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Traeger Kitchen


Traditional Baked Pumpkin Pie

Prep Time

1 Hours

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:

main

  • 2 1/2 Cup flour

  • 1 3/4 Teaspoon salt

  • 6 Tablespoon unsalted butter, cubed

  • 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

Steps

  • 1

    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 the texture looks like a pea-hazelnut size mixture. While the mixer is on, drizzle in ice cold water.

    Ingredients

    • 6 Tablespoon unsalted butter, cubed

    • 3/4 Cup vegetable shortening

    • 1/2 Cup 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.

    Ingredients

    • 3/4 Cup sugar

    • 1 1/2 Teaspoon cinnamon

    • 1/2 Teaspoon salt

    • 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

  • 5

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

    Grill500 ˚F

  • 6

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

    Grill350 ˚F

  • 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.

Cooking Notes

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