Smoked Pumpkin Recipe

Smoked Pumpkin
Sabrina S. Baksh/Regarding BBQ Inc.
Prep: 10 mins
Cook: 2 hrs
Total: 2 hrs 10 mins
Servings: 12 servings
Nutrition Facts (per serving)
16 Calories
0g Fat
4g Carbs
1g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 16
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 1g
Vitamin C 4mg 19%
Calcium 12mg 1%
Iron 0mg 3%
Potassium 188mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When fall approaches, it's time for pumpkin-everything! From pies to cakes to cookies, pumpkin is a versatile ingredient that you can use in both sweet and savory preparations. Pumpkin is an excellent and nutritious ingredient in ravioli fillings, vegetable lasagna, dips, and spreads, and with a bounty of beautiful pumpkins coming starting mid-September, there are so many recipes to try. Celebrate fall holidays by serving something new and exciting, such as our smoked pumpkin, which is ideal for soups, sauces, fillings, and yes, even sweet pies. Our easy smoking process takes around 2 hours, after which you can use the soft and flavorful pumpkin for any other recipe you'd like, or to eat as is with a drizzle of extra-virgin olive oil and a generous amount of sea salt. Gather your smoker or grill and make this delicious pumpkin recipe before the weather turns colder and standing in front of the smoker isn't so attractive an option anymore.

This recipe uses pie pumpkins, which are different from carving pumpkins, although similar in appearance. With so many varieties of pumpkins hitting the grocery stores and farmer's markets, it's hard to know which one is the best to use for the dish you have in mind. For smoking, medium to small pie pumpkins are the best, as they carry a lot of firm, deep orange flesh and provide plenty of "meat." Choose one that feels heavy for its size and when in doubt ask, as carving pumpkins can also come in smaller sizes and might look similar. They do, however, have paler and stringier flesh and a lot less of it, which is why carving them is easier. Pumpkins used for cooking, especially baking, come in many varieties, such as the paler Dickinson or the orangey Cinderella and Baby Bear. Other bigger types, like Musquee de Provence, are a lot bigger in size and might prove very difficult to handle unless you have a pretty big smoker or are in need of a lot of meat. Stick to smaller pumpkins if this is your first time smoking a gourd and go from there to experiment with sizes and varieties once you know how your smoker behaves and the yield of a smaller pumpkin.

These pumpkins can be smoked on virtually any type of charcoal grill or smoker and make a tasty addition to your fall menu. Mix them with ricotta and sage for a vegetarian filling for giant shells or make a sweet and smokey filling for pie by adding maple syrups and eggs. Add it to a blender with vegetable stock and seasonings to make a delicious vegetarian soup and serve with grated parmesan and a slice of crusty bread. The possibilities are endless and this easy recipe might open up a new door into the pumpkin realm beyond the good old pumpkin pie.


  • 2 small pie pumpkins

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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).

  4. 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.

  5. Once cooked 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.

  6. 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.

  7. Enjoy!