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    The Original Pumpkin Pie – The Way The Pilgrims Made It

    Nov 23, 2014 · 101 Comments

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    Jump to Recipe Print Recipe
    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.

    Pumpkin Pie may have been at the original Thanksgiving in America, however, it was not the pie we know it to be today.

    393 years ago at the first Thanksgiving in Plymouth (Massachusetts) flour, so that would have made it impossible to make any sort of pie crust. Plus, settlers hadn’t yet come up with an oven for baking. According to some accounts, early English settlers in North America improvised by hollowing out pumpkins, filling the shells with milk, honey, and spices to make a custard, then they roasted them whole in hot ashes. 

    As a matter of fact pumpkin pie as we know it didn’t appear in an American cookbook until the early 19th century.

    So I set out to make The Original Pumpkin Pie – The Way The Pilgrims Made It and was ecstatic with the results!

    This is easy to make and impressive to set out.  This actually tastes like crème brulee, it’s delicious (which is why allowing the top to brown is an excellent idea!  And guess what, since pumpkin is your “dish” when you are finished just throw it out! Whoop!  One less dish to clean on Turkey Day!

    If you are looking for a dish to add to your Thanksgiving gathering this year, one with a great story, history and a wow factor, why not try whipping my modern take on The Original Pumpkin Pie – The Way The Pilgrims Made It

    This makes an impressive dessert offering, one of these will serve 4-5 people so you could make a few to run down the center of your dessert table.

    If you enjoy vintage recipes like this or just want to make something that’s different and CRAZY DELICIOUS yet SO SO simple! Make this Nantucket Pie. I have been making it for half my life and one bite always gets newbies excited!

    Its a vintage recipe from New England (again…Pilgrim territory, lol). This Pie is not a pie at all. Love how it uses seasonal cranberries and walnuts. Just 6 ingredients. Hope you love it as much as my family does!

    Cranberry Pie aka Nantucket Pie is a memorable (and easy) Christmas or Thanksgiving dessert!

    Looking for more Thanksgiving Dessert Ideas?  
     
    Check out these 10 Mini Thanksgiving Desserts!  Your guests will love these!  Embrace the Mini!!
     
     
    Wishing your and your family a delicious & Happy Thanksgiving!
    XO – Colleen

    Print Recipe
    4.18 from 17 votes

    The Original Pumpkin Pie - 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.
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Dessert, Thanksgiving
    Cuisine: American
    Keyword: Custard Pumpkin Pie, Original Pumpkin Pie, Pilgrims Pumpkin Pie
    Servings: 6 servings
    Calories: 402kcal

    Ingredients

    • 1 small pumpkin 4-5 inches in height and 12-15 inches in circumference (sugar pumpkin)
    • 3/4 cup sugar
    • 3 large eggs plus 4 egg yolks
    • 1/2 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 3/4 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. 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).

    Nutrition

    Serving: 6servings | Calories: 402kcal | Carbohydrates: 27g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 62mg | Potassium: 90mg | Sugar: 25g | Vitamin A: 1285IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
     
     
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    dessert, Holidays, Thanksgiving, Uncategorized pumpkin, thanksgiving, vintage recipes

    Reader Interactions

    Comments

    1. Carla says

      November 23, 2014 at 8:01 pm

      Ok now this sounds like a fun recipe! Great educational lesson plus I loved how you served it in an actual pumpkin.

      Reply
      • OXENDINE says

        November 30, 2018 at 12:32 am

        2 stars
        Native Americans actually had this long before Contact using eggs from raided nests of both fowl or reptiles and maple syrup along with nut flour.

        Reply
    2. cjrmommy says

      November 24, 2014 at 1:45 am

      i definitely want to try making this! now, just to find a pumpkin that's not rotten! thanks for sharing all your delicious creations! xoxo

      Reply
    3. Paula-bell'alimento says

      November 25, 2014 at 1:54 pm

      Now that is a pumpkin pie! Happy Thanksgiving Colleen!

