Steps

• 1

  Make the pie crust: Add the flour and salt to a food processor fitted with the dough blade and pulse until combined and aerated. Add the butter and shortening. Pulse 3-4 times, until broken down into pea-sized pieces. While pulsing, drizzle in the ice water. Once the dough begins to come together, turn out onto a clean surface and knead by hand until all of the flour is incorporated. Divide the dough in half, shape each half into a disc, and wrap tightly in plastic wrap. Refrigerate until firm, at least 30 minutes.

• 2

  Make the filling: In a medium bowl, whisk together the eggs, pumpkin purée, and sugar. Add the cinnamon, salt, ginger, cloves, and nutmeg and whisk until combined. Slowly stream in the evaporated milk and whisk until smooth.

• 3

  When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.

  425 ˚F / 218 ˚C

• 4

  Remove one disc of pie dough from the refrigerator and roll it into a 12-inch round. Transfer to a 9-inch pie dish. Trim the edges so there's 1/2 inch of overhang and crimp as desired. Save the remaining dough for another pie.

• 5

  Pour the filling into the pie shell. Place the pie on a baking sheet and tent with foil.

• 6

  Place the baking sheet on the grill grates. Close the lid and bake for 15 minutes, then reduce the Traeger temperature to 350°F and continue baking until the filling is set, about 40 minutes more. Remove the pie from the grill and let cool for 1 hour, then refrigerate overnight.

  350 ˚F / 177 ˚C

  00:55

• 7

  Slice and serve. Enjoy!