Let’s take a step back in time and visit with the pilgrims this Thanksgiving. Rustic pilgrim pumpkin pie is an authentic pie baked in a pumpkin. It’s as delightful to serve as it is to eat. It’s a rustic pilgrim pumpkin treat.
*Disclaimer: this post may contain affiliate links where I can earn commissions from qualifying purchases made through links in this post.
You’re going to love the flavor AND presentation of this charming rustic pumpkin pie.
**Please Note – The printable recipe card with detailed instructions, nutritional information, and complete ingredient measurements for making Rustic Pilgrim Pie is available near the end of this post. OR click on the “jump to recipe” button (found above) to be taken directly to the recipe.
If you’ve never roasted a real pumpkin in order to make a pumpkin pie, then you’re missing out on part of the fun.
And, If you’ve never served your pumpkin pie in an actual pumpkin (as the pilgrims did), let’s change all that!
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- 3 pie pumpkins (approximately 6″ in circumference), or 3 – ramekins
- brown sugar
- pumpkin purée
- evaporated milk
- granulated sugar
- vanilla extract
- ground cinnamon
- ground nutmeg
- ground cloves
- pumpkin pie spice
- 1 round pie crust (optional for garnish)
Kitchen tools and equipment needed:
- Large mixing bowl
- Small Bowls
- Pumpkin Carving Tools
- Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
- Chef’s Knife
- Cutting Board
- Nutmeg Grater
- Leaf Cookie Cutter (optional)
What’s the difference between a pilgrim pumpkin pie and a regular pumpkin pie?
The taste is just as delicious as a traditional pumpkin pie baked in a crust, but a pilgrim pumpkin pie is charming to serve and doesn’t require fiddling around with a lot of pie dough.
What is the best way to serve Pilgrim Pumpkin Pies?
Make sure to scoop and eat the actual pumpkin flesh from the vessel as you’re eating the pie.
Since the entire pumpkin is baked in the oven along with the filling, the pumpkin will be soft and tender so don’t miss out on all that extra flavor!
Depending on your appetite, the serving size of a rustic pumpkin pie may be quite large for one person.
I recommend cutting the entire pilgrim pumpkin pie in half and serving a half per person along with some whipped cream or vanilla ice cream (not shown).
What should I do with all the pumpkin seeds?
Follow the links listed below and you’ll be taken to all sorts of pumpkin seed recipes I know you’re going to love!
- 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
Additional Thanksgiving dishes to grace your table:
- Turkey Bread Bowl with Spinach Dip Appetizer (pictured below)
“Amaze your family and friends with this Thanksgiving Turkey Bread Bowl Appetizer with Creamy Spinach Ranch Dip. He’s super easy to recreate, and Mr.Tom Turkey’s tail feathers play double duty as the dippers. What could be more fun?“
- Cinnamon Sweet Potatoes with Squash and Apples
- Pineapple Cardamom Cranberry Sauce
- Colorful Sautéed Autumn Vegetables with Bacon
- Pretzel Roll Stuffing with Pine Nuts (pictured below)
“Don’t fool yourself into thinking this amazing pretzel roll stuffing with pine nuts should only be made for Thanksgiving. After your first bite, you’ll be looking for reasons to make it all year long!”
- Balsamic Basted Herb Roasted Turkey
- Savory Pumpkin Sage Biscuits
- Fall Fruit and Vegetable Chopped Salad (pictured below)
“This fall chopped salad has all the colors and flavors you love about autumn! It will easily grace any table, for any occasion.“
- Rustic Pilgrim Pumpkin Pie (pictured below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy rustic pumpkin pie baked in a pumpkin.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
- 3 -6" round pie pumpkins, seeded and cleaned
To make the filling:
- 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
For the garnish:
- 1 9" round pie crust
- 1 egg
- 1 tablespoon water
- 2 teaspoons granulated sugar
- 1 teaspoon ground cinnamon
To make homemade roasted pumpkin purée:
- 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.
To prepare the pumpkin bowls for the filling:
- Clean and seed the remaining 2 pie pumpkins. Sprinkle the inside of the pumpkins with cinnamon and sugar. Set aside.
To make the filling:
- Preheat oven to 425-degrees.
- 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.
- 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.
- Carefully place into the oven and partially bake for 30 minutes.
- While the pumpkin pies are baking, cut leaf shapes from the pie crust to garnish (optional).
- If garnishing, remove the pies from the oven and gently place the pie crust leaves on top of each pie.
- In a small bowl, whisk the final egg along with 1 tablespoon of water. Gently brush the egg wash on each pie crust leaf.
- 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.
- Cool the pies completely before serving and serve at room temperature, or chilled.
- To serve, cut each pumpkin into 4 wedges.
- Great with ice cream or whipped cream! Enjoy!!
Serving Size1 serving
Amount Per Serving Calories 218Total Fat 6gSaturated Fat 2gUnsaturated Fat 0gCholesterol 125mgSodium 240mgCarbohydrates 35gSugar 32gProtein 6g
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s super easy and delicious pumpkin dessert as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!