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Traeger Pumpkin Pie

Fire up your Traeger and break out the pumpkin because we’re making your new favorite pumpkin pie recipe right now! Our Traeger Pumpkin Pie features maple syrup and a little vanilla to add an extra boost to this holiday classic. Plus, it is one of the easiest pies you can make!

Traeger Pumpkin Pie Recipe

Pumpkin pie is about the only reason why I’ll break my “no pumpkin” rule. I don’t do pumpkin spice lattes, pumpkin bread, or pretty much pumpkin anything, but when it comes to pie I’ll make an exception for this one.

Not only is it sweet, creamy, and delicious – this is also one of the simplest pies you can make. No fancy layering. Not a bunch of cutting or prepping like apple pie (though that’s still my all-time-fave and worth the work). This is just a dump it, mix it, pour it, and bake type of situation.

Here is a fabulous Non-Alcoholic Thanksgiving Punch recipe to offer alongside your Holiday Wine Spritzer! You’ll also want to make sure and try this Cranberry Jello Salad too. It makes a great addition to your holiday table.

Check out all of my Traeger Recipes!

Traeger Pumpkin Pie shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

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  • eggs
  • canned pumpkin puree
  • pure vanilla extract
  • real maple syrup
  • sweetened condensed milk
  • pumpkin pie spice
  • pie crust (refrigerated is fine!)

Don’t have any canned sweetened condensed milk? Use this easy homemade sweetened condensed milk substitute instead!

Get all of my easy dessert recipes here!

How to make Traeger Pumpkin Pie

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.


Preheat the pellet grill

425°F is where you want it!



Unroll the pie crust into a 9″ pie plate and crimp the edges. Mix together all of the pie ingredients in a medium-sized mixing bowl until fully combined. Pour into the pie crust, and place into your preheated pellet grill.



Bake the pies on your grill at 425° for 20 minutes. Turn down the pellet grill to 325° and continue to bake until the center of the pie is set and no longer jiggles when you wiggle the pan lightly.



Cool on the counter for 30 minutes and then lightly cover and refrigerate for 4-6 hours before serving (but preferably overnight).



Top with sweetened whipped cream and sprinkles of cinnamon.

Get all of my favorite Thanksgiving Dinner Recipes here!

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Yield: 1 pie

Traeger Pumpkin Pie

Traeger Pumpkin Pie

This classic pumpkin pie recipe has a touch of maple and vanilla in it before it gets baked on the pellet grill!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 15 minutes


  • 2 large eggs
  • 1 16 ounce can pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1/4 cup real maple syrup (do not use the fake stuff!)
  • 1 14 ounce can sweetened condensed milk
  • 1 teaspoon pumpkin pie spice
  • 1 unbaked pie crust


  1. Preheat your pellet grill to 425°F.
  2. Mix together the eggs, pumpkin, vanilla, maple, condensed milk, and pumpkin pie spice until fully combined.
  3. In a large deep-dish pie plate, unroll the pie crust into it and crimp the edges. Pour the pumpkin mixture into the crust and place into your preheated pellet grill.
  4. Bake for 20 minutes at 425°F and then reduce the heat to 350°F. Bake until the filling is no longer jiggly when you gently shake the pie pan.
  5. Remove and let cool on the counter for 30 minutes before lightly covering and refrigerating for at least 4-6 hours before serving (preferably overnight).

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 408Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 69mgSodium: 225mgCarbohydrates: 63gFiber: 2gSugar: 45gProtein: 8g

Nutrition data provided here is only an estimate.

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.


Thursday 23rd of December 2021

Do you need a deep dish pie crust and plate or will a regular 9" crust and pan work?

Nicole Johnson

Thursday 23rd of December 2021

You should use a deep dish pie pan for this one. You can use a regular and then cook any extra in a ramekin if you want though! Crustless Pumpkin Pie. ;)

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