Fire up your Traeger and break out the pumpkin because we’re making your new favorite pumpkin pie recipe right now! Our Traeger Pumpkin Pie features maple syrup and a little vanilla to add an extra boost to this holiday classic. Plus, it is one of the easiest pies you can make!

Traeger Pumpkin Pie Recipe

Pumpkin pie is about the only reason why I’ll break my “no pumpkin” rule. I don’t do pumpkin spice lattes, pumpkin bread, or pretty much pumpkin anything, but when it comes to pie I’ll make an exception for this one.

Not only is it sweet, creamy, and delicious – this is also one of the simplest pies you can make. No fancy layering. Not a bunch of cutting or prepping like apple pie (though that’s still my all-time-fave and worth the work). This is just a dump it, mix it, pour it, and bake type of situation.

Here is a fabulous Non-Alcoholic Thanksgiving Punch recipe to offer alongside your Holiday Wine Spritzer! You’ll also want to make sure and try this Cranberry Jello Salad too. It makes a great addition to your holiday table.

Check out all of my Traeger Recipes!

Traeger Pumpkin Pie shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Large Eggs
• Pumpkin Puree
• Pure Vanilla Extract
• Real Maple Syrup
• Sweetened Condensed Milk
• Pumpkin Pie Spice
• Unbaked Pie Crust

Don’t have any canned sweetened condensed milk? Use this easy homemade sweetened condensed milk substitute instead!

Get all of my easy dessert recipes here!

How to make Traeger Pumpkin Pie

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

How to Make Traeger Pumpkin Pie in 5 Steps

1. Preheat the Traeger: Set your pellet grill to 425°F.
2. Mix the Filling: Combine eggs, pumpkin puree, vanilla, maple syrup, condensed milk, and pumpkin pie spice in a bowl until smooth.
3. Prepare the Crust: Place the unbaked pie crust into a deep-dish pie plate, crimping the edges as needed.
4. Bake on the Grill: Pour the pumpkin filling into the pie crust. Bake at 425°F for 20 minutes, then reduce the grill to 350°F and bake until the filling sets (about 25-30 minutes).
5. Cool and Chill: Let the pie cool for 30 minutes, then refrigerate it for 4-6 hours or overnight for best results.

Get all of my favorite Thanksgiving Dinner Recipes here!

FAQ

How do I store leftover pumpkin pie?

Store any leftover pumpkin pie covered in the refrigerator for up to 4 days. Avoid leaving it at room temperature for extended periods to prevent spoilage.

Can I reheat pumpkin pie?

Yes, reheat slices in the microwave for 10-15 seconds or warm the whole pie in a 300°F oven for about 10-15 minutes. Serve with whipped cream for a fresh touch.

Can I prepare this pie in advance?

Absolutely! Pumpkin pie tastes even better after a night in the fridge, as the flavors develop further. It’s a perfect make-ahead dessert for holiday gatherings.

Can I use a regular oven instead of a pellet grill?

Yes, bake at the same temperatures (425°F initially, then reduce to 350°F). The oven method won’t have the same smoky flavor, but the pie will still be delicious.

Try our Boursin Mashed Potatoes!

More Thanksgiving & Fall Holiday Recipes to love!

• Traeger Thanksgiving Dressing
• Traeger Grilled Sweet Potatoes
• Mocha Mousse
• Traeger Smoked Turkey
• Grilled Butternut Squash
• Traeger Grilled Milk Rolls
• Raspberry Fluff Pie

What should you make with Thanksgiving Leftovers?

More easy dessert recipes

• Apple Crumble Pie Recipe
• No Bake Cherry Cheesecake Fluff Pie
• Meyer Lemon Orange Meringue Pie
• No-Bake Raspberry Fluff Pie
• Mocha Mousse