Let’s take a step back in time and visit with the pilgrims this Thanksgiving. Today’s Rustic Pilgrim Pumpkin Pie Baked in a Pumpkin is as delightful to serve as it is to eat. It’s not too spicy and not too sweet! It’s a rustic, pumpkin, pilgrim treat.
I’m here to show you just how easy this Rustic Pilgrim Pumpkin Pie is to make. If you’ve never roasted a pumpkin in order to make a pumpkin pie, you’re missing out on part of the fun.
If you’ve never served your pumpkin pie in an actual pumpkin (as the pilgrims did), then we need to get busy baking!
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Rustic Pilgrim Pie Baked in a Pumpkin is available near the end of this post.
The ingredient list for making Rustic Roasted Pumpkin Pies (aka Pilgrim Pumpkin Pie) Baked in a Pumpkin is as follows;
- 3 pie pumpkins (approximately 6″ in circumference), or ramekins
- brown sugar
- pumpkin purée
- eggs
- flour
- evaporated milk
- granulated sugar
- vanilla extract
- ground cinnamon
- ground nutmeg
- ground cloves
- pumpkin pie spice
- 1 round pie crust (optional)
- egg
- salt
Instead of discarding the seeds when cleaning out your pumpkins, here are a few recipes for roasting pumpkin seeds I think you’ll enjoy;
- Bourbon Brown Sugar Pumpkin Seeds from Sweet ReciPEAS
- Coconut Maple Roasted Pumpkin Seeds from Lauren Kelly Nutrition
- 3 Tasty Pumpkin Seed Recipes from Kitchen Confidante
- Spiced Honey Roasted Pumpkin Seeds from The Chunky Chef
- Bourbon Bacon Pumpkin Seeds from Foodtastic Mom
If you’re looking for other Kudos Kitchen Thanksgiving dishes to grace your table this year, please click on the following recipe titles for;
- Turkey Bread Bowl with Spinach Dip Appetizer
- Pineapple Cardamom Cranberry Sauce
- Colorful Sautéed Autumn Vegetables with Bacon
- Pretzel Roll Stuffing with Pine Nuts
- Balsamic Basted Herb Roasted Turkey
Below is the printable recipe card for today’s Rustic Pilgrim Pumpkin Pies Baked in a Pumpkin. If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
- 3 6" round pie pumpkins cleaned and seeded
- 1½ cups roasted pumpkin pulp
- 1 can (15 ounces) pumpkin purée
- 1 cup brown sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon grated nutmeg
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1¼ cup evaporated milk
- 1 9" round pie crust
- 1 egg
- 1 tablespoon water
- 2 teaspoons granulated sugar
- 1 teaspoon ground cinnamon
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Clean, seed, and quarter one pie pumpkin. Place on a baking sheet and roast at 425 for 30 minutes. Cool slightly, remove the flesh from the skin (discard the skin), and mash the flesh.
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Clean and seed the remaining 2 pie pumpkins. Sprinkle the inside of the pumpkins with cinnamon and sugar. Set aside.
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Preheat oven to 425-degrees.
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In a large bowl, whisk together the mashed pumpkin, pumpkin purée, brown sugar, flour, salt, cinnamon, pie spice, nutmeg, cloves, 3 eggs, vanilla, and evaporated milk.
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Place two of the cleaned pie pumpkins on a baking sheet and fill each with pumpkin pie filling. *Note - if you have any leftover, pour the remaining into a small baking dish or ramekin.
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Carefully place into the oven and partially bake for 30 minutes.
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While the pumpkin pies are baking, cut leaf shapes from the pie crust to garnish (optional).
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If garnishing, remove the pies from the oven and gently place the pie crust leaves on top of each pie.
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In a small bowl, whisk the final egg along with 1 tablespoon of water. Gently brush the egg wash on each pie crust leaf.
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Sprinkle the top with additional sugar and cinnamon and return to the oven for 50 minutes (or until the filling looks set and the pumpkin is soft when pierced with a toothpick.
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Cool the pies completely before serving and serve at room temperature, or chilled.
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To serve, cut each pumpkin into 4 wedges.
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Great with ice cream or whipped cream! Enjoy!!
I sincerely hope you’ve enjoyed today’s recipe for Rustic Pilgrim Pumpkin Pie Baked in a Pumpkin as much as I’ve enjoyed bringing it to you!
Should you have any questions regarding this recipe, or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
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This is such a cool idea!!!
Thank you, Wilhelmina!
These are so clever. I cooked a savory dish in a pumpkin once but never my pies! I love this!
Thank you. I’ve also made savory dishes in pumpkins but baking these pies were a first for me, too. They were delicious and so much fun to make!
Such a fun new idea to incorporate into our holiday baking with my kids, thanks!
You’re welcome. Glad you like this recipe!
I just love these pumpkin pies! Using the whole pumpkin makes this such a special dessert recipe!
Thank you. I think so too!
Making the pie IN the gourd is genious! Love this recipe!
Thank you, Marjory!
What a gorgeous idea! I need to give this a try!
Thank you. I hope you will.