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Traditional Baked Pumpkin Pie

Prep Time

30 Minutes

Cook Time

55 Minutes

Effort

Pellets

Pecan

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.

Ingredients

How many people are you serving?

6

Units of Measurement:

Pie Crust

  • 2 1/2 Cup flour

  • 1 1/4 Teaspoon salt

main

  • 6 Tablespoon unsalted butter, cubed

  • 3/4 Cup vegetable shortening

  • 1/2 ice water

  • 3/4 Cup sugar

  • 1 1/2 Teaspoon cinnamon

  • 1/2 Teaspoon salt

  • 1/2 Teaspoon ginger

  • 1/4 Teaspoon cloves

  • 1/4 Teaspoon nutmeg

  • 2 eggs

  • 15 Ounce pumpkin puree

  • 12 Ounce Milk, evaporated

Steps

  • 1

    To make the pie crust: Place flour and salt in a food processor with the dough blade and pulse until combined and aerated.

    Ingredients

    • 2 1/2 Cup flour

    • 1 1/4 Teaspoon salt

  • 2

    Next, add all the chilled butter and shortening. Pulse 3-4 times until it reaches a pea-sized texture.

    Ingredients

    • 6 Tablespoon unsalted butter, cubed

    • 3/4 Cup vegetable shortening

  • 3

    While the mixer is running, drizzle in ice cold water. Once the mixture is combined and starts to hold its shape, stop pulsing and finish by kneading by hand to incorporate all the flour into 1 dough ball.

    Ingredients

    • 1/2 ice water

  • 4

    Form into 2 discs, wrap in plastic wrap and refrigerate until firm.
  • 5

    Roll dough into a circle that will fit into a pie dish with a ½ inch over hang.
  • 6

    Pinch the edges to create a decorative edge.
  • 7

    In a medium bowl, whisk together the eggs, pumpkin and sugar. Add spices and whisk until combined. Slowly stream in evaporated milk.

    Ingredients

    • 3/4 Cup sugar

    • 1 1/2 Teaspoon cinnamon

    • 1/2 Teaspoon salt

    • 1/2 Teaspoon ginger

    • 1/4 Teaspoon cloves

    • 1/4 Teaspoon nutmeg

    • 2 eggs

    • 15 Ounce pumpkin puree

    • 12 Ounce Milk, evaporated

  • 8

    Pour filling into shell. Place on a baking sheet and encase in a foil tent.
  • 9

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

    Grill425 ˚F

  • 10

    Bake pie at 425°F for 15 minutes.

    Grill425 ˚F

  • 11

    Reduce the Traeger temperature to 350°F and bake for 40 minutes.

    Grill350 ˚F

  • 12

    Let cool for an hour and then refrigerate overnight. Enjoy! Chef Marco’s Tip: Roll out any excess pie dough, and stamp into leaves with a leaf cookie cutter. Layer around edge of pie to create a wreath look and use an egg wash for shine and to help seal pieces.

Cooking Notes

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