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I am SO excited about this recipe!! I just love it when an idea comes to fruition! This recipe for The Original Pumpkin Pie, the way the Pilgrims made it, is one I hope you will try and make it a new Thanksgiving tradition. This Thanksgiving pumpkin pie history is interesting to me.
Table of Contents
I may not have been at the original Thanksgiving in America, however, the Pumpkin Pie recipe as we know it was not always the way it is made today.
The history when it comes to early American food and recipes can be traced to a handful of documents. Right or wrong, early America and its history did happen. All we can do is learn from it, and its mistakes, and hopefully always strive to be better.
What was the original Pumpkin Pie recipe?
- 400-ish years ago at what we think of as the first Thanksgiving, in Plymouth (Massachusetts), the Pilgrims did not yet have flour and butter to make a pie crust for a traditional pumpkin pie recipe we know and love.
- It was impossible to make any sort of pie crust.Plus, settlershadn'tyet come up with an oven for baking as we know it today.
- American Indians used corn, acorns, cattails, seeds, nuts and a few other things to ground into flour. The first documented wheat harvest wasn't until 1839 in Kansas.
So where does Pumpkin Pie come from?
- According tosome accounts, early English settlers in North America improvised by hollowing out pumpkins (which were plentiful), filling the shells with goat's milk, honey, and spices to make a custard, then they roasted the filled pumpkins whole in hot ash from the fire.
- It is thought that after the custard had set/chilled, the pumpkin was then cut into wedges to enjoy, as food was not wasted.
The British have always liked their custard desserts.
This is a spectacular Thanksgiving dessert recipe as well as a Christmas dessert recipe. It's actually perfect for a fall dessert recipe in general. Especially after pumpkin picking, yum!
A Pumpkin pie recipe as we know it didn't appear in an American cookbook until the early 19th century After finding this out years ago, in a blurb of historical text, I set out to try and replicate what the original Thanksgiving Pumpkin Pie, the way the pilgrims made it with ingredients available today. And of course an oven, lol!
Watch my 1 minute video of how to make this recipe on my TikTok.
It had been written a number of times that the American Indians did not eat any form of dairy. Indigenous peoples primarily fed themselves through a combination of hunting, fishing, foraging, and agriculture of corn, beans and squash.
I published this recipe back in 2013, since then SO many have made this for Thanksgiving and Christmas. LOVE that! I have even had teacher tell me they had their kids make it in Home Economics classes and cooking classes.
The idea of making pie in a pumpkin is super appealing to make even thought its actually custard baked in a pumpkin. Call it what you want, its delicious!!
Ingredients
- sugar pumpkin (smaller pumpkins meant for baking about 5-6 inched high and approx 23 inches measured around the widest part. Circumference).
- sugar
- eggs
- vanilla
- heavy cream
- cornstarch
- salt
Tips
- First select small pumpkin4-5 inches in height and 20-23 inches or so in circumference (often referred to as a sugar pumpkin or pie pumpkin)
- Carefully use a sharp knife to cut away an opening. Pumpkins are tough skinned, be careful when doing this. It does not have to be a perfect circle.
- Be careful to not puncture the pumpkin down low to prevent leaks
- Use a spoon to scrape away send and guts of the pumpkin.
- Optional: reserve the top of the pumpkin to place alongside the dessert if you like (you can add it to roasting sheet the last 15 minutes if you wish.
- Don't fill pumpkin to the brim, leave some headspace for custard to expand. It will puff up and then settle down lower as it cools.
- Bake on a baking sheet. That is a must. Line the pan with parchment to make cleanup easier.
- If it overflows, just let it go.
- It doesn't need to have a browned top to be "done". If you want it a bit browned carefully broil for a few minutes, watching as it goes.
- You can use smaller pumpkins for individual desserts, like those that fit in your palm, they are just difficult to cut open. Be careful You can microwave mini pumpkins for 60 seconds, and then in a couple 30 second bursts to make slicing tops off easier. Must be in small increments or pumpkin will burst.
Chef Tip
My TOP TIP is practice this before the big day, make it once before a holiday meal. This is the only recipe out of 700 on my blog I would say this about. It really is easy, however a test run before a holiday meal is recommended.
This delicious Thanksgiving dessert recipe is a beautiful centerpiece, and an edible history lesson.
This custard filled pumpkin is easy to make. It tastes a bit like crème brulee and the wonderful part is as you scrape out the custard to serve it you get bits of the roasted pumpkin mingling in. Yummy!!
Bonus! Since the pumpkin is the vessel for this Thanksgiving dessert recipe, no dished to clean!
Variations
- To rush things you could begin to cook the custard stove top a bit and then pour into pumpkin(s) and finish in the oven.
