1. Preheat your grill to 375°F for indirect cooking, filling the hopper with Bear Mountain BBQ Maple Bourbon Pecan Pellets. Place a baking stone or rack in the center.
2. Roll out the pie dough into an 11-inch circle. Transfer to a greased 9-inch pie pan, pressing gently into the bottom and sides. Crimp the edges with a fork or your fingers.
3. In a food processor or blender, combine pumpkin puree, eggs, sweetened condensed milk, dark brown sugar, sour cream, lemon juice, vanilla, pumpkin pie spice, ginger, cloves, and salt. Blend for 2 minutes until smooth.
4. Pour the pumpkin filling into the prepared crust.
5. Place the pie in the center of the grill on the baking stone and smoke for 40 minutes total.
6. While the pie bakes, prepare the praline topping. In a small bowl, mix all topping ingredients together. After the pie has baked for 20 minutes, rotate it and gently spoon the praline topping over the surface.
7. Continue baking for another 20–25 minutes, or until the center reaches 175–185°F.
8. Cool the pie on the counter for 1 hour, then transfer to the refrigerator to chill completely.
9. Once chilled, slice and serve with spiced whipped cream. Store leftovers in an airtight container in the fridge.

To Make the Spiced Whipped Cream:

1. In a chilled bowl, beat heavy cream until soft peaks form (3–4 minutes by hand or using an electric mixer).
2. Add vanilla, powdered sugar, and spices. Beat until stiff peaks form. Refrigerate until ready to serve.