Grilled Pumpkin Pie

Ingredients:

• 1 can (425 g) pumpkin puree
• 1 and 1/4 cups heavy cream
• 2/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 0.5 tsp freshly grated nutmeg
• 0.5 tsp vanilla extract
• 1/4 teaspoon coarse salt
• 3 large eggs
• 1 frozen basis for soldering 22 cm in diameter in a disposable form, defrost

Preparation:

1. Preheat the grill to medium heat and prepare the indirect heat zone. On a gas grill (with 3 or more burners), turn all burners to medium-high heat. After about 15 minutes, turn off one of the middle burners and reduce the heat on the remaining burners to medium. If you have a charcoal grill, dump one chimney starter of burnt briquettes on one side of the grill. Place a drip pan on the other side to prevent flare-ups. Be sure to consult your grill's instruction manual.
2. Meanwhile, in a large bowl, carefully combine the pumpkin puree, heavy cream, granulated sugar, cinnamon, nutmeg, vanilla extract, salt, and 2 eggs. Beat the remaining egg in a small bowl and brush the edges of the dough with it. Pour the filling over the dough.
3. Place the pie over indirect heat. Cover and cook until the filling begins to set around the edges, about 25 minutes. Then rotate, cover, and cook for another 25 minutes (the center will still be slightly jiggly). Transfer the pie to the hot grill zone and cook for another 3 minutes, until the crust is crisp. Transfer to a cooling rack; let the pie cool completely.