Skip to Content (press ENTER)

Grilled Pumpkin Pie Recipe

pumpkin pie with a slice cut out next to mini pumpkins and cinnamon sticks
Back to Blog List Page

What’s the most delicious part of your Thanksgiving feast aside from the deep-fried turkey? The grilled pumpkin pie of course! This traditional recipe grill-bakes beautifully, keeping your oven free for cooking sides or more pies.

    5 min - 10 min
    50 min
    1 hrs


  • 1 can pure pumpkin puree
  • 2 eggs
  • 1 can evaporated milk
  • ¾ cup sugar
  • ½ tsp. salt
  • 1 ½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground clove
  • 1 9” pie shell, plus another optional for decoration
  • Whipped cream (optional)


  1. Prepare your grill for indirect grilling at about 400 degrees with the lid closed. For instance, on a 3-burner grill, turn the outside burners on, but leave the middle burner completely off.
  2. In a large mixing bowl, mix together pumpkin puree, eggs, evaporated milk, sugar, salt, cinnamon, ginger and cloves.
  3. Press one pie shell into grill-safe pan, and then add filling, using a spatula to smooth. If desired, used the other pie crust to form decorative elements for your pie. Try creating a rope of dough and twisting around the outside or using cookie cutters to make seasonal shapes and top your pie.
  4. Bake for 20 minutes at high, keeping the lid closed. Reduce heat to 350 and bake for an additional 30 minutes, again keeping the lid closed.
  5. Remove carefully and allow pie to cool before serving with whipped cream.