Grilled Nebraska Pumpkin Pie on the Arteflame

Introduction

There's nothing quite like taking a classic dessert and igniting it with real fire flavor. Grilling locally-grown Nebraska pumpkin on the Arteflame transforms the traditional pumpkin pie into something extraordinary. The rich, caramelized, smoky pumpkin flavor pairs perfectly with the buttery pastry, and every bite screams fall comfort. This is pumpkin pie like you've never had it before – elevated by fire, not baked in an oven.

Ingredients

• 1 small Nebraska-grown sugar pumpkin (about 2.5–3 lbs)
• 2 tablespoons unsalted butter (for grilling)
• 1 refrigerated pie crust
• 2 large eggs
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 cup heavy cream
• Butter (for greasing)
• Whipped cream for topping (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a little vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the oil-soaked napkins and light the paper.
3. Let the grill preheat for about 20 minutes until the center grate reaches high heat and the flat cooktop is hot throughout.

Step 2: Prepare the pumpkin

1. Slice the pumpkin in half, remove seeds and stringy pulp.
2. Brush the cut sides with melted butter.
3. Place cut-side down on the flat cooktop griddle near the center for faster caramelization.
4. Grill for 30-35 minutes until flesh is fork-tender and nicely charred.
5. Remove from the grill, scoop out the flesh, and mash or blend it into a smooth purée.

Step 3: Make the filling

1. In a bowl, whisk together 1.5 cups of pumpkin purée, brown sugar, maple syrup, eggs, salt, and spices.
2. Stir in the cream until fully combined.

Step 4: Grill the pie

1. Grease a shallow pie tin with butter and press the pie crust into the bottom and sides.
2. Gently pour in the pumpkin filling.
3. Place the pie tin on the outer edge of the Arteflame griddle where the heat is lower and ideal for even cooking.
4. Close the Arteflame Pizza Oven attachment over the pie to mimic an oven dome, if available.
5. Cook the pie for about 45-60 minutes, rotating every 10-15 minutes for even heat exposure.
6. The pie is ready when the center is set and a toothpick inserted comes out mostly clean.
7. Carefully remove and let cool before slicing. Top with whipped cream if desired.

Tips

• Make sure to monitor the heat zones frequently as this pie needs even, moderate heat to set the custard-like filling.
• Use a foil tent if the crust begins to brown too quickly towards the end of cooking.
• Ensure your pumpkin purée is smooth for the best pie texture—it shouldn’t be watery or stringy.
• The outer zones of the Arteflame cook surface are best for slower cooking like this pie.
• You can prep the pumpkin in advance and refrigerate the purée until ready to grill the pie.

Variations

• Bourbon Pumpkin Pie: Add 1 tablespoon of bourbon to the filling for a rich, adult kick.
• Pumpkin-Chocolate Swirl: Drop dollops of chocolate ganache into the pie filling and swirl before grilling.
• Maple Pecan Topping: Top the pie with a maple pecan crumble before cooking for texture and added sweetness.
• Masala Pumpkin Pie: Use garam masala instead of traditional pumpkin pie spice for an Indian twist.
• Smoky Chipotle Pumpkin: Add 1/4 tsp of chipotle powder to the filling to complement the smoky flavor from the grill.

Best pairings

• Hot apple cider or mulled wine
• Vanilla bean ice cream
• Hazelnut coffee or espresso
• Whiskey neat or bourbon cocktails
• Grilled pork chops or rotisserie chicken for a hearty main before dessert

Conclusion

With the flavor-boosting magic of real wood fire and the versatility of the Arteflame grill, this Grilled Nebraska Pumpkin Pie is guaranteed to impress everyone around your table. By grilling the pumpkin and finishing the pie on the Arteflame’s multi-zone griddle, you'll create a rustic, flavorful dessert with a stunning presentation. Once you try this grilled twist on a holiday classic, you may never go back to baking pumpkin pie again.