Pumpkin Pie With Bourbon Whipped Cream
By Traeger Kitchen
We hope you'll take the delicious opportunity to prepare this classic Thanksgiving pumpkin pie on your Traeger this year and impress your family and friends with the subtle smokiness that comes with cooking over a wood fire.
Prep Time
10 Min
Cook Time
50 Min
Pellets
Cherry
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | frozen pie crust, thawed |
| 15 Ounce | Pumpkin, canned |
| 14 Ounce | sweetened condensed milk |
| 1 1/2 Teaspoon | pumpkin pie spice |
| 1 1/2 Teaspoon | vanilla extract |
| Pinch | Salt |
| 2 Large | eggs |
| 1 Cup | heavy cream |
| 2 Tablespoon | powdered sugar |
| 1 1/2 Tablespoon | bourbon |
Steps
1
Keep the pie crust refrigerated until ready to use. In a mixing bowl, preferably with a hand-mixer, combine the pumpkin, milk, pumpkin pie spice, vanilla, and salt. Add the eggs and whip until combined. Pour into the prepared pie shell.
2
When ready to cook, start the Traeger grill and set the temperature to 425F and preheat, lid closed, for 10 to 15 minutes.
425 ˚F / 218 ˚C
3
Bake the pie for 15 minutes.
425 ˚F / 218 ˚C
00:15
4
Reduce the temperature to 350F and continue to bake for 35 to 40 minutes longer, or until a slender knife inserted in the center of the custard comes out clean.
350 ˚F / 177 ˚C
00:40
5
Whip the cream with a hand-mixer or egg beater until soft peaks form. Add the sugar, bourbon, and 1/2 teaspoon vanilla and continue to whip until incorporated. Do not overwhip or you will have boubon-flavored butter. Serve with the pie.
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