Every time I’ve made smoked pumpkin in the past, I’ve learned something new. Kind of like Dr. Frankenstein making better and better monsters, only minus a village mob stopping by to pay its respects for my efforts.
I’ve smoked Gourdzilla, normal-sized carving pumpkins, and, of course, sugar pumpkins. Which, by the way, work the best of the three. Sugar pumpkins are the ones used for pumpkin pie, have plenty of seeds in them, and they smoke a lot more thoroughly due to their small size. Every Halloween I try something new with the finished pumpkin. The results have generally been good and I’ll share the old and new concoctions each week leading up to Halloween.
For now, here’s what I’ve found is the best way to make the stuff.
- 4 normal sized sugar pumpkins
- 6-8 cups of apple wood chips soaked in water for at least a half hour
- Heat your smoker to 250-265 degrees F.
- Slice the pumpkins in half, lengthwise. Clean each out. Optional: set the seeds aside for roasting.
- Puncture the inner surfaces of the pumpkins with a barbecue fork, all over each surface.
- Place the pumpkin halves face down on the grates in your smoker. You should be able to fit four halves on each rack.
- Smoke the pumpkins for 3-4 hours, adding a cup of the chips every half hour.
- Scoop the flesh out of the skin into a large bowl.
- Puree the pumpkin in small batches. You’ll have enough for at least a pie, 32 cookies, 12 cinnamon rolls, and a quart of ice cream.
- Place unused pumpkin in Ziplock bags or vacu seal and freeze.
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