Grilled Pumpkin Pie
Votes: 1
Time: 2 hours 15 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 367, total fat 23 G., saturated fats 12 G., proteins 5 G., carbohydrates 37 G., fiber 2 G., cholesterol 121 mg, sodium 220 mg, sugar 20 G.
Calories 367, total fat 23 G., saturated fats 12 G., proteins 5 G., carbohydrates 37 G., fiber 2 G., cholesterol 121 mg, sodium 220 mg, sugar 20 G.
This classic pumpkin pie will delight everyone with a subtle smoky flavor—it's grilled! A perfect idea for a backyard holiday dinner. After all the grilled meat and vegetables, your guests will definitely want some dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (425 g) pumpkin puree
- 1 and 1/4 cups heavy cream
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 0.5 tsp freshly grated nutmeg
- 0.5 tsp vanilla extract
- 1/4 teaspoon coarse salt
- 3 large eggs
- 1 frozen basis for soldering 22 cm in diameter in a disposable form, defrost
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Cooking the dish according to the recipe:
- Preheat the grill to medium heat and prepare the indirect heat zone. On a gas grill (with 3 or more burners), turn all burners to medium-high heat. After about 15 minutes, turn off one of the middle burners and reduce the heat on the remaining burners to medium. If you have a charcoal grill, dump one chimney starter of burnt briquettes on one side of the grill. Place a drip pan on the other side to prevent flare-ups. Be sure to consult your grill's instruction manual.
- Meanwhile, in a large bowl, carefully combine the pumpkin puree, heavy cream, granulated sugar, cinnamon, nutmeg, vanilla extract, salt, and 2 eggs. Beat the remaining egg in a small bowl and brush the edges of the dough with it. Pour the filling over the dough.
- Place the pie over indirect heat. Cover and cook until the filling begins to set around the edges, about 25 minutes. Then rotate, cover, and cook for another 25 minutes (the center will still be slightly jiggly). Transfer the pie to the hot grill zone and cook for another 3 minutes, until the crust is crisp. Transfer to a cooling rack; let the pie cool completely.
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