Pumpkin Pie

Pumpkin Pie

A quick and easy pumpkin pie with a little Traeger goodness.

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  • 4 oz cream cheese, room temperature (optional substitute - fat free cream cheese)
  • 1 (15-ounce) can pumpkin puree
  • 1/3 cup heavy whipping cream (optional sub; fat free milk thickened with flour)
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon pumpkin pie spice
  • 3 large eggs
  • 1 (9-inch) frozen pie crust shell, kept in foil pie tin
  • Whip cream (topping)


  • Set grill to Medium setting (three speed controller)
  • Mix cream cheese, puree, milk, sugar, and spice
  • One at a time incorporate an egg to mixture
  • Pour mixture into pie shell
  • Bake for 50 minutes, edges should be golden and pie should be firm around edges with slight movement in middle
  • Let cool before whip cream is applied (optional)