It's a Turkey Day classic but we spiced up our recipe with a little extra pepper, then popped it on the grill! But how did we do? Try yourself and find out.
Grilled Pumpkin Pie
1 premade pie crust (use an additional crust for decoration. Directions below)
1 15oz can (about 2 cups; 450g) pumpkin puree
3 large eggs
1 and 1/4 cups (250g) packed light or dark brown sugar
1 Tablespoon (8g) cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground or freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon fresh ground pepper
1 cup (240ml) heavy cream
1/4 cup (60ml) milk
Egg Wash: 1 egg and 1 Tbs milk
Preheat grill to medium heat (about 350 degrees). Line pie plate with crust and crimp edges. Cut out leaf shapes from second crust. Turn a baking pan upside down on the grill. Prebake crust for 10 minutes over indirect heat.
Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.
Fill prebaked crust ¾ full with mixture (there might be some left over) and bake over indirect heat for 40 minutes. Cover edges of crust with foil to prevent over browning. Pie should be just about set with a little wobble in the middle.
Brush leaves with egg wash. Remove foil from crust and place leaves around the edge of the pie. Return to grill and bake another 10-15 minutes over indirect heat until leaves are browned and pie wobbles only slightly in center.
Remove from heat and let cool. Serve with whipped cream.
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