Solo Stove ‘Pi’ Smoky Pumpkin Pie

Solo Stove ‘Pi’ Smoky Pumpkin Pie

Recipe for Throwing a ‘Pi’ into the Face of Tradition: Creating Smoky Pumpkin Pie in a Solo Stove ‘Pi’ Pizza Oven

By Martine & John White

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Solo Stove ‘Pi’ Smoky Pumpkin Pie

Recipe Notes

  • Active Prep: 15 minutes
  • Grill Time: 60 minutes
  • Yield: 1 pie - Serves: 6 to 8


  • 2 large eggs
  • 1 large egg yolk
  • 1/4 cup white sugar
  • 1/2 cup brown sugar, packed (either dark or light)
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon finely grated orange zest
  • 1 tablespoon molasses
  • 2 cups homemade pumpkin puree
  • 1 cup heavy cream
  • 1 homemade gluten-free pie crust

Recipe Steps

Oven: Position rack to lower third of oven and preheat the oven to 425 degrees.

The Filling: Beat the eggs in large bowl. Add the brown sugar, white sugar, molasses, salt cinnamon, pumpkin pie spice, and orange zest. Mix to combine with a hand-held mixer.

Mix in the pumpkin puree and stir in the cream. Beat together until the ingredients are well combined. Pour the filling into the chilled pie crust.

Baking: Bake in the oven in the lower third of the oven for 15 minutes. Then lower the oven temperature to 350°F for 40 – 50 minutes. The pie is done when the center barely jiggles. The pie will appear puffed when it comes out of the oven but will deflate as it cools.

Note: Cooking times will vary depending on the size of pie plate. A deeper dish pie plate will need additional cooking time.