Smoked Rye Pumpkin Pie

Share on print

Smoked Rye Pumpkin Pie


Ease of preparation rating: Medium
Yield: 6 servings



For the pie

¾ cup (180 ml) light brown sugar

2 large eggs

1 9-inch (23 cm) prepared pie crust

½ teaspoon (2.5 ml) salt

1 teaspoon (5 ml) ground cinnamon

¼ teaspoon (1.25 ml) ground clove

½ teaspoon (2.5 ml) ground ginger

½ teaspoon ( 2.5 ml) ground nutmeg

Pinch allspice

15 ounces (450 ml) pumpkin puree

12 ounces (360 ml) evaporated milk

2 tablespoons (30 ml) Rye whiskey

1 tablespoon (5 ml) maple syrup

Cinnamon, to dust for garnish


For the whipped cream

1 cup (240 ml) whipping cream

1 tablespoon (15 ml) Rye whiskey

1 tablespoon (15 ml) powder sugar

¼ teaspoon (1.25 ml) vanilla extract


Special Equipment:

1 cup (240 ml) Cherrywood smoking chips, soaked

Tinfoil for smoking packet



For the pie

Preheat half the BBQ to high or 450 F (230 C).

Make a smoking packet with Cherrywood chips and tinfoil.

In a small bowl mix brown sugar, salt, cinnamon, clove, ginger, nutmeg, and allspice, to make spice mixture.

In a large bowl combine eggs, and pumpkin puree, mix.

Add spice mixture then maple syrup.

Slowly add evaporated milk and rye until completely incorporated.
Pour mixture into pie shell.

Place the tinfoil smoking packet directly over the burners, adjust positioning of smoking packet as needed to prevent burning and to encourage consistent steady smoke.

Place the pie on the unlit side of the grill to smoke indirectly for fifteen minutes.

Reduce temperature to medium/high or 400 F (205 C).

Cook for an additional thirty minutes or until a toothpick can be inserted and come out clean.

Set aside and let chill.

For the whipped cream

In a medium chilled bowl whip together whipping cream, powdered sugar, and vanilla until they thicken.

Fold in the Rye whiskey.

To serve

Served chilled pumpkin pie with a small bowl of the whiskey whipped cream, and a dusting of cinnamon.

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

Share on facebook
Share on twitter
Share on print

related show


Spencer’s BIG 30

view other recipes

let's get cooking!