Skip to Content

Pilgrim Pumpkin Pie

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.

A closeup photo of a pilgrim pumpkin pie with a spoon and a pie crust leaf along with a title text overlay graphic

*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.

CLICK ON THIS BOX TO LIKE AND SUBSCRIBE TO MY KUDOS KITCHEN YOUTUBE CHANNEL. SEE YOU THERE! 🙂

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!

Let's take a step back in time and visit with the pilgrims this Thanksgiving. Today's Rustic Roasted 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! - kudoskitchenbyrenee.com

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

Kitchen tools and equipment needed:

Food Service Equipment & Supplies

Rustic Pilgrim Pumpkin Pie Baked in a Pumpkin - kudoskitchenbyrenee.com

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).

Rustic Pilgrim Pumpkin Pie Baked in a Pumpkin - kudoskitchenbyrenee.com

What should I do with all the pumpkin seeds?

Excellent question!

Follow the links listed below and you’ll be taken to all sorts of pumpkin seed recipes I know you’re going to love!

Rustic Pilgrim Pumpkin Pie Baked in a Pumpkin - kudoskitchenbyrenee.com

Additional Thanksgiving dishes to grace your table:

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?

A vertical photo of a colorful turkey bread bowl filled with dip and with veggie tail feathers.

“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!”

Overhead photo of a yellow casserole dish filled with pretzel roll stuffing and pine nuts.

This fall chopped salad has all the colors and flavors you love about autumn! It will easily grace any table, for any occasion.

Vertical title text collage of a colorful fall chopped salad with tongs in a big bowl.

  • Rustic Pilgrim Pumpkin Pie (pictured below) THIS IS THE PLACE!!

Vertical title text collage images of pilgrim pumpkin pie with acorns and leaves.

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. 🙂

Yield: 6 servings

Pilgrim Pumpkin Pie

Rustic Pilgrim Pumpkin Pie Baked in a Pumpkin - kudoskitchenbyrenee.com

Let's take a step back in time and visit with the pilgrims this Thanksgiving. Rustic Pilgrim Pumpkin Pie is as delightful to serve as it is to eat. It's not too spicy and not too sweet!

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 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

Instructions

To make homemade roasted pumpkin purée:

  1. 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:

  1. Clean and seed the remaining 2 pie pumpkins. Sprinkle the inside of the pumpkins with cinnamon and sugar. Set aside.

To make the filling:

  1. Preheat oven to 425-degrees.
  2. 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.
  3. 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.
  4. Carefully place into the oven and partially bake for 30 minutes.
  5. While the pumpkin pies are baking, cut leaf shapes from the pie crust to garnish (optional).
  6. If garnishing, remove the pies from the oven and gently place the pie crust leaves on top of each pie.
  7. In a small bowl, whisk the final egg along with 1 tablespoon of water. Gently brush the egg wash on each pie crust leaf. 
  8. 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.
  9. Cool the pies completely before serving and serve at room temperature, or chilled. 
  10. To serve, cut each pumpkin into 4 wedges.
  11. Great with ice cream or whipped cream! Enjoy!!

Nutrition Information

Yield

6

Serving Size

1 serving

Amount Per Serving Calories 218Total Fat 6gSaturated Fat 2gUnsaturated Fat 0gCholesterol 125mgSodium 240mgCarbohydrates 35gSugar 32gProtein 6g

Did you make this recipe?

I'm excited to see your creation. Please don't be shy and share a photo with me!

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!

Rustic Pilgrim Pumpkin Pie Baked in a Pumpkin - kudoskitchenbyrenee.com

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

For more Kudos Kitchen recipe information, please follow me on my social medial channels (listed below), and don’t forget to TAG me @kudoskitchen with photos so I can view all your delicious recipe creations! It’s exciting for me when you share them, so don’t be shy!

Instagram, Pinterest, Facebook, and YouTube

Kudos Kitchen by Renee – BRINGING YOU EASY, ECONOMICAL, AND DELICIOUS DISHES TO FEED YOUR LOVED ONES!

Until we eat again, I hope you have a delicious day!

Kudos Kitchen by Renee Signature

**Note – The post above includes affiliate links. As always, I truly thank you for your support!

When I find a great product or service I like to share it with my readers. For additional information please view my privacy policy.

A closeup horizontal photo of salad tongs in a large bowl of colorful fall chopped salad
Previous
Fall Chopped Salad
A pile of savory pumpkin pinwheel appetizers on a platter with a cornucopia in the background
Next
Pumpkin Crescent Pinwheel Appetizers

Sarah

Monday 21st of October 2019

I love how you made the pie IN the pumpkin. Very rustic, very meta.

Renée

Tuesday 22nd of October 2019

Thank you, Sarah! Wish I could say I came up with the idea, but the pilgrims did ;) Renee

Jenn

Monday 21st of October 2019

Loving the festive pie crust garnish for this tasty pumpkin pie recipe! Thanks for all your creative ideas and recipes!

Renée

Tuesday 22nd of October 2019

You're welcome, Jenn. It's my pleasure :)

Toni | Boulder Locavore

Thursday 18th of October 2018

What a gorgeous idea! I need to give this a try!

Renée

Thursday 25th of October 2018

Thank you. I hope you will.

Marjory

Wednesday 17th of October 2018

Making the pie IN the gourd is genious! Love this recipe!

Renée

Thursday 25th of October 2018

Thank you, Marjory!

Amanda Finks

Sunday 14th of October 2018

I just love these pumpkin pies! Using the whole pumpkin makes this such a special dessert recipe!

Renée

Sunday 14th of October 2018

Thank you. I think so too!

shares