Traditional Pumpkin Pie

Preheat your Broil King Keg, use the diffuser kit or indirect heat, to a target temp of 375F.

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.

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.

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.

Grill with indirect heat until the edges are just beginning to turn golden, 15 to 20 minutes. Remove the weights and parchment paper.

Reduce the BBQ temperature to 350F.

In a large bowl, whisk together pumpkin, sugar, cinnamon, ginger, nutmeg, salt, whole eggs and evaporated milk until combined. Pour mixture into the crust.

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.

Cool completely and garnish with whipped cream.