- Add seasonings to your custard like nutmeg, vanilla bean, cinnamon or pumpkin pie spice.
- Choose to make as mini's for individual servings, a bit more work opening and cleaning the mini pumpkins but super cute!
I hope you enjoy this fun and tasty recipe for dessert idea!!
Many teacher have written or messaged me the last 10 or so years saying they made this with their classroom as a Thanksgiving recipe. As well as so many people across the country and from Canada say they now have this pumpkin custard as a part of their annual family meal. Love that!
Enjoy your Thanksgiving with your family and/or friends! XO Colleen
Thanksgiving recipes to try
- Nantucket Pie aka Cranberry Pie - This will be a new Thanksgiving and Christmas favorite!
- Sweet Potato Stacks - A lighter take on sweet potatoes.
- Sweet Potato Bread - If you have never had this prepare to fall in love!
- Leftover Thanksgiving Balls - The reason WHY I make sure we have leftovers whenever there is turkey!!
- Fall Mule co*cktail - Easy & delicious, if you like a Moscow Mule, you'll dig this!
- Cranberry Pie aka Nantucket Pie
- Maple Butter Sweet Potato Stacks
- Leftover Turkey Stuffing Balls
- Applejack Mule
This unique pumpkin recipe is just so fun and delicious to make, as well as an amazing Thanksgiving dessert idea. Make it with the kids when sugar pumpkins are available in the fall, just because 🙂 XO - Colleen
Recipe originally published 2013, updated 2023 with images and additional text.
The Original Pumpkin Pie - The Way The Pilgrims Made It
Colleen Kennedy
The Original Pumpkin Pie recipe the way the pilgrims made it. Try making pumpkin pie the way it was first made by early Americans. A pumpkin with a custard filling. So delicious & different for a holiday dessert.
4.53 from 23 votes
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Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Dessert, Thanksgiving
Cuisine American
Servings 6 servings
Calories 402 kcal
Ingredients
- 1 small pumpkin 4-5 inches in height and 20-23 inches in circumference (sugar pumpkin) You can also use a number of smaller pumpkins. They are just a little harder to cut out. I have done with success.
- ¾ cup sugar
- 3 large eggs plus 4 egg yolks
- ½ TBS vanilla bean paste or vanilla extract
- 2 cups heavy cream
- 1 teaspoon of cornstarch
- Pinch of salt
Instructions
Prepare your pumpkin by scooping out the seeds and pulp, place it on a baking sheet, do not put the top of the pumpkin (stem) on the sheet just yet.
Preheat oven to 400 degrees.
In a mixing bowl combine the sugar, eggs, and vanilla and whisk until combined.
Add the heavy cream, cornstarch, and salt and whisk until fully combined.
Pour mixture into your prepared pumpkin (allowing about ¾ of an inch space between the filling and the top of the pumpkin and begin baking it.
Bake at 400 degrees uncovered.
After 15 minutes, cover the top of the pumpkin loosely with foil (don't let it touch the top of the custard or it will stick and "ruin" the appearance) and bake another 15 minutes.
Lower oven temp to 375, place the top of the pumpkin on the tray and continue baking for 15 minutes more. Remover the foil and bake an additional 30 minutes or until a knife inserted into the custard comes out mostly clean.
Turn off the oven, allow the pumpkin to cool for an hour, then place it in your cold garage (loosely covered with wrap or foil) or your refrigerator and allow the custard to set 6 hours or overnight. (You can also enjoy it warm) When ready to serve, scoop out custard into small dishes (you can scrape the sides a bit as you scoop it out if you choose to scrape off some of the cooked pumpkin for additional flavor, I am sure the Pilgrims wasted nothing).
Notes
Choose to enjoy this warm from the oven or chilled. Delicious both ways.
Careful when you tent with foil, the top could become stuck. Baking on a center rack with top rack removed may lessen the need for foil, just keep at watch on it. Ovens will vary of course.
Cook time will vary, there is now way to know the size and density of the pumpkins you use.
I make extra custard 1.5 x the recipe in case I need it, (because again, never know the size of the inside of the chosen pumpkin) if I have leftover I cook in a ramekin and eat as a snack, yum!
You can also use a number of smaller pumpkins. Personal dessert pumpkins. They are just a little harder to cut out. I have done with success.
Nutrition
Serving: 6servingsCalories: 402kcalCarbohydrates: 27gProtein: 4gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 191mgSodium: 62mgPotassium: 90mgSugar: 25gVitamin A: 1285IUVitamin C: 1mgCalcium: 64mgIron: 1mg
Keyword Custard Pumpkin Pie, Original Pumpkin Pie, Pilgrims Pumpkin Pie
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