Steps

• 1

  Make the chocolate pie dough: In a food processor, combine the cocoa powder, sugar, salt, and flour. Pulse until well-incorporated. Add the butter and shortening and pulse until the mixture resembles coarse meal with a few pea-sized pieces of butter remaining. Transfer to a large bowl.

• 2

  In a small bowl, whisk together egg yolk, vinegar, and ice water. Drizzle half of egg mixture over the flour mixture and use a for mix gently just until combined. Add remaining egg mixture and mix until the dough just comes together, with some unincorporated floury bits.

• 3

  Turn the dough out onto a lightly floured surface. Pat together and fatten slightly, then cut into quarters. Stack the pieces on top of one another, layering the unincorporated bits between, and press down to compact. Repeat cutting and stacking twice until the dough has come together. Shape the dough into a 1-inch-thick disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

• 4

  On a lightly floured surface, roll out the dough to a 14-inch round. Transfer to a 9-inch pie dish, lifting the edges to allow the dough to sit flush against the pan. Trim any excess dough around the edges, leaving 1 inch of overhang. Fold the overhang under itself around the edges and crimp as desired. Freeze the pie shell for 15 minutes.

• 5

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 6

  Line the pie dough with parchment paper or heavy-duty foil, leaving a 1½-inch overhang. Fill with pie weights or dried beans.

• 7

  Place the pie dish directly on the grill grates. Close the lid and bake until the crust is dry around the edge, 20 minutes. Remove the paper and weights and bake until the surface of crust looks dry, 5-10 minutes more. Brush the bottom and sides of crust with the beaten egg. Close the lid and bake until the egg wash is dry and set, 3 minutes. Remove the pie crust from the grill.

  350 ˚F / 177 ˚C

  00:35

• 8

  Meanwhile, make the pumpkin maple filling: In a large bowl, whisk together the pumpkin purée, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace, and eggs.

• 9

  In a small saucepan, combine the maple syrup, sugar, and vanilla bean seeds (reserve the pod for another use). Bring to a boil over high heat. Reduce the heat to medium-high and simmer, stirring occasionally, until mixture is thickened and small puffs of steam start to release from the surface, 3 minutes. Remove the pot from the heat and add the cream in 3 additions, stirring with a wooden spoon between each. until smooth.

• 10

  Gradually whisk hot maple cream into the pumpkin mixture.

• 11

  Place the pie crust on a rimmed baking sheet and pour in the pumpkin filling.

• 12

  Place the baking sheet directly on the grill grates. Close the lid and bake the pie, rotating halfway through, until set around edges but still slightly jiggly in the center, 50-60 minutes. Remove the pie from the grill and transfer to a wire rack to cool.

  350 ˚F / 177 ˚C

  01:00

• 13

  Slice and serve. Enjoy!