Here Comes Fall with Grilled Pumpkin Pie

September 13, 2016

Here Comes Fall with Grilled Pumpkin Pie

With the official start of Fall just a few days away we’ve started collecting our favorite Fall recipes to share with you. Just because Summer is over doesn’t mean that it’s time to pack away the grill for the upcoming months. Contrary to popular belief there is still time for backyard BBQs! This week we’re sharing our Grilled Pumpkin Pie recipe. For everyone hoping to impress their family at Thanksgiving – now is the time to start perfecting this pumpkin pie to make everyone think you’re a true grill master.

2 eggs
1 (16 ounce) Pumpkin Pie Puree
1(14 ounce) sweetened condensed milk
1 teaspoon pumpkin pie spice
1 1 (9 inch) unbaked pie crust
1 dash of cinnamon
1 container of cool whip


  1. Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
  2. Fit piecrust into a 9-inch pie dish; pour pumpkin mixture into the crust.
  3. Heat Fuego Grill to 400F (make sure lid is closed while it heats up)
  4. Place pie on a grill and leave on for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and grill until filling is set, 35 to 40 minutes
  5. Be sure to leave the lid on and keep pie covered so the heat stays trapped.
  6. Sprinkle dash of cinnamon once pie is finished.
  7. Let pumpkin pie cool.
  8. Once cooled completely, add the cool whip on top and set in fridge for 30 minutes.

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