Make your own pumpkin pie on the grill, from scratch. It’s easy, delicious and satisfying!
Grilling season is not over until it’s over, even if it’s pumpkin season already! A time of the year that has its perks: The trip to the local pumpkin patch, the spiced fall desserts and rich homemade warm food. And what about that all-time favorite pumpkin pie? Make your own grilled pumpkin purée and go bake outside! This is a delicious recipe that will get you grilling this fall if you’re up for the challenge of making your own pumpkin pie from scratch.
FOGO Lump Charcoal
- 2 lb whole pie pumpkin
- 2 eggs
- ½ cup packed dark brown sugar
- 1/3 cup white sugar
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground cardamon
- ½ teaspoon of lemon zest
- 2 cups of pumpkin pulp purée
- 1 ½ cup heavy cream
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoon sugar
- 1 stick chilled unsalted butter, cut into inch-sized cubes
- 3 to 4 Tbsp chilled water
Delicious Grilled Pumpkin Purée
After you get your FOGO ready, start the preparation while the temperature reaches between 350 and 400 degrees F°. Slice the pumpkin in half and scoop out all of the pumpkin seeds. You can discard these or save them for later if you feel like roasting them to keep their savory flavor.
Now, wrap your pumpkin halves in aluminum foil to keep them moist while they roast at 350-400 degrees F°. Leave them there until the texture from the texture has softened and the shape has collapsed. Check regularly, but it can take between 35 and 45 minutes.
Remove from the grill, unwrap and scoop away the pumpkin flesh, peel away the skin. Dispose of the skin and let it cool. Then, cut the pumpkin and, using a knife to chop into large chunks. Now that it’s nicely grilled puree the grilled pumpkin using a food processor or a blender. Mix until it’s so smooth it slides off your spatula!
Set the grilled pumpkin puree aside.
Combine the main ingredients (flour, salt, sugar) using a food processor. Now, add the butter: Add half of the butter cubes and pulse 8 times. Then add the other half of the butter cubes and pulse 6 more times. The result resembles a coarse meal, with many butter pieces the size of peas; it adds to the signature crumbs of a classic pie crust.
Add two tablespoons of cold water to the food processor bowl and pulse several times. Slowly add more ice water, a teaspoon at a time, pulsing several times after each addition, until the mixture just barely begins to clump together. The crumbly dough should hold together.
Form dough into a disk, wrap and chill. After the flat disk has been refrigerated, let it sit and roll it out.
Baking your own Pumpkin Pie
Set your grill for indirect heat to 425°F. Use a large cast-iron skillet and make a pie shell with the crust when ready.
Make a base of signature fall flavors to enhance the taste of the pumpkin purée. Use a large bowl to beat eggs, mix in sugars, salt, spices (cinnamon, ginger, nutmeg, cloves, cardamom) and lemon zest. Mix in the brown sugar, white sugar, and salt. Now, add pumpkin and cream. Stir in the cream, with folding movements. Beat together until everything is well mixed.
Pour the filling into pie shell and place the cast-iron skillet onto your grill. Bake at a high temperature of 375°F for 40 minutes. The pumpkin pie should be done when the center of the filling reaches 175°F.
Tips: Think of spreading out the tasks over time! Think of grilling the pumpkin a day or two in advance, to have the purée ready. Try making the crust before, as this is something you can keep in the fridge or even the freezer. Whatever you do, be sure to enjoy the experience of having made your own pumpkin pie, hot off the grill.
Want to grill a pumpkin pie but not go through all the hassle of creating the puree? Try this recipe!
Try out and let us know what you think!