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Rustic Pilgrim Pumpkin Pie Baked in a Pumpkin - kudoskitchenbyrenee.com
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4.95 from 17 votes

Pilgrim Pumpkin Pie

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 Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Dessert - Pie
Cuisine: American Comfort Food
Keyword: pilgrim pumpkin pie, pumpkin pie baked in a pumpkin, rustic pilgrim pumpkin pie
Servings: 6 servings
Calories: 218kcal
Author: Renee - Kudos Kitchen


  • 3 -6 " round pie pumpkins seeded and cleaned

To make the filling:

  • 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
  • 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: 1serving | Calories: 218kcal | Carbohydrates: 35g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 125mg | Sodium: 240mg | Sugar: 32g