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Cowboy® All Natural Garlic & Onion Hardwood Briquets
Cowboy® All Natural Garlic & Onion Hardwood Briquets
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Cowboy® All Natural Mesquite Hardwood Briquets
Cowboy® All Natural Hickory Hardwood Briquets Bag
Cowboy® All Natural Hickory Hardwood Briquets
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Cowboy® All Natural Range Style Hardwood Briquets
Cowboy® Apple Wood Chips bag
Cowboy® Apple Wood Chips
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Cowboy® Hickory Wood Chips
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Cowboy® Mesquite Wood Chips
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Cowboy® Range Style Wood Chips
Cowboy® Smokin' Cups pack of three, hickory, mesquite and apple wood chip cups
Cowboy® Smokin' Cups
Cowboy® Apple Smoking Wood Chunks bag
Cowboy® Apple Wood Chunks
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Cowboy® Cherry Wood Chunks
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Cowboy® Pecan Wood Chunks
Cowboy® Charcoal & Hickory Barbeque Pellets bag
Cowboy® Charcoal & Hickory Barbeque Pellets
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Cowboy® Charcoal & Apple Barbeque Pellets
Cowboy® Hickory Barbeque Pellets bag
Cowboy® Hickory Barbeque Pellets
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Cowboy® Apple Barbeque Pellets
Cowboy® Mesquite Barbeque Pellets bag
Cowboy® Mesquite Barbeque Pellets
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Cowboy® Prairie Fire Hot & Spicy BBQ Sauce Bottle
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Cowboy® Hickory Pit-Style Cookin' Wood Bag
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Cowboy® 100% Natural Wood Wool Firestarters bag
Cowboy® 100% Natural Wood Wool Firestarters
 

Desserts

Smoked Pumpkin Pie

Try this amazing pellet grill-smoked pumpkin pie recipe from Christie Vanover, Pitmaster of Girls Can Grill.

Slice of Smoked Pumpkin Pie on plate with Cowboy Charcoal & Hickory Barbeque Pellets scattered in background Slice of Smoked Pumpkin Pie on plate with Cowboy Charcoal & Hickory Barbeque Pellets scattered in background

Fall flavors of cinnamon, clove and nutmeg abound in this recipe, and using the pellet grill instead of an oven adds a delicious, smoky flavor.

Ingredients

  • 2 unbaked pie crusts
  • 29 oz can pureed pumpkin
  • 2 cups egg nog
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp freshly ground nutmeg
  • pinch salt

Preparation

Preheat: Heat your pellet grill or smoker to 350F degrees.

Pie Crusts: Spray two pie pans with cooking spray. Place the unbaked pie crusts in the pie pans and crimp the edges.

Custard: In a large bowl, whisk together the remaining ingredients. Pour half of the custard into each of the prepared pie crusts.

Smoke: Place the pies on the smoker over indirect heat and cook for 1 hour.

Cool: Allow to cool at room temperature for 2 hours. Then, slice and serve.

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