Grilled Pumpkin Pie Bars (Maryland Style) | Arteflame

Introduction

There is something magically cozy about baking outdoors. Imagine the scent of wood smoke mingling with warming cinnamon and sweet pumpkin. These Maryland Grilled Pumpkin Pie Bars offer a velvety custard set atop a buttery graham cracker crust, but with a secret twist that sparks conversation: a hint of Old Bay. It’s the perfect autumn dessert that captures the spirit of a bonfire in every bite.

Why This Recipe is a Keeper

I adore this recipe because it breaks the rules of traditional baking. It takes the classic pumpkin pie profile and elevates it with the subtle smokiness of the Arteflame grill and the unexpected, savory depth of Old Bay seasoning. It sounds strange, but the celery salt and paprika in the spice blend act just like sea salt in caramel—enhancing the sweetness rather than overpowering it. Plus, baking bars instead of a whole pie makes it infinitely easier to share at tailgates.

Kitchen Wisdom

• Watch Your Heat: Baking on a grill comes from the bottom up. Keep your fire moderate and always use a grill dome to circulate heat, ensuring the custard sets before the crust burns.
• Trust the Seasoning: Don't skip the Old Bay, but measure carefully. You want a whisper of savory spice, not a crab boil flavor.

Make It Your Own

If you need to go dairy-free, swap the butter for coconut oil and use coconut milk in place of evaporated milk for an even richer texture. Not a fan of graham crackers? Gingersnaps make a spicy, sturdy alternative for the crust.

Ingredients

For the Crust

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/3 cup granulated sugar
• 1/4 teaspoon salt

For the Filling

• 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
• 1 can (12 oz) evaporated milk
• 2 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon Old Bay seasoning (the Maryland secret)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

For Serving

• Whipped cream
• Dusting of cinnamon or extra Old Bay (optional)

Instructions

Step 1: Fire Up the Arteflame

1. Start your Arteflame grill by building a medium-sized fire in the center. Allow it to burn down until you have a bed of hot coals with a consistent heat.
2. aim for a temperature range of 350°F to 375°F. You will be utilizing indirect heat or the cooler outer edges of the cooktop, depending on your specific setup (using a grill dome is highly recommended for baking).
3. Grease a 9x13 inch baking pan or a cast-iron baking dish suitable for grill use.

Step 2: Prepare the Crust

1. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and salt.
2. Pour in the melted butter and mix with a fork until the texture resembles wet sand.
3. Press the mixture firmly and evenly into the bottom of your prepared pan. You can use the bottom of a measuring cup to pack it down tight.

Step 3: Mix the Filling

1. In a large bowl, whisk together the pumpkin puree, granulated sugar, and eggs until smooth.
2. Gradually stir in the evaporated milk and vanilla extract.
3. Add the spices: cinnamon, ginger, cloves, and the star ingredient, Old Bay seasoning. Whisk until everything is well incorporated and the batter is smooth.
4. Pour the filling directly over the prepared graham cracker crust.

Step 4: Bake on the Grill

1. Place the baking pan on the flat cooktop of the Arteflame, keeping it away from the direct flames of the center hole. Position it where the heat is moderate.
2. Cover the pan with a baking dome or a large metal lid to create a convection oven effect. This is crucial for setting the custard filling.
3. Bake for 40 to 50 minutes. Rotate the pan 180 degrees halfway through cooking to ensure even baking.
4. The bars are done when the edges are set and puffy, but the center still has a slight jiggle to it (like gelatin).

Step 5: Cool and Serve

1. Remove the pan from the grill and place it on a wire rack to cool completely. The filling will firm up as it cools.
2. Once cooled to room temperature, refrigerate for at least 2 hours for cleaner slices.
3. Cut into squares, top with a dollop of whipped cream, and serve.

Tips

Baking on an Arteflame grill is a rewarding experience, but it requires a bit more attention than an indoor oven to ensure perfection. Because the heat source comes from the bottom, the most critical tip is to manage the surface temperature to prevent the crust from burning before the custard sets. Using a grill dome or a large basting cover is essential; it traps the heat and circulates it over the top of the pie bars, mimicking a convection oven. If you notice the bottom of the pan getting too hot, you can elevate the pan slightly using a wire rack placed directly on the cooktop. Furthermore, don't be afraid of the Old Bay in the recipe. It acts similarly to salt in salted caramel, enhancing the sweetness of the pumpkin while adding a complex, savory depth that makes these bars uniquely Maryland-style.

Variations

While the Maryland twist with Old Bay is the signature of this recipe, the versatile nature of pumpkin bars means you can easily adapt them to suit different palates or dietary needs. If the idea of seafood seasoning in dessert is too adventurous for your guests, you can stick to traditional flavors or experiment with different crust textures. Here are a few ways to switch things up while still utilizing your grill:

• The Traditionalist: Omit the Old Bay entirely and increase the cinnamon to 2 teaspoons for a classic pumpkin pie flavor profile.
• Gingersnap Crust: Swap the graham crackers for crushed gingersnap cookies to add a spicy, molasses-rich crunch that pairs beautifully with the pumpkin.
• Nutty Crunch: Add 1/2 cup of finely chopped pecans or walnuts to the crust mixture for added texture and a roasted flavor.
• Bourbon Infusion: Add 1 tablespoon of bourbon to the pumpkin filling for a smoky, boozy kick that complements the charcoal flavor from the grill.
• Maple Glaze: Drizzle the finished bars with maple syrup instead of whipped cream for an earthier sweetness.

Best pairings

These Maryland Grilled Pumpkin Pie Bars are robust in flavor, combining sweet, creamy, and savory notes, which calls for beverages and sides that can stand up to that complexity. When serving these at an outdoor gathering, think about drinks that echo the warmth of the spices or cut through the richness of the custard. The smokiness imparted by the Arteflame cooking process also opens up unique pairing opportunities that you wouldn't get with oven-baked desserts. Consider serving these bars with:

• Coffee: A dark roast coffee or a shot of espresso contrasts the sweetness and highlights the spices.
• Stout Beer: An oatmeal stout or a pumpkin ale pairs perfectly with the grilled, savory notes of the Old Bay.
• Spiced Cider: Hot apple cider with a cinnamon stick enhances the autumn vibes.
• Vanilla Bean Ice Cream: The cold creaminess balances the spices and the density of the bar.

Conclusion

Mastering these Maryland Grilled Pumpkin Pie Bars on your Arteflame is more than just baking a dessert; it is about embracing the full versatility of outdoor cooking. The subtle smokiness from the wood fire, combined with the surprising but delightful kick of Old Bay, creates a flavor profile that is impossible to replicate in a standard kitchen. These bars are a conversation starter, perfect for Thanksgiving gatherings, tailgates, or a cozy fall evening by the fire. By taking a classic recipe and infusing it with regional flair and wood-fired technique, you elevate a humble pumpkin treat into a gourmet experience. So, light up the grill, embrace the savory-sweet combination, and enjoy a slice of Maryland tradition right in your backyard.