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Pumpkin Pie

Classic pumpkin pie is a staple at any holiday get together, but it gets even better when you bake it on your Memphis Wood Fire Grill. Add a smoky finish and free up some precious oven space with this fall favorite. For this recipe, you can refer back to our pie crust recipe (find it on our recipe pages under desserts). We also recommend topping this holiday treat with homemade whipped cream topping. Simply combine 16 oz. heavy whipping cream, 3 Tbsp. sugar, and 1 tsp of vanilla and beat on high until peaks form.
Preparation
1. Preheat the grill to 425°F

2. In a large mixing bowl, mix together all dry ingredients (salt, sugar, ginger, cinnamon, cloves, and nutmeg)

3. Once mixed, add eggs and canned pumpkin. Mix these ingredients in.

4. Slowly add in evaporated milk until all 12 oz. has been added.

5. Roll out crust and line the pie dish. Add filling.

6. Bake on the grill for 1 hour or until the filling has set.

Ingredients
1 pie crust (premade or homemade)
15 oz. pure pumpkin, canned
12 oz. evaporated milk
2 eggs
½ tsp nutmeg
½ tsp cloves
1 tsp cinnamon
1 tsp grated ginger
¾ cup sugar
½ tsp salt
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