Baked from Scratch Pumpkin Pie

Spice up your pumpkin pie with some ginger and cinnamon! Just like grandma used to make, the buttery crust and whipped cream delivers yummy goodness in every bite. 

Pellets: Traeger Cherry BBQ Wood Pellets

Ingredients (Serves 8): 

• 1 medium sized sugar pumpkin 

• 2 tablespoons sugar 

• 1½ teaspoons salt 

• 1 ¾ cups all-purpose flour 

• ¼ cup shortening 

• 6 tablespoons cold butter 

• 8 tablespoons ice water 

• 2 eggs 

• 2 egg yolks 

• 1 ½ cups heavy cream 

• ½ cup granulated sugar 

• 2/3 cup brown sugar, packed 

• 2 teaspoons cinnamon 

• 1 teaspoon grated ginger 

• ¼ teaspoon ground cloves 

• ¼ teaspoon ground nutmeg 

• 1/8 teaspoon ground cardamom 

• Zest from ½ lemon

Steps: 

1. Set your Traeger Pellet BBQ to 260˚C / 500˚F and preheat for 15 minutes with the lid closed. 

2. Combine flour, salt and granulated sugar in a bowl and work in the butter until it resembles the shape and size of peas. Add the shortening and repeat the process. 

3. Add water 1 tbsp at a time, folding the dough with a spatula until it starts to come together. Then shape the dough into a flat disc, wrap in plastic wrap and refrigerate for one hour. 

4. While your dough is cooling, cut the pumpkin into quarters, remove the insides, and place the quarters directly on the grill grate. Cook until tender (about 35 minutes). 

5. Once cool, scoop out the flesh and pulse in a food processor until it reaches the consistency of apple sauce. 

6. In a medium bowl, whisk together the pumpkin, whole eggs, egg yolks, heavy cream, brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, cloves, cardamom, and lemon zest. 

7. Remove your dough from the fridge and roll out until it measures 12” in diameter. 

8. Butter your pie pan, place the dough inside, then trim the edges and crimp the outer crust. 

9. Cut a large square of parchment paper and use it to line the pie dough. Snug the lining right up against the edges and sides of the pie dough. 

10. Pour your pie weights into the pie dish. Make sure they cover the bottom of the pie and press against the sides of the pie. The bottom weights will keep the pie from puffing up and the side weights will keep the sides from sagging as the crust bakes. 

11. Place the pie on a baking sheet and bake until the edges of the crust begin to turn golden (12-15 minutes). 

12. Remove the pie from the grill and remove the parchment and weights from the pie crust. Then return the crust to the grill and bake until the bottom looks dry (approx. 5 minutes). 

13. Pour your filling into the pie crust and place back on the grill grate. Cook for 45 minutes to an hour. The center of the pie should be just set and will jiggle a little bit. 

14. Let the pie cool, then slice and serve with whipped cream!