Pumpkin Pie for Thanksgiving

4 Holiday Pies You Have to Try This Season


Worried about having enough space in the oven this Thanksgiving?

Our friend, Gary House, at Cooking-Outdoors.com came up with four incredible pie recipes that you’re going to want to try this season. They were created to save you oven space on those crazy holidays when you’re up to your eyeballs in food. Using a Camp Chef Smoke Vault and a 10″ Cast Iron Pie Pan, baking your holiday desserts will be a piece of pie (pun intended). You can check out the video right here, or read on to see each recipe.


Four pies cooked at once may seem to be a daunting task but with the Smoke Vault, you will have no issues at all. All four of these pies were baked at 350°F together for about 1 1/2 hours. Your time may vary depending on the outside temp and weather conditions. Ready to get started?


Mixed Berry Crisp

For the crisp topping:
  • 1 cup quick oats
  • ½ cup brown sugar
  • ½ cup flour
  • 1 tsp cinnamon
  • 1 stick soften butter
For the berries:
  • 4 cups fresh blackberries or 2 bags frozen (thawed)
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 pie crust 1 cast iron pie pan greased
  1. Mix dry ingredients for the crisp topping together until blended
  2. Add butter and mix till crumbly
  3. Set aside crisp topping
  4. Drain berries
  5. Mix berries, sugar, brown sugar, vanilla and cinnamon together
  6. Set aside berry mixture
  7. Grease a 10″ Cast iron pie pan
  8. Place pie crust on pie pan
  9. Fill with berry mixture
  10. Cover berry mixture with crisp topping
  11. Bake at 350° F for 45 minutes


Pumpkin Pie


  • 3 cups pureed pumpkin
  • 1 can evaporated milk
  • 4 eggs
  • ½ cup packed brown sugar
  • 1 cup sugar
  • 1 tsp ground sugar
  • 1 tsp ground clove
  • 1 tsp ground allspice
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 pie crust
  1. Prepare 3 cups of pumpkin puree (fresh or canned)
  2. Mix 4 eggs together till blended
  3. Grease 10″ Cast iron pie pan
  4. Place pie crust in pie pan
  5. Mix all ingredients together
  6. Pour onto pie crust
  7. Bake 1 hour at 350° F for 45 minutes or filling has firmed


Cranberry Apple Crumble

Adding cranberries to the filling gives the pie a familiar fall color and pleasant tartness to balance the sweetness.

For crumble topping:
  • ¾ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ½ tsp cinnamon
  • ½ tsp salt
  • ½ stick unsalted butter, cut into ½ pieces
  • ½ cup pecans, coarsely chopped
For fruit filling:
  • 2 lbs Gala apples (about 5), peeled, cored and thinly sliced
  • 8 oz fresh or frozen (not thawed) cranberries
  • ½ cup packed light brown sugar
  • 3 tbs all-purpose flour
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 2½ tbs fresh lemon juice
  • ½ stick unsalted butter, cut into ½ inch pieces 1 pre-made pie crust


Make crumble topping:
  1. Stir together flour, brown sugar, cinnamon, and salt in a bowl.
  2. Blend in butter with your fingertips until large clumps form, then stir in pecans.
Make fruit filling:
  1. Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
  2. Sprinkle crumble topping over filling
  3. Bake, uncovered, 350° F until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more.


Caramel Apple Crisp


  • 5 Gravenstein apples, thinly sliced peeled
  • 2 cups Quick oats
  • 1 cup flour
  • 1 cup brown sugar packed
  • 1½ tsp cinnamon
  • 1 stick unsalted butter
  • ½ cup apple cider
  • 20 soft caramel candy pieces cut in thirds
  • 1 pie crust


  1. Combine oats, flour, brown sugar and cinnamon
  2. Mix in butter until mixture is crumbly
  3. Combine apple slices, caramel and ½ of crisp mixture together
  4. Grease 10″ Cast iron pie pan
  5. Place pie crust in pie pan
  6. Pour apple mixture onto pie crust
  7. Drizzle apple cider over apple mixture
  8. Pour remaining crisp mixture over top of filling
  9. Bake uncovered at 350° F for 45 minutes or until filling is bubbling


2 thoughts on “4 Holiday Pies You Have to Try This Season”

  1. What is a good size turky for the 18′ smoker or can you do a full turky in the 18′ I do not have smoker and I am looking at the 18′ Thank You

  2. We cooked a 15.6 fresh turkey at 300 for about 4 hours a full pan of water in a aluminum pan with a tent
    We took it out of the pan the last 1/2 hour and used dripping for gravy it was perfect

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