      Reply
    4. Back for Seconds says

      November 25, 2014 at 6:10 pm

      I had no idea! How awesome!

      Reply
    5. Erin Dee says

      November 25, 2014 at 7:30 pm

      This is sooo cool! I'm excited about your post, too. 😀 I remember seeing them make this at the Plymouth colony thing. So neat!

      Reply
    6. Angie says

      November 25, 2014 at 8:13 pm

      How fun and it looks so delicious!

      Reply
      • Kelly says

        November 3, 2019 at 6:10 pm

        Thank you Oxendine!!! “Poor Pilgrims”…give me a break. Much respect for the ingenuity, intelligence and skills of the native Americans.

        Reply
    7. Renee Goerger says

      November 25, 2014 at 8:24 pm

      How pretty! I love the simplicity of the presentation!
      Renee – Kudos Kitchen

      Reply
    8. Lauren says

      November 25, 2014 at 8:24 pm

      Such a fun idea!

      Reply
    9. Brenda@SugarFreeMom says

      November 25, 2014 at 10:13 pm

      Beautiful presentation!

      Reply
    10. Ashley Presciutti says

      November 25, 2014 at 11:21 pm

      Oh my gosh this is awesome – the presentation is the best!

      Reply
    11. Martha @ A Family Feast says

      November 26, 2014 at 12:06 am

      We live in Plymouth, MA 🙂 and you are absolutely right – those poor pilgrims didn't have many ingredients at all to make a fancy dessert on that first Thanksgiving! Great recipe and history lesson!

      Reply
      • OXENDINE says

        November 30, 2018 at 12:37 am

        The so called poor Pilgrims had tons of awesome foods from the Native Americans here in the “New World” including amazing things to make amazing desserts!

        Reply
      • Wendy says

        November 14, 2020 at 5:06 pm

        I love Plymouth and have visited twice. That whole area is so beautiful, I can hardly wait to see it again someday

        Reply
    12. Anonymous says

      November 26, 2014 at 12:32 am

      Stupid question…do you whip the cream first before adding?

      Reply
    13. Heather Schmitt-Gonzalez says

      November 26, 2014 at 12:16 pm

      Oh my gosh, I love this! This is so much fun. I bet it tastes fantastic, too.

      Reply
    14. Anita says

      November 26, 2014 at 5:25 pm

      I didn't know about this history – at last a pumpkin pie that looks different! So cute!

      Reply
    15. Kim Bee says

      November 27, 2014 at 6:01 am

      This is just the coolest thing around. I totally love this recipe. I want to whip one up immediately.

      Reply
    16. Nikki says

      November 27, 2014 at 8:48 pm

      This looks like fun to make! Thanks for sharing!

      Reply
    17. Angela | Mind Over Batter says

      November 28, 2014 at 3:42 pm

      Kicking it (real) old school – I love it!! This pumpkin pie looks so impressive. You must've had so much fun baking it. Thanks for the history lesson!

      Reply
    18. Angela | Mind Over Batter says

      November 28, 2014 at 3:43 pm

      Kicking it (real) old school – I love it!! This pumpkin pie looks so impressive. You must've had so much fun baking it. Thanks for the history lesson!

      Reply
    19. Nancy Piran says

      November 30, 2014 at 1:46 pm

      I think this is just about the coolest way you could cookie pumpkin pie! Love it!

      Reply
    20. Beth says

      November 8, 2015 at 1:54 am

      They had cornstarch?

      Reply
      • Colleen says

        November 9, 2016 at 8:12 pm

        I don’t know what they used for a thickener actually. This is how I replicated it.

        Reply
        • OXENDINE says

          November 30, 2018 at 12:41 am

          3 stars
          Native Americans used and taught the White Man many ways to thicken everything from soups and stews to even sweet desserts – this included all kinds of nut meal from acorns, walnuts, pecans and more as well as corn meal.

          Reply
        • keith hinckley says

          November 23, 2019 at 11:54 am

          If you really want to be authentic, cook it the way the Indians did! In ashes! You said they didn’t have ovens.

