Pumpkin Pie on the grill? YES! We love trying out recipes that translate from the oven to the grill and pumpkin pie is one that we found is delicious whether it’s cooked indoors or outdoors. With all of the new Thanksgiving Day traditions you are kicking off this year, why not try a pumpkin pie on the grill?

Your friends and family will be wowed with your ingenuity and will also devour the deliciousness you’re putting on their plates!

Here is a pumpkin pie recipe we’ve dug up that you can cook, from start to finish, on your grill. You can cook the pie on a charcoal grill or a gas grill.

Grill Up Some Pumpkin Pie

Ask anyone who loves cooking on the grill and they will tell you, “Anything you can cook in the house, I can cook on the grill!” Surprised? Don’t be. Before conventional ovens were introduced to households, everyone cooked on some sort of outdoor grill over hot coals.

Cooking the pumpkin pie on the grill frees up indoor oven space for your other traditional side dishes and it just gives it a delicious flavor. Using the grill to bake the pie will add depth to the flavor.

One of the best parts of this recipe is that you don’t have to adjust your “secret family recipe” to make it! The most important part is to have the grill at the correct temperature throughout the cooking process.

Here is a delicious pumpkin pie recipe you can make from scratch and cook on the outdoor grill.

Grill Up Some Pumpkin Pie

Grilled Pumpkin Pie Recipe

Ingredients: For the pumpkin pie filling

  • 1 medium sugar pumpkin (approximately 3 lbs)
  • 2 tablespoons Canola oil + extra Canola oil for oiling the pumpkin
  • 1 14-ounce can sweetened condensed milk
  • ½ cup whipping cream
  • 2 tablespoons cornstarch
  • 2 tablespoons molasses
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • 3 large eggs

For the crust (you can make one from scratch or you can buy a pie crust, your choice and it will cook the same either way)

  • 2 cups +1 cup all-purpose flour
  • ¼ teaspoon pie crust
  • 2/3 cups cold unsalted butter, cut into 1/2-inch pieces
  • 4 tablespoons cold water


  1. Preheat your barbecue grill to 375 degrees Fahrenheit for at least 15 minutes.
  2. Remove the pumpkin’s stem and cut it in half. Scrape out all of the seeds and rub a generous amount of canola oil inside and outside both pumpkin halves. Place them on a rimmed baking sheet lined with aluminum foil with the cut side up. Put them onto direct heat and close the lid. Leave it on your grill for about 45 minutes to 1 hour, or until the pumpkin’s flesh can be pressed down with a fork.
  3. While waiting for the pumpkin to grill, you can start preparing the pie crust. Combine 2 cups of the all-purpose flour and the salt in a large mixing bowl. Using your fingers, add in the butter to the flour and salt until it becomes crumbly. Make a well in the center of the bowl and add the water. Mix in the crumble mixture until it becomes a moist dough. Divide the dough in half and shape each half into a ball. Wrap one in plastic wrap and set this aside so that you can use this later.
  4. Dust a flat surface and your rolling pin with flour. Flatten out the dough using a rolling pin until it becomes a flat circle measuring 12 inches in diameter. Use the remaining canola oil and flour to grease and flour a 9-inch pie dish to prevent the dough from sticking. Transfer the flattened dough into the pie dish. Fold the excess dough under and crimp this to make it more presentable. Pierce the dough using a fork and wrap the entire thing in plastic wrap. Refrigerate this for 15 minutes.
  5. After 15 minutes, take out the pie crust from the fridge and remove the plastic wrap. Line the inside of the crust with aluminum foil and dried beans to prevent the bottom or the sides from puffing up while grilling it.
  6. By this time, the pumpkin has already roasted. Take this out of the barbecue grill and allow it to cool. Move the coals to either side of the grill so that the center serves as your indirect heat area. Place the pie dish here and close the lid. Leave this for 12 minutes or until the sides of the pie is set. Remove the pie crust and take out the aluminum foil with the dried beans. Allow it to cool before turning down the temperature of your grill so that it’s down to 350 degrees Fahrenheit.
  7. Scoop out the flesh from the roasted pumpkin and blend in a food processor until it becomes a puree. Add in the condensed milk, whipping cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and blend them together until it becomes smooth.
  8. Pour the pumpkin filling into the pie crust. Lightly tap this to make sure that there are no bubbles. Place this on the indirect heat area of your grill and allow this to bake for about 1 hour or when you put a knife into the center of the pie, and it comes out clean. Place this onto a rack and allow this to cool for 30 minutes.

Serve the grilled pumpkin pie with a dollop of whipped cream that you’ve lightly dusted with cinnamon. You can easily whip up homemade whipped cream by taking heavy whipping cream, adding some vanilla and powdered sugar and beating until soft peaks form. This is so utterly yummy that you may never go back to store bought whipped cream again!

We believe you will be thanking us for this new Thanksgiving dessert!