Grilled Pumpkin Pie with Hickory-Smoked Ginger Snap Crust

Grilled Pumpkin Pie with Hickory-Smoked Ginger Snap Crust

With Vanilla Ice Cream!

If you’re reading this in the Fall, one might start off this post by saying, ‘It’s that time of the year…’ – yes, we could do that – and we know that pumpkins are seasonal as well.  We just hate to be so cliche.  Anyways…

Here is a great recipe for awesome Hickory Smoked Pumpkin Pie – get busy – Thanksgiving is just around the corner!


  • 1 handful hickory wood chips
  • heavy duty foil
  • heatproof pan
  • 9-inch 6 cup pie pan
  • baking sheet


  • 6 ounces of ginger snaps (regular or gluten-free); approximately 25 cookies
  • 2 tablespoons light brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1 15-ounce can pumpkin puree (not pie filling); homemade pumpkin puree may be substituted
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cloves
  • 2 large eggs, lightly beaten
  • Vanilla ice cream or whipped cream, for serving (optional)

Click NEXT (below) for Steps 1 , 2 & 3!

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