger Kitchen

We hope you'll take the delicious opportunity to prepare this classic Thansgiving pumpkin pie on your Traeger this year and impress your family and friends with the subtle smokiness that comes with cooking over a wood fire.

Prep Time

10 Minutes

Cook Time

50 Minutes




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Units of Measurement:
1 frozen pie crust, thawed
15 Ounce Pumpkin, canned
14 Ounce sweetened condensed milk
1 1/2 Teaspoon pumpkin pie spice
1 1/2 Teaspoon vanilla extract
Pinch Salt
2 Large eggs
1 Cup heavy cream
2 Tablespoon powdered sugar
1 1/2 Tablespoon bourbon


  • 1

    Keep the pie crust refrigerated until ready to use. In a mixing bowl, preferably with a hand-mixer, combine the pumpkin, milk, pumpkin pie spice, vanilla, and salt. Add the eggs and whip until combined. Pour into the prepared pie shell.

    • 1  frozen pie crust, thawed

    • 15 Ounce Pumpkin, canned

    • 14 Ounce sweetened condensed milk

    • 1 1/2 Teaspoon pumpkin pie spice

    • 1 Teaspoon vanilla extract

    • Pinch Salt

    • 2 Large eggs

  • 2

    When ready to cook, start the Traeger grill and set the temperature to 425F and preheat, lid closed, for 10 to 15 minutes.

    425 ˚F / 218 ˚C

  • 3

    Bake the pie for 15 minutes.

    425 ˚F / 218 ˚C

  • 4

    Reduce the temperature to 350F and continue to bake for 35 to 40 minutes longer, or until a slender knife inserted in the center of the custard comes out clean.

    350 ˚F / 177 ˚C

  • 5

    Whip the cream with a hand-mixer or egg beater until soft peaks form. Add the sugar, bourbon, and 1/2 teaspoon vanilla and continue to whip until incorporated. Do not overwhip or you will have boubon-flavored butter. Serve with the pie.

    • 1 Cup heavy cream

    • 2 Tablespoon powdered sugar

    • 1 1/2 Tablespoon bourbon

    • 1/2 Teaspoon vanilla extract

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