It’s usually at this this time of year that I get really excited about outdoor grilling. Perhaps it’s the scent in the air as the season changes, the falling leaves and the crisp cool air. I take this as an opportunity to pull over a warm sweater, get out back and light up the grill. This year I’ll be tackling a thanksgiving feast from starters to dessert all hot off the grill!
Sure we’ve seen some great grilled turkey offerings over the years, delicious grilled squash and side dishes but when was the last time you attempted that traditional pumpkin pie…on the grill?
The flavors remain the same. Notes of cinnamon and nutmeg matched with a creamy texture and browned pastry. What I thought was pretty cool was that it could be done on the grill as opposed to spending the day in your kitchen.
This recipe is sure to impress even the most timid of grillers. By harnessing the power of indirect heat and this recipe you will be sure to have something to be thankful for!
Grilled Pumpkin Pie
by Michael P. Clive
1- 9 inch frozen pie shell
1-3/4 cups pumpkin puree
1 cup packed brown sugar
¾ cup evaporated milk
2 eggs, beaten
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
1. Pre-heat grill for indirect cooking over high heat at 425F.
2. Filling: In a bowl, WHISK together the pumpkin puree, sugar, milk, eggs, cinnamon, nutmeg, ginger and salt. Pour into pie shell.
3. BAKE using indirect heat for 15 minutes with the lid always closed. Reduce the temperature to 350F still using indirect medium heat as your method to bake.
4. CONTINUE to bake for an additional 35 minutes or until a knife is inserted into the center of the pie and comes out clean.
5. Let COOL on rack.
6. Once cooled down TOP with whipped cream.