If you’re looking for new recipes to try this autumn, then you’ll simply adore my Traeger smoked bourbon pumpkin pie. Although this recipe is delicious at any time of year, the warm spices, smokiness from the pellet grill, and a sneaky splash of bourbon make it a total showstopper during the holidays. But, seriously, if you pull this pie out on Turkey Day, it’s almost guaranteed to receive a round of applause.
Not only is the filling perfectly balanced and creamy, but the flaky crust makes this dessert almost ridiculously moreish. Whenever I’ve made this pie during the holidays, I’ve had people loosening their belts before asking for seconds – it’s just that good.
Whether you’re looking to impress important guests with a slightly boozy dessert or just need something to keep around for quiet nights by the fire, this Traeger smoked bourbon pumpkin pie promises to hit the spot.
Why This Recipe Works
Everyone loves pumpkin pie, but this one is given a splash of bourbon and is smoked to completion on the Traeger pellet grill making it a unique addition to your family gathering.
- It’s packed with a collection of classic spices that give the dish incredible depth of flavor.
- The use of heavy cream and sweet pumpkin puree results in a super-smooth texture.
- The grill makes this recipe incredibly simple to cook and gives the pie a subtle smokiness that blends perfectly with the bourbon.
- You can save tons of time and effort by using a premade pie crust that tastes just as good as a homemade version!
- Pre-baking the pie crust prevents it from going soggy when you add the filling.
- You don’t need much equipment to make the magic happen.
Below you’ll find a list of all the ingredients you need to make this recipe a success. Scroll down to the printable recipe card for all the details.
For the Smoked Bourbon Pumpkin Pie
- Pie crust. You can use a homemade, single-recipe pie crust or a store-bought pie crust.
- Pumpkin puree. It keeps the pie smooth and sweet.
- Eggs. Used as a leavening agent and prevents the pie from getting soupy.
- Heavy cream. It gives this pie a luxurious texture and taste that knocks traditional evaporated milk out of the water.
- Brown sugar. Brown sugar is naturally moist and will help you achieve a soft, smooth, and delicious result.
- Bourbon. With its classic caramel and vanilla notes, bourbon pairs perfectly with the brown sugar to give this dish a refined sweetness.
- Cinnamon. This gives the pie its signature heady fragrance.
- Ground ginger. Adds a hint of spice to the recipe.
- Nutmeg. Adds earthiness.
- Ground cloves. The slight bitterness of cloves beautifully counterbalances the other sweet ingredients.
- Salt. Important for flavor development and structure in your pie.
For the Bourbon Whipped Cream
- Heavy cream. This makes the whipped cream perfectly smooth and delicious.
- Sugar. Bring some sweetness to the whipped cream.
- Bourbon. This is where the magic happens. The bourbon gives the whipped cream a smoky-sweet flavor.
- Vanilla extract. Essential for all whipped cream on pumping pies, you can’t leave out the vanilla.
- Salt. It acts as a flavor enhancer.
How To Make It
This Traeger smoked bourbon pumpkin pie is worth every minute that it takes to prepare! Follow these simple steps to create this unique rendition of a favorite dessert.
- Prep the crust and place it in the freezer.
- Preheat the pellet grill while the pie crust chills.
- Pre-bake the pie crust before leaving it on a rack to cool.
- Lower the grill temperature.
- Make the bourbon pumpkin pie filling.
- Pour the filling into the pie dish and place it directly on the grill grates.
- Remove the pie from the Traeger pellet grill when cooked.
- Let the pie cool at room temperature before moving it to the fridge.
- Make the Bourbon Whipped Cream and serve.
For detailed step-by-step instructions for this recipe, scroll down to the printable recipe card.
Place the pie dough in a pie dish. Fold the excess dough under and pinch the edges together.
Use a fork to make some holes in the bottom of the pie shell and freeze the dish for 30 minutes.
Place some parchment paper in the bottom of the pie shell and fill it with weights. We used dried beans in the photo.
Whisk the eggs with the pumpkin puree until well incorporated.
Add the sugar, cream, spices, and bourbon. Whisk until well blended.
