Smoked rye pumpkin pie

By Spencer Watts
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  • 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

Whipped cream:

  • 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

Special equipment:

  • 1 cup (240 milliliters) Cherrywood smoking chips, soaked
  • Tinfoil for smoking packet



  1. Preheat half the BBQ to high or 450 F (230 C).
  2. Make a smoking packet with Cherrywood chips and tinfoil.
  3. In a small bowl mix brown sugar, salt, cinnamon, clove, ginger, nutmeg, and allspice, to make spice mixture.
  4. In a large bowl combine eggs, and pumpkin puree, mix.
  5. Add spice mixture then maple syrup.
  6. Slowly add evaporated milk and rye until completely incorporated.
  7. Pour mixture into pie shell.
  8. 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.
  9. Place the pie on the unlit side of the grill to smoke indirectly for fifteen minutes.
  10. Reduce temperature to medium/high or 400 F (205 C).
  11. Cook for an additional thirty minutes or until a toothpick can be inserted and come out clean.
  12. Set aside and let chill.

Whipped cream:

  1. In a medium chilled bowl whip together whipping cream, powdered sugar, and vanilla until they thicken.
  2. Fold in the Rye whiskey.

To serve:

  1. Served chilled pumpkin pie with a small bowl of the whiskey whipped cream, and a dusting of cinnamon.
  2. Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

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