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Traditional Pumpkin Pie
Ingredients
| Ingredients | Quantity |
|---|---|
| FOR THE PASTRY | |
| All-purpose flour | 2 cups |
| Shortening or butter (in 1/3-in cubes) | 1 cup |
| Salt | 1/2 teaspoon |
| Egg (lightly beaten) | 1 |
| Water | 4 tablespoons |
| FOR THE FILLING | |
| Large whole eggs | 3 |
| Large egg yolk | 1 |
| Canned evaporated milk | 1 1/2 cups |
| Fresh or canned pumpkin puree | 1 1/2 cups |
| (For fresh, roast a 2 pounds small sugar pumpkin | |
| at 400°F (204°C) for 50 to 60 minutes on indirect heat) | |
| Packed light-brown sugar | 3/4 cup |
| Ground cinnamon | 1/2 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Ground nutmeg (pinch) | Pinch |
| Salt | 1/2 teaspoon |
| Whipping cream (for garnish) | 1 cup |
Steps
Fall is officially here and Pumpkin Pie is back on the menu! You can absolutely bake a pie in the stove, per usual, but think of the complex flavor profile your pie will have when baked on your charcoal BBQ. The Broil King Keg 5000 is the perfect tool for this and what I'll be using today.
One of my favorite things about grilling with a charcoal BBQ is experimenting with different flavors of fuel. For this recipe I'm using a sweet Canadian Maple Lump Charcoal and some Montana Sugar Maple wood chips.
Let's Get Started:
1. Preheat your Broil King Keg, use the diffuser kit or indirect heat, to a target temp of 375F.
2. By hand in a bowl stir the flour and salt. Add the butter or shortening, toss lightly in the flour with your fingers, cut in the flour with a pastry cutter until the pieces of lard are no larger than hazelnuts and no smaller than baby peas. Don't worry if the pieces are not all the same size. Add liquid and cut it in for 2 minutes until there is no loose flour in the bottom of the bowl, the dough will look like gravel.
3. Dump the dough onto a work surface. Use your fingertips to pinch it together into a ragged mass, or smear the dough with the heel of your hand.
4. Flatten dough into a disk put into a buttered pie dish. Push the dough into the corners of the pie dish. Trim dough to meet the edge of the pie dish. Prick the bottom of the dough with a fork all over the bottom of the dish. Line the shell with parchment paper, leave a 1 in. overhang. Fill with pie weights or dried beans.
5. Grill with indirect heat until the edges are just beginning to turn golden, 15 to 20 minutes. Remove the weights and parchment paper.
6. Return the crust to the grill, continue to bake for 15 to 20 minutes until lightly golden all over. Cool completely.
7. Reduce the BBQ temperature to 350F.
8. In a large bowl, whisk together pumpkin, sugar, cinnamon, ginger, nutmeg, salt, whole eggs and evaporated milk until combined. Pour mixture into the crust.
9. Grill with indirect heat until the filling is set around the edges but still slightly soft in the centre, 40-45 minutes. The filling will be slightly loose in the centre but will firm up as it cools.
10. Cool completely and garnish with whipped cream.
Enjoy and remember, you got this!
Written by: Phylicia Burd
Recipe by: Broil King