Pour the filling into the pre-baked pie shell.
Tips For Success
- Don’t be afraid to use premade crusts. You may feel like it’s cheating to use a premade crust (it’s not, just FYI!), but it genuinely saves you hours in prep time. If possible, shop around for a crust made with full-fat butter to give it that homemade taste!
- Whisk like you mean it. You want a smooth and lump-free filling, so don’t take shortcuts when it comes to whisking.
- Be very careful not to overcook. You may be worried about making a wobbly pie, but you don’t want to overcook it as your filling will crack. Remove the bourbon pumpkin pie from the Traeger grill when the center is still slightly jiggly to retain this pie’s signature smooth texture.
- Blot your puree if you’re using a fresh variety. Lightly blotting fresh puree will remove some of the moisture to prevent an overly gooey result. You can spread the puree out on a baking pan and blot it with a paper towel.
- If you can’t pre-bake your crust, preheat the pellet grill to a higher temperature and bake the ingredients together before reducing the heat to finish. This helps the pie crust cook evenly, while the “low-and-slow” approach near the end allows your custard to remain creamy.
- If you use dried beans as pie weights, don’t throw them into a chili afterward! Label and re-use them as pie weights in the future instead. Also, ensure you evenly distribute the weights throughout the dish for a well-rounded bake.
- Place your pie crust in the freezer before baking. This allows the crust to hold its shape and prevents it from sagging down the sides of the pan when you transfer it to the hot grill.
- Don’t be tempted to open your grill too much during cooking. You may want to have a peek to ensure the filling isn’t too wobbly, but you’ll majorly extend bake time if you open the grill too much.
- Use an instant-read thermometer. If you’re a perfectionist, an instant-read thermometer will take any guesswork out of the cooking process. As soon as the filling reaches 175°F, you’ll be good to go.
- Use a cold bowl and beater for the whipped cream. This will prevent curdling or melting when you’re whipping. Throw the bowl and whisk in the freezer for 10 minutes before mixing the whipped cream.
- Don’t overfill your pie dish. You may have a tiny bit of filling left over, but you don’t want to overfill your pie dish, or it may spill over when baking.
You should save expensive single-barrel bourbons for sipping by the fire. For this recipe, Jim Beam, Wild Turkey, and Heaven Hill are all fine options.
Absolutely not. There’s simply not enough bourbon in this recipe to overwhelm the other flavors. Instead, the bourbon acts as an enhancer that brightens, lifts, and adds excitement to your pie.
Okay, so I don’t recommend implementing this dish as part of your five-a-day. However, a single slice of pumpkin pie is packed with vitamin A, potassium, vitamin C, and iron – all of which will assist your immune system and boost your mood!
In case you were wondering, traditional pumpkin pies were established by early American settlers in the Plymouth colony as early as 1621!
Tools and Equipment
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- Well, you are going to need a Traeger to smoke a pumpkin pie, right?! This Traeger Timberline 1300 is an absolute workhorse, and it is built to last a lifetime. Don’t forget to stock up on Traeger pellets!
- If you don’t want to use dried beans as pie weights, you can use these ceramic pie weights instead.
- Scrape up all of the pumpkin pie goodness with these silicone spatulas, and don’t leave any pie behind!
- You need some pie pans to make a pie! These Pyrex pie pans are essential. If you are a fan of aluminum pie pans, this USA Pan pie pan is a favorite of mine.
What Else Is Cooking?
Nothing goes with this Traeger smoked bourbon pumpkin pie quite like these holiday favorites. Try this brown sugar bourbon brined Traeger smoked turkey or this wet brined Traeger smoked turkey. If you are a fan of prime rib, you will love this Traeger smoked prime rib recipe.
If you need another pumpkin-flavored dessert, try this no-bake pumpkin cheesecake parfait. It is so delicious and very easy to put together for a large gathering.
Whether you’ve always wanted to experiment with alcohol in baking or simply want to spice up your typical Thanksgiving dessert this year, you’re unlikely to be disappointed with this Traeger smoked bourbon pumpkin pie.
