Cast Iron Skillet Pumpkin Pie

Recipe

1 Nine-inch refrigerated pie crust.
3/4 Cup white sugar
1 Tsp ground cinnamon
1/2 Tsp salt
1/2 Tsp ground ginger
1/2 Tsp ground cloves
2 eggs
1 12 ounce can evaporated milk
2 Tbs real maple syrup
1 15 ounce can pumpkin

Allow the refrigerated pie crust to come up to room temperature.

Light your charcoal using a chimney starter. Set up your kettle grill for indirect heat, with the all of the charcoal on one side.

Shape the pie crust in a 9 inch cast iron skillet. Using a fork, poke holes in the bottom and sides of the crust to vent steam.

Place the skillet with the pie crust on the grill opposite the hot coals. Cover and bake for 10 minutes at 400 to 450 degrees. After 5 minutes rotate the skillet 180 degrees for even cooking

Remove the skillet from the grill and allow it to cool.

While the skillet cools, start another chimney of charcoal.

In a small bowl combine, white sugar, cinnamon, salt, ginger and cloves. Give it a good mix.

In a large bowl, beat the eggs. Combine with evaporated milk, maple syrup, and pumpkin. Give it a good mix.
Add the dry ingredients to the wet ingredients and give them another good mix.

When the skillet is cooled enough so that you handle it with your bare hands, pour the mixture into the pie crust.

Swap out the coals in your grill. Again, set it up for indirect heat with all the coals on one side.

Place the skillet in the grill opposite the coals. Cover and adjust damper to bake at 350 degrees for about 90 minutes.

Every 15 minutes, lift the cover, check the temperature and rotate the skillet 180 degrees for even cooking.

The pie is done when the a toothpick inserted into he center comes out clean.

Remove from the heat and allow to cool thoroughly.

Serve with whipped cream and enjoy!