How to Grill Pumpkin: Five Pumpkin Recipes for Fall

Pumpkins are such a versatile squash (it’s also a gourd and also a fruit and also a berry – see what we mean?) and they cook up so easily, especially on the grill. You really don’t have to do much to make them taste delicious – and then of course, there’s the seeds – but just in case you’ve never tried it, here’s how to grill a pumpkin with five recipes we love for fall.


You can’t grill a pumpkin without encountering the seeds and we’ve yet to meet someone who doesn’t love a good roasted, salted pumpkin seed – but what about smoked? We think you’ll love this first grilled pumpkin recipe even though it’s cheating a bit.


Smoked Pumpkin Seeds on a Traeger 

smoked pumpkin seeds traeger grill recipe


  • 1 Cooking Pumpkin
  • Olive or vegetable oil
  • Sea or kosher salt 



  1. Remove seeds from pumpkin, rinse, remove strings and pulp and pat dry.
  2. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. When ready to cook, set temperature to 180℉ and preheat, with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
  3. To Smoke: Place the baking sheet with the seeds on the grill grate, close the lid, and smoke for 20 minutes.
  4. Sprinkle your seeds generously with salt and turn the temperature on your grill up to 325℉. Roast the seeds until toasted, about 20 minutes. Check and stir seeds after the first 10 minutes.

Note: Seeds will be brown because they were smoked before being roasted. Enjoy!




roasted pumpkin soup traeger grill


  • 1 4-5 pound cooking pumpkin
  • 2 Tbs unsalted butter
  • 1 Medium onion, diced
  • 2 cloves garlic, miced
  • 1 Tbs brown sugar
  • 1 tsp spanish smoked paprika or sweet paprika
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground allspice
  • ½ Cup apple cider or white wine
  • 5 Cups chicken or vegetable stock
  • ½ Cup heavy whipping cream
  • Salt and pepper to taste
  • Fresh parsley or star anise for garnish



  1. Set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
  2. Using a sturdy knife, cut the pumpkin into quarters. Scoop out the seeds and stringy fibers. Separate the seeds from the fibers, and save the seeds for roasting, if desired.
  3. To Smoke: Place the pumpkin quarters, skin-side-down, directly on the grill grates. Close the lid, and smoke for 1 hour.
  4. Increase the Traeger temperature to 300˚F, and cook the pumpkin until the flesh is tender and can easily be pierced with a fork, another 90 minutes.
  5. Remove the pumpkin from the grill. Let cool, then separate the pumpkin flesh from the skin.
  6. In a 4-quart saucepan or stockpot over medium heat, melt the butter. Add the onion and garlic and sauté until soft and translucent, 5 minutes.
  7. Stir in the brown sugar, smoked paprika, cinnamon, nutmeg, and allspice. Immediately add the apple cider, and cook for several minutes until the mixture is reduced and syrupy.
  8. Add the pumpkin and chicken broth. Let the soup simmer for 20-30 minutes. Using a blender or hand-held immersion blender, blend the soup until it is smooth. Note: if using a blender, let the soup cool a bit, otherwise it will expand in the blender, making for a huge mess and potential burns. Season with salt and pepper to taste. If it is too thick, stir in more chicken broth.
  9. Remove the soup from the heat. Divide the soup among bowls and drizzle with the heavy cream. Top with a sprig of parsley, if desired. Enjoy!


We know as loyal as the Traeger following is, regular old gas grills have just as passionate a fan club. So of course, we’re including two grilled pumpkin recipes for those of you out here who are cooking with gas. 


pumpkin ready for the grill


  • 1 three-pound sugar (AKA pie) pumpkin
  • 1 Tbs olive oil


  1. Preheat your grill to 375 degrees F
  2. Cut the pumpkin in half with a sharp knife and scrape out all the guts (I like to save the seeds to roast them later).
  3. Drizzle the pumpkin with olive oil.
  4. Place each pumpkin half cut side down on the grill grates. Close the lid and grill for one of the following: if you plan to eat the pumpkin like you would squash (slice and serve), cook for 35-40 minutes. 
  5. If you want to puree your pumpkin for use in other recipes, cook for 45-55 minutes. Use a fork to test for doneness.
  6. Remove the pumpkin from the grill and either serve it hot with butter, brown sugar, and a sprinkle of pumpkin pie spice; butter, salt and pepper; or scrape out the meat and puree it in a blender for 1-2 minutes until the pumpkin is totally smooth. 



grilled pumpkin slices


  • 1 Cooking pumpkin
  • 1 Tbsp  Olive Oil
  • 1 Tbsp  Fresh Rosemary, chopped
  • 1/2 tsp  Sea Salt



  1. Preheat grill to medium-high
  2. Clean the pumpkin.
  3. Cut the pumpkins into 3/4 inch slides, remove the “guts.”
  4. Brush the pumpkin with olive oil and sprinkle with rosemary and sea salt.
  5. Place the slices on the grill.
  6. Grill for 5 minutes.
  7. Flip, and grill for another 5 minutes or until you can easily pierce the slices with a fork.
  8. Remove from the grill and serve.


And then of course is the Big Green Egg – sometimes we wonder how much R&D they spent on this name – regardless BGE fans may be even more die hard than Traeger or gas grills. So here are two grilled pumpkin recipes for you Eggers, and we must say this first one with the Gruyere might be our favorite.


pumpkin and gruyere on the big green egg


  • 1 organic pumpkin (1 kg)
  • olive oil
  • 4 sprigs of thyme
  • 100 g walnuts
  • 200 g Gruyère, grated



  1. Heat the Big Green Egg with the convEGGtor and grid in place to 200 °C.
  2. Wash the pumpkin and coat it with olive oil.
  3. Place the pumpkin on the grid and cook for approximately 30 minutes with the lid closed.
  4. Finely chop the thyme.
  5. Coarsely chop the walnuts.
  6. Remove the pumpkin from the EGG, allow to cool slightly, then cut horizontally about a third of the way down.
  7. Spoon the seeds from the bottom, but ensure that this part otherwise remains intact.
  8. Peel the top of the pumpkin.
  9. Cut the flesh into large chunks and mix with the thyme, half the walnuts and half the Gruyère.
  10. Season the mixture with pepper and salt then spoon into  the hollowed out pumpkin.
  11. Sprinkle the remaining walnuts and Gruyère on top.
  12. Place the stuffed pumpkin on the EGG’s grid, close the lid and heat for approximately 30 minutes.



pumpkin pie on the big green egg




  • 1 (15 ounce) can pumpkin
  • 1 (12 ounce) evaporated milk
  • 2 large eggs
  • ¾ cup sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1/8 tsp ground cardamom
  • ½ tsp salt
  • ½ tsp grated lemon zest
  • 1 9-inch unbaked pie crust



  1. Set the EGG for indirect cooking with the convEGGtor at 425°F/218°C. 
  2. Mix together the sugar, cinnamon, ginger, nutmeg, cloves, cardamom, and lemon zest and set aside. 
  3. In another large bowl, beat the eggs, then mix in the can of pumpkin and the sugar mixture; slowly add in the evaporated milk. 
  4. Stir until everything is well combined.
  5. Pour the mixture into the pie crust and place on the EGG and cook for 15 minutes. 
  6. After 15 minutes, close all the vents and cook another 35 to 40 minutes not letting the temperature drop below 350°F (if the temperature drops below 350°F open the top and bottom vents very slightly until the temperature gets above 350°F again) 
  7. The pie is finished and ready to come off the EGG once a knife inserted 1 inch from crust comes out clean.


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