          Reply
          • Colleen says

            November 25, 2019 at 4:40 pm

            I actually thought about trying that, one day!

            Reply
          • PJ says

            November 25, 2019 at 11:50 pm

            5 stars
            Wonder if a BBQ grill would work? Also, I add 2-3 Tbls of Wild Turkey bourbon to my pumpkin pie.

            Reply
            • Colleen says

              November 26, 2019 at 12:55 am

              A grill should work via indirect heat, and place the pumpkin on something like a cast iron pan. What a delicious idea with the Bourbon PJ! Bourbon is always a good idea!

    21. Elena says

      September 10, 2017 at 10:58 pm

      Did you mean an 8 inch pumpkin? 18 inches in diameter is not a small pumpkin and the approximately 4 cups of custard won’t come close to filling it.

      Reply
      • Pam says

        September 25, 2017 at 5:45 pm

        I agree. That can’t be right.

        Reply
      • Colleen says

        October 3, 2017 at 2:37 pm

        I took out the word diameter….I measured the pumpkin around with measuring tape. 16=-18 inches around should work out fine. TY!

        Reply
        • Pam Ward says

          November 21, 2017 at 5:53 am

          Ok, I see. 🙂 I have made this two times since finding this recipe. I used two small round pie pumpkins because that was all I could find. It was great and everyone loved it. I am making them for Thanksgiving also. What I wonder is if I could assemble the pumpkins and custard the day before and put them in the fridge over night and bake them the next morning? Do you think that could be a problem?

          Reply
          • Colleen says

            November 21, 2017 at 3:23 pm

            Oh great Pam! I have not done that, the only issue I can see is condensation…So make sure it/they are completely cooled prior to refrigerating and be careful if you cover the top…You want that gorgeous brown to stay…It’s yummy! Happy Thanksgiving!

            Reply
            • Pam Ward says

              November 22, 2017 at 11:40 pm

              Ok, thanks. Good advice.

        • Kel says

          September 16, 2020 at 12:38 pm

          If you want to correct the recipe (which does still say diameter) what you were measuring was the circumference. 16-18 inches is a very reasonable circumference for a pie pumpkin, which would be about 6 inches in diameter.

          Looking forward to making this! Kids and I are going to make two pies, one this way and one the “usual” way and compare.

          Reply
          • Colleen says

            September 21, 2020 at 5:10 pm

            Thanks Kel and I hope they have a blast making and eating it!

            Reply
      • Daysha Greenawalt says

        August 14, 2020 at 2:36 am

        U actually were measuring pumpkins for the right fit? Lol why not just see how much is going in then pick a pumpkin that could hold? Shes giving a eound about and sugar pumpking are shorter and wider thats what i used shes perfect! Great idea.. my daughter husband and i lived it! Always looking for new Older recipies.

        Reply
    22. Pam says

      September 25, 2017 at 5:42 pm

      3 stars
      I want to eat the pumpkin too though. Surely the pilgrims did!

      Reply
      • Colleen says

        October 3, 2017 at 2:23 pm

        They probably did Pam, I am sure they wasted nothing! I do scrape the edges a bit and get some of the tender pumpkin mingling with the custard, mmmm!

        Reply
    23. Sin says

      October 6, 2017 at 11:15 pm

      Can you suggest a substitute for eggs in this recipe?

      Reply
    24. David says

      October 24, 2017 at 3:50 am

      I have to admit, the recipe confused me. I kept waiting for the part of the instructions where you took some of the pumpkin you scooped out and did something with it or added it into the sugar/cream/eggs/salt mixture. So the pumpkin shell is basically for decoration?…any pumpkin flavor comes only from the mixture being cooked inside the pumpkin?

      Reply
      • Colleen says

        October 31, 2017 at 2:04 pm

        As I serve it, I do scoop out some of the cooked pumpkin to include with the custard. I am sure the Pilgrims wasted nothing. Depending on who is eating it, some enjoy the pumpkin pulp mixed in and some just want the custard.

