Fall flavors like cinnamon, cloves and nutmeg go really well with a warm kiss of hickory in this smoked pumpkin pie made on a pellet grill. 

slice of smoked pumpkin pie

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I don’t know about you, but every Thanksgiving and Christmas, I have about 4 side dishes and at least 2 pies that need oven space. That’s why I cook almost everything on the grill, including my desserts.

I like the extra special touch that hickory smoke gives to the pies. It marries so well with the warm spices of fall.


bowl of pumpkin pie custard surrounded by spices

Pumpkin: The base of pumpkin pie is of course pumpkin. You have two options. You can either cook down a pumpkin pie pumpkin and mash it yourself. Or you can save yourself a couple of hours and buy the canned stuff. That’s my preference. Just be sure to look for puréed pumpkin, not pumpkin pie filling. The filling already has spices, sugar and other ingredients mixed in.

Sugars:Use a combo of white and dark brown sugar. You can use straight white sugar, but the brown sugar adds rich molasses notes, making the pie more indulgent.

Eggs: Pumpkin pie is actually a form of custard pie, so you’ll need 4 eggs to help the batter set.

Dairy: If you’ve ever made the pumpkin pie recipe on the back of the can, you know it calls for evaporated milk. My mom taught me long ago to use egg nog in place of the evaporated milk. Once you try it, you’ll never go back.

Spices: If you have a jar of pumpkin spice on hand, you can use that. If not, combine ground cinnamon, cloves, ginger and freshly grated nutmeg.

nutmeg on grater
PRO TIP: While you can buy ground nutmeg, I always buy whole nutmeg and grate the large seed with a zester. This allows the natural essential oils to release right into your dish.

How to cooked smoked pumpkin pie

Heat your pellet grill to 350F degrees, using Cowboy Charcoal and Hickory Barbecue Pellets. These pellets are not only made with all natural hickory wood, they also include all natural hardwood charcoal, adding an even more authentic flavor. 

Learn more about cooking with wood pellets.

Cowboy Charcoal and Hickory Pellets

This recipe makes enough custard for two pumpkin pies. If you only want to make one pie, just use a 15-oz can of pureed pumpkin and half of the remaining ingredients. 

two pie shells filled with pumpkin pie filling

Once the pumpkin pie filling is whisked together, pour it into two unbaked pie shells that have been placed in pie pans. If you’re talented at making the fancy fluted edges, good on ya! My pie edging skills are not super…but my pies still taste good, so I give myself a pass. 

Then, place the pies into the pre-heated smoker and bake for one hour. 

cookin with cowboy logo

GCG Pro Pitmaster Tips

  • When baking on a pellet grill, pay attention to where the fire pot is. This will likely be the hottest part of your grill.
  • Place your pies to the side of the fire pot or elevate them on a higher rack. This will keep the bottom from cooking too quickly.
smoked pumpkin pie by bag of Cowboy Pellets

How to know when your pumpkin pie is done cooking

Your pies should be ready in about one hour. You’ll know when you see that the custard has risen and when you give it a little jiggle, the center is firm. You can also test it by inserting a knife in the center. When you pull it out, it should come out clean. 

pumpkin pie custard baked and risen

Should you refrigerate pumpkin pie?

Before slicing and serving your smoked pumpkin pie, you should let it cool at room temperature for at least 2 hours. If you’re not serving it right away, still let it cool for a couple of hours before storing. This allows the custard to fully settle. 

It’s safe to leave the pie on the dessert buffet for a couple more hours, but once everyone has had their fill of your delicious dessert, store the leftovers in the refrigerator. 

You can keep the pie in the refrigerator covered with plastic wrap for a few days. 

slice of smoked pumpkin pie by whole pie

More Pumpkin Recipes

More Thanksgiving Recipes

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5 from 4 votes

Smoked Pumpkin Pie

Fall flavors like cinnamon, cloves and nutmeg go really well with a warm kiss of hickory in this smoked pumpkin pie made on a pellet grill. 
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 16


  • 2 unbaked pie crusts
  • 29 oz can pureed pumpkin
  • 4 eggs
  • 2 cups egg nog
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp freshly ground nutmeg
  • pinch salt


  • Preheat: Heat your pellet grill or smoker to 350F degrees.
  • Pie Crusts: Spray two pie pans with cooking spray. Place the unbaked pie crusts in the pie pans and crimp the edges.
  • Custard: In a large bowl, whisk together the remaining ingredients. Pour half of the custard into each of the prepared pie crusts.
  • Smoke: Place the pies on the smoker over indirect heat and cook for 1 hour.
  • Cool: Allow to cool at room temperature for 2 hours. Then, slice and serve.



You can substitute 1 tablespoon of pumpkin pie spice for the cinnamon, cloves, ginger and nutmeg. 


Calories: 236kcalCarbohydrates: 37gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 60mgSodium: 126mgPotassium: 216mgFiber: 2gSugar: 24gVitamin A: 8123IUVitamin C: 3mgCalcium: 79mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

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Hey BBQ Family

I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and top 10 category finishes. I’m an expert grill reviewer for BBQ Guys, and I have appeared on the Food Network and Ninja Woodfire Grill infomercials. I established this website in 2015 to share my BBQ tips and recipes.

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Recipe Rating


  1. Solid recipe. Delicious! However, might I suggest adding eggs into the ingredient list? Could save a poor soul (like myself) lots of time and trouble.