- 3/4 cup (180 milliliters) light brown sugar
- 2 large eggs
- 1 23-centimeter prepared pie crust
- 1/2 teaspoon (2.5 milliliters) salt
- 1 teaspoon (5 milliliters) ground cinnamon
- 1/4 teaspoon (1.25 milliliters) ground clove
- 1/2 teaspoon (2.5 milliliters) ground ginger
- 1/2 teaspoon (2.5 milliliters) ground nutmeg
- Pinch allspice
- 450 milliliters pumpkin puree
- 360 milliliters evaporated milk
- 2 tablespoons (30 milliliters) Rye whiskey
- 1 tablespoon (5 milliliters) maple syrup
- Cinnamon, to dust for garnish
- 1 cup (240 milliliters) whipping cream
- 1 tablespoon (15 milliliters) Rye whiskey
- 1 tablespoon (15 milliliters) powder sugar
- 1/4 teaspoon (1.25 milliliters) vanilla extract
- 1 cup (240 milliliters) Cherrywood smoking chips, soaked
- Tinfoil for smoking packet
- 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.
- In a medium chilled bowl whip together whipping cream, powdered sugar, and vanilla until they thicken.
- Fold in the Rye whiskey.
- 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.