        Reply
      • Pam Ward says

        November 21, 2017 at 5:58 am

        5 stars
        After mine cooled, I sliced the whole pumpkin like a pie. Each piece is like a wedge and you can just pick it up and eat it, pumpkin and custard together. It’s very good. Just don’t eat the rind, of course. 😉 My friends and family loved it and thought it was fun.

        Reply
    25. Jill says

      October 25, 2017 at 4:48 pm

      5 stars
      Made this recipe yesterday – absolutely LOVED it! I’ve never been a fan of how sickly sweet most traditional pre-made pumpkin pies are, and I loved how creamy and subtly sweet this “pumpkin custard” was. The presentation is also awesome! As some other people commented, I recommend scraping all of the cooked pumpkin out along with the custard as you eat it – it turns into a delicious squash that has a great texture to eat along with the custard.

      All I changed about the recipe was that I added about a teaspoon of pumpkin pie spice, and I microwaved the pumpkin for about 5 minutes before cutting it so that it was really easy to carve the stem off. I only have a couple of recommendations for improvement: 1) I didn’t find any use for the stem, and would recommend just tossing that. 2) Save the pumpkin seeds and roast them with oil and salt after for a delicious snack. 3) Step 3 of the recipe should really be broken down into a lot more steps – the giant paragraph was difficult to follow and actually contains a lot of smaller steps.

      I’ve already got my 2nd pumpkin so I can make this again, and this time I’m going to make a crunchy oatmeal crumble to sprinkle over the top.

      Reply
      • Colleen says

        October 31, 2017 at 2:01 pm

        So glad you made it and enjoyed it Jill! Thanks for all of your recommendations as well. I will adjust the recipe, It was an older one before my site converted to a different recipe system. I just haven’t gotten around to updating all of the older recipes. Happy Thanksgiving!

        Reply
    26. Danielle says

      October 29, 2017 at 4:31 pm

      This sounds delightful and I’m about to go to the store for ingredients. As a historian, however, I’m very curious what sources you found this recipe, or description of it, in?

      Reply
      • Colleen says

        October 31, 2017 at 1:56 pm

        Hi Danielle,

        I had read it in a few places that a custard-like concoction was baked (vis hot ashes) into a pumpkin since flour wasn’t available in the early days.
        Here are a few places I found reference to it before and after my post went up. I just thought it was a fun twist with a splash of history for the kiddos that just so happened to be deklish! Enjoy!
        https://www.almanac.com/blog/gardening-blog/real-pumpkin-pie
        http://www.history.com/topics/thanksgiving/first-thanksgiving-meal
        https://whatscookingamerica.net/History/PieHistory/PumpkinPie.htm
        http://watch.opb.org/video/2365896392/

        Reply
    27. Rose says

      October 29, 2017 at 5:37 pm

      5 stars
      After you turn off the oven, do you leave the pumpkin in the oven to cool off for an hour before putting it in the fridge/garage overnight?

      Reply
      • Colleen says

        October 31, 2017 at 1:48 pm

        Yes, that is what I do…I let it sit in the oven with the door open to cool down. Just jiggle it, you don’t want liquid…Just a juggle. Cook time varies by pumpkin size.

        Reply
    28. Kate says

      November 9, 2017 at 11:19 pm

      Thank you Coleen!

      A couple of years ago, I was looking for authentic pilgrim/Cherokee recipes as we are descended from an original Jamestoen planter and a Cherokee. I remembered reading that the pumpkin pie they enjoyed (as well as George Washington!) was a custard baked in the pumpkin. I just went to the store to buy the ingredients for what I thought would make a good creams brûlée and was going to wing it, but having your successful recipie will help me avoid the pitfalls of re-inventi g the wheel. Thank you!

      Reply
      • Colleen says

        November 17, 2017 at 9:26 pm

        Thant’s awesome! Hope you enjoy it! Happy Thanksgiving!

