Nothing is extra conventional than pumpkin pie for desert on Thanksgiving. It’s at all times a household favourite and, regardless of how overstuffed we’re from the Thanksgiving meal itself, there’s at all times room.
Nonetheless, there’s a ‘nonconformist’ gene in our household. Typically we experience bucking custom as a result of, nicely, that’s who we’re!
This yr was no exception, as we dared ourselves to create a pumpkin pie that, whereas conventional on its floor (it’s a pie, and it’s made primarily from pumpkin), was something however that in its preparation and (major) elements.
Smoked Pumpkin Pie
We first threw warning to the wind by deciding to cook dinner the pumpkin in our Solo Stove Pi Pizza Oven. It appeared as if it might swimsuit our wants completely (and it did) – because the oven is simple to arrange, begins rapidly, holds its temperature nicely, and offers a pleasant woodsy, smoky taste to the meat of the pumpkin.
We additionally went rogue in our selection of pumpkin by choosing an heirloom Jarrahdale selection, which is a bit denser than a conventional sugar (pie) pumpkin. It has a nuttier, extra earthy style. (What it lacks in bodily magnificence it greater than makes up for in taste.) We additionally selected the Jarrahdale pumpkin as a result of, when sliced in half horizontally, it match completely into the Solo Range Pi Pizza Oven!
A standard flour-based crust wouldn’t do both as we’re a gluten-free household – not that this issues a lot as a result of, with this recipe, the distinction is undetectable (in fact, if you happen to’re inclined to make use of a flour-based pie crust, that’s okay, too).
Lastly, whereas whipped cream makes the right topper, substituting maple syrup for the sugar brings to this garnish a style of New England the place Thanksgiving began, in any case!
The Course of: Cooking the Pumpkin
Maybe the simplest a part of this recipe was making ready and roasting the Jarrahdale pumpkin within the Solo Range Pi Pizza Oven.
First, as talked about, we sliced the pumpkin in half horizontally, then scooped out the seeds and stringy bits, leaving the pulp intact.
To start out the oven, we positioned three Weber Fast Mild Fireplace Starters within the ash receptacle of the Pi, together with six small strips of oak (pilfered from my cordwood) into the gasoline grate and, inside three or 4 minutes, the oak started to flame properly, at which level we added extra oak in tandem with hickory (now launched into the combo). We continued so as to add extra hickory as the fireplace intensified and, inside quarter-hour, the pizza stones contained in the oven reached a temperature of 450 levels – scorching sufficient to slip the pumpkin (positioned on a sheet of aluminum foil) into the range with a pizza peel and start roasting.
Because the pumpkin roasted, gasoline (hickory and oak) was monitored and added as essential to preserve the temperature of the pizza stones between 450 and 500 levels. Whereas preserving an in depth eye on the fireplace and the temperature, we constantly rotated the pumpkin with the peel to make sure that the pumpkin cooked evenly. After quarter-hour within the Pi, we examined the ‘doneness’ of the pumpkin each 5 minutes with a small, metallic skewer. After thirty minutes, the skewer slid simply into the pumpkin meat with no resistance, indicating it was totally cooked. (Your time will rely on the dimensions and density of your pumpkin.)
After leaving the cooked pumpkin to relaxation and funky for about quarter-hour, we scooped out the meat and positioned it in a meals processor (watch out to not overfill) and pureed it into a good consistency that was not watery or soupy, however easy and chunk-free.
The Recipes: Crust, Pie, and Topping