Homemade Pumpkin Pie Baked on Kamado Grill
Chef Tony shows you how to roast a pumpkin to get a fresh puree, and how to make a homemade pie crust. To top this delicious pie off, we'll whip up some bourbon whipped cream!
|PREP 30 min||COOK 1 hour 30 mins||READY IN 4 hours|
- Pie Crust:
- 2 cups all purpose flour
- 3/4 tsp salt
- 2 T granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup shortening
- 1 egg
- 1 T lemon juice
- 2 T water
- Pie Filling:
- 1 cup pumpkin puree
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1 egg yolk
- 2 whole eggs
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 ground ginger
- 1/4 tsp ground clove
- 1/4 ground allspice
- Bourbon Whipped Cream:
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 2 T Bourbon
- Items You’ll Need:
- Kamado Grill
*You'll also need a 2 1/2 - 3 lb. fresh sugar pumpkin for this recipe.
- Set your kamado up for baking and preheat to 350°F, or preheat your conventional oven
- Place your sugar pumpkin in a pan and place inside your kamado or oven. Close the lid.
- While the pumpkin is roasting, prepare the pie crust.
- Sift all the dry ingredients for the crust into a large mixing bowl. Set aside
- Combine the egg and water into a separate small bowl. Whisk together and mix in fresh lemon juice.
- Cut the unsalted butter and shortening into the dry ingredients. Mix until it has a "mealy" consistency.
- Add the egg mixture and lightly blend everything together. Pour out onto a counter or work surface and knead briefly to form a rough dough ball.
- Cover and refrigerate. Now check on the roasting pumpkin. After about 45 minutes of roasting it should feel fairly soft. Remove it and allow to cool for about 15 minutes.
- Once cooled, cut off the top of the pumpkin and stem. Quarter the pumpkin by slicing straight down.
- Remove the seeds and innards of the pumpkin. Scoop out remaining pumpkin meat.
- Whisk the egg yolks with the whole eggs.
- Add the dark brown sugar and granulated sugar to the egg mixture. Blend this together and add to the pumpkin puree. Stir to combine.
- Then whisk the mixture until almost smooth. Add the salt, allspice, ground cinnamon, ground clove, ground ginger and fresh grated nutmeg.
- Whisk the mixture until it's blended, cover and place in the refrigerator for an hour.
- Next, we'll make the crust. Preheat your kamado or oven to 425°F. If you're using a kamado, place a ceramic stone on the cooking grates.
- Place the pie crust into a cast iron pan and begin flattening out towards the edges. Work the dough up the sides of the pan. Place the pan into your kamado or oven and bake the crust for 5-8 minutes.
- Remove and all the crust to cool for 30 minutes. After it's cooled, pour the filling mixture into the crust.
- Place the pie back into your kamado or oven. Bake the pie at 425° for about 10 minutes. Then drop the temperature down to 350°F or shut down your kamado completely to dwell, allowing the pie to bake another 25-35 minutes.
- After about 35 minutes, the pie should just lightly be set, which means it's time to come out of the kamado or oven. Allow the pie to cool for 2-3 hours.
- While the pie is cooling, prepare the whipped cream. Mix the heavy cream in a bowl and blend until it reaches the soft peak stage.
- Add the confectioners' sugar, followed by the Bourbon. Continue whisking until the mixture reaches the stiff peak stage. Then cover and place in the refrigerate.
- Once the pie is cooled, slice and place on to plates. Place some of your fresh whipped cream on top.
- Serve and enjoy!
Read more articles by Chef Tony Matassa, ShoppersChoice.com, LLC.
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