        Reply
      • Colleen says

        November 21, 2017 at 3:33 pm

        Fantastic! Thanks for letting me know!

        Reply
    29. Kim says

      November 15, 2017 at 7:02 pm

      I made this a couple of days ago (test run for the big day) and it was a hit! Plan on making it again, but looking for advice…. my pumpkin cam out wrinkly and did not hold its original shape. Anybody else experience this or have some tips to avoid it?

      Reply
      • Colleen says

        November 17, 2017 at 9:28 pm

        Good to hear…Maybe leave more flesh inside the pumpkin and make 2 small/med instead of one? Hope that helps. OR maybe add just a smidge more cornstarch to help it solidify sooner.

        Reply
        • Kim says

          November 22, 2017 at 9:04 pm

          Fantastic, will try that! Thanks so much, and Happy Thanksgiving!

          Reply
    30. K Ross says

      November 17, 2017 at 9:48 pm

      Cute story but if the pilgrims didn’t have butter, where would they get milk or heavy cream?

      Reply
      • Colleen says

        November 21, 2017 at 3:29 pm

        Flour was the issue. They did have milk.

        Reply
        • OXENDINE says

          November 30, 2018 at 12:45 am

          Four was not an issue – the Native Americans showed them how to make many kinds of nut flour and fine con meal worked as a great thicken agent also.

          Reply
          • OXENDINE says

            November 30, 2018 at 12:46 am

            Typo there – Flour was not an issue.

            Reply
    31. Daniell says

      November 22, 2017 at 7:26 pm

      5 stars
      I am Baking this as we speak for Thanksgiving Dinner tomorrow !! i sprinkled a tad bit of ground cinnamon on top 🙂 Happy Thanksgiving!!

      Reply
      • Colleen says

        November 23, 2017 at 1:31 pm

        Oh yum! Hope its a hit! HAppy Thanksgiving!

        Reply
    32. Theresa says

      November 24, 2017 at 4:37 am

      5 stars
      I made 2 of these for the feast today. Daring I know for an untested (by the family) recipe lol. I wanted to add the novelty and history aspect to remind the family what the day is about. I cut the sugar in half and used an equal amount of honey, one I left vanilla only and the other I added pumpkin pie spice. I did prefer the vanilla only and eating the pumpkin flesh along with the custard is a must! They were amazing! I will make this again, Thank you for sharing the recipe 🙂

      Reply
      • Colleen says

        November 25, 2017 at 2:10 pm

        Fantastic Theresa! I also love the history aspect, it’s a great tie-in to remind everyone why we celebrate 🙂

        Reply
    33. Alex Darc says

      August 29, 2018 at 7:37 pm

      Flour was available at Plimoth Plantation ( they grew their own wheat) and they cooked pies and breads on the hearth over hot coals in Dutch Ovens. It is a cute recipe for custard in a pumpkin, but the people of Plimoth Colony would have likely eaten their pumpkin stewed or mashed. Pies were mostly savories and made from leftover meats and veg from the last meal and served for breakfast or lunch. https://www.bostonglobe.com/lifestyle/food-dining/2014/10/07/plimoth-making-bread-like-pilgrims-and-wampanoag/ByZ0tdnSG6wbx2rFma9FwN/story.html

      Reply
    34. d says

      November 4, 2018 at 11:47 pm

      i suppose i am confused on step 8. are you turning the pumpkin upside down and baking it once you’ve lowered the oven temperature to 375?

      Reply
    35. Robbie Kampen says

      November 14, 2018 at 2:14 am

      can you print or post a recipe of making a cinderella pumpkin pie in the pumpkin ?

      Reply
      • Colleen says

        November 20, 2018 at 3:32 pm

        I am not sure what that is?

        Reply
      • Talea says

        November 26, 2019 at 9:12 pm

        4 stars
        I used a Cinderella pumpkin to make this last night. I added more custard to fill it even though is was a fairly small cinderella. I had a lot of moisture come out that I ended up spooning off.

