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Traditional Pumpkin Pie

Traditional Pumpkin Pie

By Traeger Kitchen

After your early morning Thanksgiving turkey trot, reward yourself with an extra-wide slice of this smooth and spiced homemade pumpkin pie. Pie isn’t only for dessert. Note: this recipe makes two pie crusts. Save one for another pie (the dough will keep in the freezer for a couple of months).

Prep Time

30 Minutes

Cook Time

55 Minutes

Pellets

Pecan

Ingredients

How many people are you serving?

6

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Units of Measurement:
Pie Crust
2 1/2 Cup all-purpose flour
1 1/4 Teaspoon kosher salt
6 Tablespoon (3/4 stick) unsalted butter, chilled and cubed
3/4 Cup vegetable shortening, chilled
1/2 Cup ice water
Filling
2 Large eggs
1 (15 oz) can of pumpkin purée (not pumpkin pie filling)
3/4 Cup Sugar
1 1/2 Teaspoon ground cinnamon
1/2 Teaspoon kosher salt
1/2 Teaspoon ground ginger
1/4 Teaspoon ground cloves
1/4 Teaspoon ground nutmeg
1 (12 oz) can of evaporated milk

Steps

  • 1

    Make the pie crust: Add the flour and salt to a food processor fitted with the dough blade and pulse until combined and aerated. Add the butter and shortening. Pulse 3-4 times, until broken down into pea-sized pieces. While pulsing, drizzle in the ice water. Once the dough begins to come together, turn out onto a clean surface and knead by hand until all of the flour is incorporated. Divide the dough in half, shape each half into a disc, and wrap tightly in plastic wrap. Refrigerate until firm, at least 30 minutes.

    Ingredients
    • 2 1/2 Cup all-purpose flour

    • 1 1/4 Teaspoon kosher salt

    • 6 Tablespoon (3/4 stick) unsalted butter, chilled and cubed

    • 3/4 Cup vegetable shortening, chilled

    • 1/2 Cup ice water

  • 2

    Make the filling: In a medium bowl, whisk together the eggs, pumpkin purée, and sugar. Add the cinnamon, salt, ginger, cloves, and nutmeg and whisk until combined. Slowly stream in the evaporated milk and whisk until smooth.

    Ingredients
    • 2 Large eggs

    • 1  (15 oz) can of pumpkin purée (not pumpkin pie filling)

    • 3/4 Cup Sugar

    • 1 1/2 Teaspoon ground cinnamon

    • 1/2 Teaspoon kosher salt

    • 1/2 Teaspoon ground ginger

    • 1/4 Teaspoon ground cloves

    • 1/4 Teaspoon ground nutmeg

    • 1  (12 oz) can of evaporated milk

  • 3

    When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.

    425 ˚F / 218 ˚C

  • 4

    Remove one disc of pie dough from the refrigerator and roll it into a 12-inch round. Transfer to a 9-inch pie dish. Trim the edges so there's 1/2 inch of overhang and crimp as desired. Save the remaining dough for another pie.

  • 5

    Pour the filling into the pie shell. Place the pie on a baking sheet and tent with foil.

  • 6

    Place the baking sheet on the grill grates. Close the lid and bake for 15 minutes, then reduce the Traeger temperature to 350°F and continue baking until the filling is set, about 40 minutes more. Remove the pie from the grill and let cool for 1 hour, then refrigerate overnight.

    350 ˚F / 177 ˚C

  • 7

    Slice and serve. Enjoy!

Cooking Notes

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