This is a method for smoking and cooking pumpkins for use in anything from soup, topping pasta, or for making great smoked pumpkin pies. The best part is these pumpkins can be smoked on virtually any type of charcoal grill or smoker if you have one.
- 2 small pie pumpkins
Cut pumpkins in half, top to bottom. The insides can be scooped out if you desire, but it isn't necessary. It is easier to remove all this once the pumpkins are cooked. Prepare smoker of a two hour smoke at a temperature around 250 F. (120 C.). If using a charcoal grill, build the fire to one side for indirect grilling. Adjust vents to maintain a temperature around 250 F. (120 C.).
Place pumpkin halves on the smoker or charcoal grill (away from the fire) and add wood chunks to the fire. This process will smoke the pumpkins as they cook and take 1 to 2 hours depending on the size of the pumpkins. Add additional smoking wood as needed.
Once finished (the flesh of the pumpkin will be tender and they will start to collapse down), remove from smoker or grill and allow to cool. Pumpkins can be transferred to the oven to finish cooking if you want to limit the smokiness.
Remove seeds and insides if you haven't already, peel away skin and coarse chop the remaining flesh. The pumpkin should have a strong smoky smell. Use as desired for soups, sauces, or pumpkin pie filling.