        Reply
        • Colleen says

          November 30, 2019 at 1:29 pm

          Glad you tried it. Maybe if you make it again, scrape a little more of the pumpkin flesh out. That should solve that.

          Reply
    36. Miggie D says

      November 19, 2018 at 6:50 pm

      I made two of these last night. I am bringing them to my students so that they can compare and contrast them with contemporary pumpkin pie. I taste tested one this morning, and it was delicious. I spooned out some of the custard and made sure to scrape some pumpkin meat with it. Awesome. The only thing that didn’t work perfectly was that the customer and collapsed a bit. It is not flat across the top like in the picture. The texture and everything is still perfect, but what can I do to avoid collapsing in the future?

      Reply
      • Colleen says

        November 20, 2018 at 3:26 pm

        That’s SO cool to hear Miggie! Maybe bake it a little longer so the custard puffs up a bit? OR fill it to the tipy top. Hope the kids enjoy the edible history lesson!!

        Reply
      • Peggi says

        November 21, 2018 at 9:14 pm

        I saw this on a tv show last night. Instead of a round pumpkin, they used a larger & squat pumpkin. After the top was removed, it looked to be no higher than 4”. That should solve the problem. Glad to hear it turned out well. I hope to try it also.

        Reply
    37. Quin says

      November 23, 2018 at 5:13 pm

      How do you know this is the way the pilgrims did it? I am a historical interpreter and work in a Victorian kitchen. I made this dish at home yesterday. LOVED it. I want to make it at the museum, but must have primary source documentation. Would you share the resource where you found this recipe, please? Thanks!

      Reply
      • Realdeal says

        October 24, 2019 at 7:21 pm

        https://newsmaven.io/indiancountrytoday/archive/what-really-happened-at-the-first-thanksgiving-the-wampanoag-side-of-the-tale-iTFzfinx_Eiclx573os-yg/

        Reply
    38. Kate says

      December 29, 2018 at 2:31 am

      I have made this a few times.

      We first used small sugar pumpkins for individual servings/ servings for two. They were beautiful and delicious. Then I experimented using a large Cinderella pumpkin and the walls collapsed. It was still delicious but unappetizing. It looked gross.

      Just a word to the wise…use the sugar pumpkin as suggested or experiment in advance of serving to actual guests:D

      Reply
    39. Jennifer says

      November 1, 2019 at 11:27 pm

      3 stars
      I don’t know what I did wrong 😭 I followed the directions to a T. It came out runny very runny. Are you sure only 1 teaspoon cornstarch?

      Reply
      • Colleen says

        November 4, 2019 at 3:31 pm

        Oh no Jennifer, sorry to hear that. And yes, that is all I use. Maybe you needed to keep it in the oven longer until the top was just a bit jiggly prior to removal. I know pumpkin dimensions vary.

        Reply
        • Kristy L. Kenyon says

          November 28, 2019 at 8:23 pm

          do u precook the pumpkin before adding the custard

          Reply
          • Colleen says

            November 30, 2019 at 1:13 pm

            No, the pumpkin and custard cook together.

            Reply
      • Athena Philips says

        December 3, 2019 at 5:17 am

        3 stars
        I had the same problem. At the end of cook time, it had not set up at all, and was still liquid. I was wondering if instead of mixing thoroughly, we were suppose to wisk hard. I used a wisk by hand, not an electric mixer.

        I’m still cooking as I type. I left it in for another half hour and it has started to set on the top though it’s bubbling hot liquid in the center. I’ll probably cook it for double the time at this rate.

        During the initial pour, my pumpkin had about 1 1/2″ head room, instead of the suggested 3/4″, so maybe that is a factor? I don’t have a good explanation for the cause.

        Reply
      • Athena says

        December 3, 2019 at 6:10 am

        I did cook it for twice as long, and kept it at 400 for the entire second half, with the foil on. It finally set, but didn’t brown. I’ll be content with not browned. Have to wait till tomorrow to see how it tastes.

