Steps

• 1

  Preheat the Traeger grill with the lid closed to 375°F; this will take about 15 minutes.

  375 ˚F / 191 ˚C

• 2

  Line the premade pie shell with parchment paper and fill with pie weights or dried beans; make sure to spread the weights to the edges. Place on the grill and bake for 10 minutes.

  375 ˚F / 191 ˚C

  00:10

• 3

  Remove the pie weights and parchment paper and continue to cook until very light golden, about 5 minutes. Allow to cool slightly.

  375 ˚F / 191 ˚C

  00:05

• 4

  Make the filling: Using an electric mixer, beat the eggs, egg yolks, sugar, cinnamon, nutmeg, and salt until combined. Add the eggnog, heavy cream, and vanilla and mix well. Set a fine sieve over the pie crust and pour the eggnog mixture through it into cooled crust.

• 5

  Preheat the Traeger the lid closed to 350°F; lower it to 350°F is already going. Transfer the pie to the grill grate and bake until the pie is puffed and the outer 2 inches are set but the center is still a bit jiggly, 45 to 50 minutes. If the pie begins to brown too fast, cover it loosely with foil.

  350 ˚F / 177 ˚C

  00:45

• 6

  Make the whipped cream: Using electric mixer, whisk the cream for 2 minutes. Add the powdered sugar (sifted if lumpy), vanilla, bourbon, and salt. Whisk until soft peaks form. Keep refrigerated until ready to serve.

• 7

  Either top the pie with the whipped cream and then slice or slice and serve with a dollop of cream on each slice. Enjoy!