Beautifully flaky, perfectly balanced, and gaining a subtle smokiness from the grill, it’s a knockout pie that’s guaranteed to have your entire family coming back for a second (or third!) slice.
Tell Me What You Think!
Did you try out this recipe? Please leave a comment below and let me know how you liked it. Also, snap a picture and post it to your favorite social platform. Be sure to tag me at @alicensetogrill and let me know how you liked it!
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- 1 recipe single crust pie crust OR
- 1 store-bought pie crust
For Smoked Bourbon Pumpkin Pie
- 1 can (15 ounces) pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- 3/4 cup brown sugar
- 3 tablespoons bourbon
- 2 teaspoons cinnamon
- 1-1/2 teaspoons ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the Bourbon Whipped Cream
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 tablespoon bourbon
- 1/4 teaspoon vanilla extract
- pinch of salt
Prep the Crust
- Roll the pie crust into a 12-inch circle and transfer it to a standard 9-inch pie dish. Fold over the excess dough and crimp the edges.
- If you don’t want to pre-bake the pie crust, see the notes for baking directions.
- Use a fork to poke several holes in the bottom of the crust (this will prevent the crust from bubbling up while it bakes). Then, place the crust in the freezer for 30 minutes.
- Preheat the Traeger pellet grill to 375°F while the pie crust chills in the freezer.
- Line the crust with parchment paper and fill it with either pie weights, rice, or dried beans. Place the pie dish directly on the grill grates and bake for 20 minutes. Remove the pie weights and set the pie dish on a rack to cool while you make the filling.
- Lower the Traeger temperature to 325°F.
Bourbon Pumpkin Pie Filling
- Place the pumpkin puree and eggs in a large mixing bowl and whisk well to make sure the eggs get completely incorporated. Add the cream, brown sugar, bourbon, cinnamon, ginger, nutmeg, cloves, and salt to the bowl. Whisk until well combined.
- Pour the filling into the pie dish and place it directly on the grill grates. Bake for 55 to 75 minutes or until the center of the filling registers 175°F. The edges of the pie will start to look slightly puffed, and the center will still be a little jiggly. The pie will firm up when it cools.
- Let the pie cool at room temperature for 1 to 2 hours, then place it in the fridge to chill.
Make the Bourbon Whipped Cream
- Place the heavy cream, sugar, bourbon, vanilla, and salt in a chilled bowl and beat on medium-high speed until it reaches stiff peaks. This usually takes 60 to 90 seconds. Don’t over-whip the cream, or it will start to look curdled (and eventually turn into butter).
- Serve the pie with the bourbon whipped cream.
- If you don’t want to pre-bake the pie crust, preheat the pellet grill to 375°F. Pour the filling into the pie shell and bake for 20 minutes at 375°F, then reduce the heat to 325°F and bake until the internal temperature reaches 175°F (about 50 to 60 minutes).
The initial 20 minutes at a higher temperature will help the pie crust cook better. Lowering the temperature will help the custard cook slower and stay creamy.
- If you are using a pie crust that is already pre-baked, like a graham cracker crust, you can start by pre-heating the pellet grill to 325°F.
- If you use dried beans as pie weights, do not try to cook the dried beans later. Instead, just label them and re-use them as pie weights in the future.
- Placing the crust in the freezer before you pre-bake it will help it hold its shape and keep it from sagging down the sides of the pan when you transfer it to the hot grill.
- Try to prevent opening the grill too often while baking. If you cook other items along with the pie and open the grill frequently, it will take longer to bake.
- Don’t worry if the pie is a bit jiggly when you remove it from the oven. As long as you bake it to an internal temperature of 175°F, it will be done. If you bake it longer, it won’t be as creamy and smooth.
- An instant-read thermometer will take all of the guesswork out of the baking time. Cooking the pie to 175°F will GUARANTEE a creamy custard filling that isn’t underbaked or dry and over-baked.
- When you make the whipped cream, use a cold bowl and cold beaters for best results. Place the bowl and whisk in the freezer for 10 minutes before making the whipped cream.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 519Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 137mgSodium: 376mgCarbohydrates: 44gFiber: 2gSugar: 23gProtein: 7g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.