        Perhaps my oven heat is off , but I’ve been making cookies with no issue, so that isn’t a real likely culprit either. *Sigh

        Reply
        • Colleen says

          December 4, 2019 at 2:13 am

          I hope it worked out for you!

          Reply
    40. Mary says

      November 22, 2019 at 2:54 pm

      3 stars
      Confused do you leave the meat of the pumpkin in? The pumpkin will than cook with the custard filling, so you scoop both out?

      Reply
      • Colleen says

        November 25, 2019 at 4:42 pm

        Hi Mary, you scoop the seeds and pulp out of a sugar pumpkin (they are the smaller pumpkins…not the ones you would carve for Halloween). As the custard cooks, it mingles with the pumpkin so that when you serve it later…as you scoop out the custard, you sort of drag the spoon against the side of the pumpkin and some of the pumpkin ends up with the custard…Delicious!

        Reply
    41. Genowefa Mensching says

      November 25, 2019 at 7:01 pm

      This sounds yummy. Do you think you could use a carving pumpkin?

      Reply
      • Colleen says

        November 26, 2019 at 12:53 am

        No, that would be too large and the custard would never fully set up without the pumpkin breaking down from a long cook time. Sugar pumpkins work best. Look for something no taller than 6 inches and no more than 20 inches around.

        Reply
    42. A says

      November 27, 2019 at 5:41 am

      This looks great. Any ideas for dairy substitute? Thanks! Really want to try this

      Reply
      • Colleen says

        November 30, 2019 at 1:22 pm

        HI, I have never used a dairy substitute for anything actually. So I really don’t know. If you do figure something out, let me know.

        Reply
    43. Alisha Ross says

      January 18, 2020 at 9:47 am

      5 stars
      Love your website. Is the reduced sugar you mentioned for your personal taste reflected in the recipe? Thanks

      Reply
    44. Jukes muh shoots says

      March 23, 2020 at 3:58 am

      5 stars
      Ayoooo something interesting to do during my coronavirus quarantine!!! Yes please!

      Reply
    45. JP says

      October 12, 2020 at 6:37 pm

      5 stars
      This recipe is seriously the best and so fun to make. We have been making pumpkin pie with this recipe for 3 years in a row now. We have a tried some different adjustments each year, and it’s always fun to see how it comes out. Eating the soft, sweet pumpkin “meat” is absolutely delicious with the creamy custard filling.

      Reply
      • Colleen says

        October 15, 2020 at 3:53 pm

        SO fantastic to hear! I am making one next week to pre-game for Thanksgiving! Tis the season for pumpkin 🙂

        Reply
    46. Ann says

      November 23, 2020 at 10:27 am

      5 stars
      Beautiful and delicious I served it as slices and it was so cute. I wish I could post the pictures here.

      Reply
      • Colleen says

        November 23, 2020 at 10:47 am

        Oh I wish you could as well Ann! If you are on Instagram, you could post and tag me and I could highlight 🙂 You can find me under @soufflebombay Thanks for the comment and stars and Happy Thanksgiving!

        Reply
    47. Lazy K says

      August 3, 2021 at 8:20 pm

      My small Sugar Pie pumpkins will be perfect for this. I’ll give it a try.

      Reply
      • Colleen says

        August 5, 2021 at 8:40 pm

        Hope you love it!! I actually have some growing this year (by accident!!) Can’t wait!

        Reply
    48. Lazy K says

      August 3, 2021 at 8:24 pm

      PS So sorry that there are people who have to “virtue signal” everything. Just enjoy the recipe.

      Reply
    49. Lazy K says

      November 10, 2021 at 9:48 pm

      18″ in DIAMETER?????????????????????? That’s a Small pumpkin???????????????
      Maybe you meant in circumference?

      Reply
      • Colleen says

        November 12, 2021 at 12:57 pm

        Yes, circumference! 12-18 inches. The smaller the better I would say, something that your hands cant quite wrap around. A sugar pumpkin.

        Reply

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