Ingredients
Pie:
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3/4 cup (180 milliliters) light brown sugar
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2 large eggs
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1 23-centimeter prepared pie crust
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1/2 teaspoon (2.5 milliliters) salt
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1 teaspoon (5 milliliters) ground cinnamon
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1/4 teaspoon (1.25 milliliters) ground clove
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1/2 teaspoon (2.5 milliliters) ground ginger
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1/2 teaspoon (2.5 milliliters) ground nutmeg
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Pinch allspice
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450 milliliters pumpkin puree
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360 milliliters evaporated milk
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2 tablespoons (30 milliliters) Rye whiskey
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1 tablespoon (5 milliliters) maple syrup
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Cinnamon, to dust for garnish
Whipped cream:
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1 cup (240 milliliters) whipping cream
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1 tablespoon (15 milliliters) Rye whiskey
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1 tablespoon (15 milliliters) powder sugar
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1/4 teaspoon (1.25 milliliters) vanilla extract
Special equipment:
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1 cup (240 milliliters) Cherrywood smoking chips, soaked
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Tinfoil for smoking packet
Directions
Pie:
- Preheat half the BBQ to high or 450 F (230 C).
- Make a smoking packet with Cherrywood chips and tinfoil.
- In a small bowl mix brown sugar, salt, cinnamon, clove, ginger, nutmeg, and allspice, to make spice mixture.
- In a large bowl combine eggs, and pumpkin puree, mix.
- Add spice mixture then maple syrup.
- Slowly add evaporated milk and rye until completely incorporated.
- Pour mixture into pie shell.
- Place the tinfoil smoking packet directly over the burners, adjust positioning of smoking packet as needed to prevent burning and to encourage consistent steady smoke.
- Place the pie on the unlit side of the grill to smoke indirectly for fifteen minutes.
- Reduce temperature to medium/high or 400 F (205 C).
- Cook for an additional thirty minutes or until a toothpick can be inserted and come out clean.
- Set aside and let chill.
Whipped cream:
- In a medium chilled bowl whip together whipping cream, powdered sugar, and vanilla until they thicken.
- Fold in the Rye whiskey.
To serve:
- Served chilled pumpkin pie with a small bowl of the whiskey whipped cream, and a dusting of cinnamon.
- Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
