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Pumpkin Pie on the Big Green Egg

When it comes to Big Green Egg recipes, Dave is definitely a pro - so it's not surprising that he's able to whip-up a seriously delicious pumpkin pie. All the warm spices are there - cinnamon, vanilla, nutmeg - but Dave adds another ingredient that takes this classic #Thanksgiving dessert to another level.


  • 1 (8-ounce) package cream cheese, softened
  • 2 cans canned pumpkin, mashed
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1/2 cup half-and-half
  • 1/4 cup (1/2 stick) melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger, optional
  • 2 pre-made pie dough in foil pans


  1. Set up the EGG for indirect cooking at 350°F
  2. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer.
  3. Add the pumpkin and beat until combined.
  4. Add the sugar and salt, and beat until combined.
  5. Add the eggs mixed with the yolk, half-and-half, and melted butter, and beat until combined.
  6. Finally, add the vanilla, cinnamon, and nutmeg. Beat until combined.
  7. Pour the filling into the warm prepared pie crusts and bake for 50-60 minutes, or until the center is set.
  8. Once baked, place the pies on a wire rack and cool to room temperature.
  9. Place in the refrigerator overnight to help the pies set.

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