I'm a lifestyle journalist, taste and trend investigator and baking aficionado. Find me online at inforum.com, Facebook, Twitter and The Skrive. www.inforum.com

 
 

Yes, Virginia You Can Grill Pumpkin Pie

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Don't you hate it when you find a recipe online and the author of the blog post makes you scroll past page after page of their musings to FINALLY find the recipe? I'm not going to do that. I'm going to give you this recipe for Fireball Cinnamon Whisky Pumpkin Pie on the grill from BBQ Pit Boys RIGHT AWAY. You're welcome. (I'm not so bad, no matter what you've heard.) After you read the recipe...scroll down, I've added my own instructions for baking this in the oven if you're like me and you'd prefer to stay indoors in your jammies. #Lifegoals.

Fireball Cinnamon Whisky Pumpkin Pie (on the grill)

Ingredients:

Frozen Pie Crusts – 2 (9” each or make your own )
Pure Pumpkin – 1 can, 30 ounces
Evaporated Milk – 1 ½ cans, 18 ounces
Eggs – 4
Sugar – 1 ½ cups
Salt – 1 teaspoon
Ground Ginger – 1 teaspoon
Ground Cloves – ½ teaspoon
Fireball Cinnamon Whisky – 6 ounces

Instructions:

Bring grill temperature up to 400 degrees Fahrenheit.

Crusts:

Follow directions on package of frozen pie crusts.Using a fork, poke small holes all around pie crust.Place pie crusts on grill opposite hot coals for 15-20 minutes. Cover grill.Be sure to follow cooking times on the package of your frozen pie crusts.Remove crusts from grill and reduce heat to 325 degrees Fahrenheit.

Pie Filling:

Crack eggs and put in a mixing bowl.Whisk and combine sugar, salt, ground ginger, ground cloves, pure pumpkin, evaporated milk, and cinnamon whisky. Thoroughly mix ingredients. Pour mixture to the top of each pie crust.

Making:

Turn down grill temperature to 325 degrees Fahrenheit. Place pies on grill opposite hot coals. Cover grill and cook for 25-30 minutes. After 25-30 minutes, remove cover and rotate pies a half turn for even cooking. Cover grill and cook for another 20-25 minutes. Remove cover and check pies for doneness. Place a tooth pick into center of each pie and remove. If they come out clean, pies are done. If the pie sticks to toothpick they are not done. Continue cooking until you get a clean toothpick. When pies are done place on a cooling rack. When cool, serve with whipped cream.

Recipe by BBQ Pit Boys

Attention pajama sock-wearing indoor lovers: To make the pumpkin pie inside, preheat your oven to 425 degrees Fahrenheit. Put filled pies (no need to bake empty shells first) in oven for 15 minutes. Reduce temperature to 350 degrees Fahrenheit and bake for 40 to 50 minutes or until knife inserted near center comes out clean.

I baked this pie on my own over the weekend and tested out grilling it with my former radio partner and all-around fabulous friend Paul Bougie, who is also a grilling god. We both agreed that while grilling took a little longer, the flavor was definitely better than just putting it in the oven. We loved the smoky and full-bodied flavor.

See the full story and video on Inforum.com on Thursday, Nov. 8.

I'd love suggestions about what you'd like me to cover. Just email me at tracy.briggs@forumcomm.com.

See “The Scoop” at Inforum.com on Thursdays. Follow me on The Skrive and add “thescoop” to My Tags on your personalized “My Skrive” page.


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