Chef Tom bakes up a smoke roasted pumpkin pie from scratch and includes some nice little details that will help you serve your best tasting, and best-looking, pumpkin pie ever. Full recipe here: www.atbbq.com/...
Boy am I excited to try and make this. Pumped for you guys' RU-vid success, almost to 100k subs! Keep it up, production quality and recipe mastery is spot on.
We have a Cuisinart that we really like, and also our little Kenwood processor. So I don't know that we have a favorite. The only issue we run into is that it usually isn't big enough.
Really love all your videos. You guys do a brilliant job. Thank God they are filmed so well, so much poor videography on youtube, and Chef Tom is a genius. From Melbourne, Australia - keep up the great work. Cheers!
The pumpkin from the jar looks much thicker than the fresh puree in the processor....did you cook it to thicken or strain it through a sieve? This pie looks delish and I would like to give it a go next Thanksgiving.
I’ve always hated everything pumpkin flavored especially pumpkin pie. I️ think it’s all hype or maybe I️ just haven’t had a good pumpkin pie batch. But this makes me optimistic. Great recipe!
I love your videos, they are very well done and very informative. One question that I have for you... I hear you tell us what cooker you are using, but I don't remember you ever telling us what flavor pellets you use?? What pellets are you using in this video?
I have used this technique/recipe a few times since I first saw it. Most folks love the taste of the pie and the novelty, to them, of smoking it on the grill. One thing I do differently is that after pureeing the pumpkin I hang it in a cheesecloth to drain excess liquid like you would for draining the whey off yogurt. The sugar pie pumpkins we tend to get around here have a lot more moisture in them so the puree is a lot looser than canned puree.
Gosh, baking requires a lot of patience, doesn't it? I'm not sure I would be very good at it. Oddly, I have great patience when roasting or smoking! Maybe with practice, my patience would transfer. Hmm...
It does, but Chef Tom spent a lot of time baking for a living before we were able to get him to move to Kansas and join our team... so he is used to it.
a few weeks ago when the apples was ripe near bye, I made a bunch of pies. We reheated one in the smoker,,,, OMFG it was great. so even if you don't do it all on the grill, just some time in there changes everything.
We have done a lot of pies on the Yoder. We'll have to develop a recipe where we roast down the filling on the smoker. Hopefully in the Spring? Maybe just in time for Memorial Day.
It's a Kitchen Aid stand mixer. I believe it's a 5-quart. We really like their mixers... most of us have one at home and of course the one in our test kitchen.
We're still doing the podcast, we just took a break since Tom and his wife had their baby girl earlier this month. We'll be back next week with an in-depth episode on gravy! Seriously. It's going to be awesome.
Congratulations! What I meant by cutoff was that the podcast was 3 minutes long and didn't get to the recipe. I'm glad the recipe is here too. Looking forward to the next episode!
So bye, bye, Smoke Roasted Pumpkin Pie Drove my Chevy to the levee but the levee was dry And them good ole boys were drinking whiskey 'n rye Singin' this'll be the day that I die This'll be the day that I die.
You can make a silkier filling by forcing the mixture through a tamis or fine sieve, which will get rid of any lumps and also help emulsify the filling. Another thing I do is cook the sieved pumpkin to evaporate out a good bit of water, which makes for a firmer pie filling without having to add a lot of eggs, which tend to weaken the flavor.
