When it comes to Thanksgiving, few things are as highly anticipated as the post-dinner pie consumption. We hope you'll take the delicious opportunity to prepare this classic pumpkin pie on your Traeger this year and impress your family and friends with the subtle smokiness that comes with cooking over a wood fire. The sweet pie is tasty enough on its' own, but pair it with our light and airy bourbon whipped cream and you'll enter into the Hall of Thanksgiving Fame.
Pumpkin Pie with Bourbon Whipped Cream
Prep Time: 10 minutes
Cook Time: 50-55 minutes
Serves: 6-8 (depending on how you slice it)
Recommended Pellets: Apple, Pecan
1 9-inch prepared refrigerated pie crust
1 15-ounce can pumpkin (not pumpkin pie filling)
1 14-ounce can sweetened condensed milk
1-1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
Pinch of salt
2 large eggs
1 cup heavy (whipping) cream
2 tablespoons powdered sugar
1-1/2 tablespoons good-quality bourbon
1/2 teaspoon vanilla
Keep the pie crust refrigerated until ready to use. In a mixing bowl, preferably with a hand-mixer, combine the pumpkin, milk, pumpkin pie spice, vanilla, and salt. Add the eggs and whip until combined.
Pour into the prepared pie shell. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 425 degrees F and preheat, lid closed, for 10 to 15 minutes. Bake the pie for 15 minutes.
To prevent the crust from browning too much, you can now cover the edges of the crust with thin strips of tin foil. Reduce the temperature to 350 degrees F and continue to bake for 35 to 40 minutes longer, or until a slender knife inserted in the center of the custard comes out clean.
Whip the cream with a hand-mixer or egg beater until soft peaks form. Add the sugar, bourbon, and 1/2 teaspoon vanilla and continue to whip until incorporated. (Do not overwhip or you will have boubon-flavored butter.)
Serve with the pie.