Someone else made this recently so the credit goes to them. I have never made a pumpkin pie except using the canned stuff. I thought I would document the cook on here in case someone else has the urge to try it.
I bought some pumpkin pie pumpkins from Lowes.
Tried to cut them in half and had a heck of a time doing it. Ended up cutting them with a wood saw. I dont know if that means the pumpkins weren't ripe enough or what but I couldn't hack through them with a really sharp kitchen knife. Anyway, cut them in half and scooped out the guts.
Put them on the BGE, indirect at about 350. They were soft in a little more than an hour. Here is a tip, put the pumpkins cut side up. If you put them cut side down (like I did at first) the moisture from the pumpkins leaks out onto the platesetter and causes the egg to smoke.
Scooped out the soft pumpkin into a bowl and blended it up.
Mixed up the pumpkin pie using a simple recipe found using Google. http://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/detail.aspx
Here are the ingredients used:
I obviously used my fresh pumpkin in place of the canned stuff. Mixed it up according to the directions and poured it into the unbaked pie shell.
Grill is a little messy from making country ribs earlier in the day.
Cooked the pie at about 375 indirect until the pie was firm and a butter knife came out of the center clean.
This is the finished product. The brown parts on the edges are from the pie mixture spilling a bit when I was walking it out to the grill.
The pie turned out really good. Needed to be just a tad sweeter. Almost tasted like a sweet potato pie.
Overall, I recommend doing one this way. I love knowing exactly what does into my food instead of just dumping a can or mush into a pie shell.
The pics and the pie arent as pretty as some of the examples people put on the forum but I still consider myself new to this hobby. Hopefully this will help someone with Thanksgiving coming up soon and all.
-Jody Newell (LBGE, Mini "soon")Location: Munford, TN Homepage: