Let’s take a step back in time and visit with the pilgrims this Thanksgiving. Today’s rustic pilgrim pumpkin pie is baked in a pumpkin and is as delightful to serve as it is to eat. It’s not too spicy and not too sweet! It’s a rustic pilgrim pumpkin treat.
I’m here to show you just how easy this pilgrim pumpkin pie is to make. If you’ve never roasted pumpkin in order to make a pumpkin pie, then 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! Ready?
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Rustic Pilgrim Pie is available near the end of this post.Jump to Recipe
The ingredient list for making Rustic Roasted Pumpkin Pies;
**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 is the difference between this 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
Looking for 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 for today’s pilgrim pumpkin pie.
- 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
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.
Clean and seed the remaining 2 pie pumpkins. Sprinkle the inside of the pumpkins with cinnamon and sugar. Set aside.
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!!
I sincerely hope you’ve enjoyed today’s recipe for Rustic Pilgrim Pumpkin Pie as much as I’ve enjoyed bringing it to you!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!