Smoked Pumpkin Recipe
A simple method yields smoky pumpkin, ideal for enhancing soups, sauces, or pie fillings.
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Instructions
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Prepare a smoker or charcoal grill for 2 hours of indirect smoking at 250 F (120 C).
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Cut pumpkins in half; optionally scoop out the insides.
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Place pumpkin halves on the smoker away from the fire, adding wood chunks, and smoke for 1 to 2 hours until tender.
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Remove from heat and cool, or transfer to an oven to finish cooking if less smokiness is desired.
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Once cooled, remove seeds and skin, then coarse chop the smoky pumpkin flesh for use.
Nutritional Info (per serving)
Calories:
16 kcal
Carbohydrate:
4 g
Cholesterol:
0 mg
Fiber:
1 g
Protein:
1 g
Saturated Fat:
0 g
Sodium:
1 mg
Sugar:
2 g
Fat:
0 g
Unsaturated Fat:
0 g