Pumpkin Pie & Apple Crisp on the Big Green Egg

Nov 10

Written By WWOO California

This fall and holiday season, we’re sharing with you some of our favorite fall dessert recipes. We recently fired up the Big Green Eggs here at WWOO, and got to baking!

First up:

Pumpkin Pie

What you’ll need:

-unbaked deep dish pie crust

-3/4 cup sugar

-1 tsp. cinnamon

-1/2 tsp. salt

-1/2 tsp. ground ginger

-1/4 tsp. ground cloves

-2 eggs

-1 (15 oz.) can Libby’s pumpkin

-1 (12 oz.) can evaporated milk

How we did it:

Combine sugar, cinnamon, salt, ginger, and cloves in a bowl.
Beat eggs in a separate large bowl.
Stir in pumpkin and dry ingredients into large bowl with eggs.
Gradually add in evaporated milk while stirring.
Bake @ 425° for 15 minutes, reduce heat to 350° and bake for about 50 minutes, or until knife comes out clean.

Note: It can be a challenge to rapidly decrease the temperature of the Big Green Egg, so we left the pie in to bake while the temperature went down. Just make sure to check on your pie a little bit more often.

Next up:

Apple Crisp

What you’ll need:

-6-8 apples, peeled and sliced into 1/4in. slices

-1 cup sugar

-1 tsp. cinnamon

-1/8 tsp. nutmeg

-1 cup flour

-1/2 cup brown sugar

-1/2 cup butter

How we did it:

Preheat Big Green Egg (or oven) to 325°.
Toss apples, sugar, cinnamon, and nutmeg in a large bowl. Let this sit for a few minutes.
Pour apples into a cast iron dutch oven, with lid on, and grill for 40 minutes or until soft and bubbling.
While the apples are cooking, mix flour and brown sugar in a bowl. Add butter and crumble into your “crisp” topping.
Once juices from apples are bubbling, spoon on topping, leave uncovered and cook for approximately 20 minutes. You can increase the heat to 375° for caramelizing the topping.