The Original Pumpkin Pie - The Way The Pilgrims Made It

Course: Dessert, Thanksgiving

Cuisine: American

Keyword: Custard Pumpkin Pie, Original Pumpkin Pie, Pilgrims Pumpkin Pie

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Calories: 402kcal

Author: 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.

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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