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Pumpkin Pie on the BGE (Warning: pic heavy)

dweebs0r Posts: 539
edited October 2013 in Desserts
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.

photo IMG_20131014_094453_zps24991fde.jpg

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.

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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.

photo IMG_20131014_115954_zpsc7bf8a6f.jpg

Scooped out the soft pumpkin into a bowl and blended it up.

photo IMG_20131014_121419_zps02c62fa0.jpg

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.

photo IMG_20131014_173017_zps3029741c.jpg

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.

photo IMG_20131014_182300_zps2dc4230c.jpg

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 & a 36" Blackstone griddle).
Location:  🍺🍺  The back porch, Munford, TN.  🍺🍺


  • MaskedMarvel
    MaskedMarvel Posts: 3,156
    Hey don't dig on yourself that looks awesome. Really delicious!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!

  • DMW
    DMW Posts: 13,832
    That looks great. Right time of the year for pumpkin pie for sure.
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    That's bad freakin' ass! Sorry but, I may have to copy this one this weekend. Very impressive. And if my smell-o-vision is working it smells and tastes sweet as well....pie :-D
    LBGE 2013 & MM 2014
    Flying Low & Slow in "Da Burg" FL
  • EggoMatic
    EggoMatic Posts: 130
    I surely agree. That pie looks really good. Thanks for posting!
    LBGE Virginia Beach, Virginia
  • dweebs0r
    dweebs0r Posts: 539
    Thanks for the comments guys!  I have a pile of farm fresh sweet potatoes that I am going to try out on the egg (as a pie) next.
       -Jody Newell (LBGE & a 36" Blackstone griddle).
    Location:  🍺🍺  The back porch, Munford, TN.  🍺🍺
  • TexanOfTheNorth
    Try slicing and grilling some of those sweet potatoes too.

    Pie looks great!
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada