Best 3 Pilgrim Pumpkin Pie Recipes

In the realm of Thanksgiving desserts, few treats are as iconic as pumpkin pie. This classic dish, with its creamy pumpkin filling nestled in a flaky crust, has been a staple of holiday gatherings for generations. While the traditional version of pumpkin pie is always a crowd-pleaser, there are countless variations on this timeless recipe that offer unique twists and flavors.

From the classic pumpkin pie with its blend of spices and a hint of molasses to the indulgent chocolate pumpkin pie with its rich, decadent filling, there's a pumpkin pie variation to suit every palate. For those seeking a lighter option, the pumpkin mousse pie offers a fluffy, airy filling that's perfect for those who prefer a less dense dessert. And for those with dietary restrictions, the gluten-free pumpkin pie and the vegan pumpkin pie provide delicious alternatives that everyone can enjoy.

No matter which recipe you choose, you're sure to find a pumpkin pie that will be the star of your Thanksgiving feast. So gather your ingredients, preheat your oven, and let's get baking!

Let's cook with our recipes!

THE PILGRIM FATHER'S ORIGINAL PUMPKIN PIE - NORFOLK MILLION PIE

The Pilgrim Father's Original Pumpkin Pie - Norfolk Million Pie image

This is a very old English pumpkin pie recipe from Norfolk in East Anglia; it would have been known as Norfolk million pie - million being the old English word for a melon, marrow, pumpkin or any kind of gourd or squash. Please note, this is not the same as most of the modern North American pumpkin pie recipes, but is based on the original recipe from the 15th/16th century. As many of the Pilgrim Father's originated from East Anglia, this recipe undoubtedly crossed the Atlantic with them, and was probably served at their Thanksgiving dinner for the first harvest in the New World - pumpkins being in abundance there! You can use marrow or squash in this pie if you wish, it works just as well as it would have done in the 15th/16th Century! Please note, this recipe uses fresh pumpkin.

Provided by French Tart

Categories Pie

Time 1h20m

Yield 1 Pumpkin Pie, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces shortcrust pastry
1 1/2 lbs pumpkin or 1 1/2 lbs marrow, peeled and fibrous centre removed, cut into cubes
3 ounces brown sugar
3 eggs
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 teaspoons ground cinnamon
5 tablespoons milk
1 ounce currants or 1 ounce raisins

Steps:

Place the pumpkin in a colander over a pan of boiling water and steam for about 20 minutes or until tender. Mash to a pulp and allow to cool.
Grease and line a 10 - 12" diameter round tin with the shortcrust pastry and reserve the trimmings for decoration.
Prick the base, line with greaseproof paper and baking beans. Bake at 375F, Gas Mark 5, 190C for about 10 to 15 minutes.
Remove the beans and paper and bake for a further 5 minutes.
Whisk the eggs and sugar together with the nutmeg, ginger and ground cinnamon.
Fold in the mashed pumpkin, currants or raisins and 4 tablespoons of milk and pour into the pastry case.
Roll out the pastry trimmings and cut into strips with a pastry wheel.
Brush the strips and the pastry edges with the remaining milk and position strips in a criss-cross lattice pattern over the pie top.
Bake at 375F, Gas Mark 5, 190C for about 30 to 40 minutes, or until filling has set.
Cut into wedges and serve warm or cold with whipped cream.

Nutrition Facts : Calories 322.9, Fat 14.9, SaturatedFat 4.1, Cholesterol 107.5, Sodium 230.8, Carbohydrate 42.3, Fiber 2.7, Sugar 18.7, Protein 7.1

PILGRIM PUMPKIN PIE

PILGRIM PUMPKIN PIE image

Categories Dessert Squash

Yield 1 pie

Number Of Ingredients 12

Ingredients

1 refrigerator pie crust
1 scant cup granulated sugar
½ tsp salt
½ tsp ground ginger*
½ tsp ground nutmeg*
½ tsp ground allspice*
½ tsp ground cloves*
1 ½ tsp cinnamon*
1 15 oz. can pumpkin (no spices added)
1 12 oz. can evaporated milk
2 eggs, well beaten
*Instead of all these spices, could substitute 1 T. of pumpkin pie spice

Steps:

Place crust in pan; crimp edges and prick base with fork several times. Refrigerate for several hours. Heat oven to 425. Combine sugar, salt and spices. Mix in pumpkin, evaporated milk and eggs and beat until smooth. Pour into pie crust and bake at 425 for 25 minutes. Reduce heat to 350 and bake for 25-30 minutes. Pie is done when knife inserted in middle comes out clean. Cool; refrigerate for several hours before serving. Note: don't overdo sugar or spices - could cut back on all slightly.

PILGRIM PUMPKIN PIE

Pilgrim Pumpkin Pie image

My husband never liked pumpkin pie until he tasted mine. I don't know what makes mine so different but here is the recipe. White sugar may be used in place of honey.

Provided by Fern

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 18

Ingredients

4 cups all-purpose flour
1 tablespoon white sugar
2 teaspoons salt
1 ¾ cups shortening
1 tablespoon distilled white vinegar
1 egg
½ cup ice water
2 eggs, beaten
2 cups pumpkin puree
¾ cup honey
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 (12 fluid ounce) can evaporated milk
2 cups heavy whipping cream
¼ cup honey
½ teaspoon ground ginger

Steps:

Preheat oven to 425 degrees F (220 degrees C).
To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.
In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pilgrim Pumpkin Pie.
To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.
Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.
To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.

Nutrition Facts : Calories 1076.8 calories, Carbohydrate 96.1 g, Cholesterol 165 mg, Fat 73.1 g, Fiber 3.8 g, Protein 14.1 g, SaturatedFat 27.9 g, Sodium 976.5 mg, Sugar 43.5 g

Tips:

Use fresh pumpkin puree: Making your own pumpkin puree is easy and ensures the best flavor. Simply roast a pumpkin, scoop out the flesh, and blend until smooth.
Don't overmix the batter: Overmixing the batter will make the pie tough. Mix just until the ingredients are combined.
Blind bake the pie crust: Blind baking the pie crust prevents it from becoming soggy. To blind bake, preheat the oven to 350°F (175°C) and bake the pie crust for 15 minutes. Remove from the oven and let cool.
Use a deep-dish pie plate: A deep-dish pie plate will prevent the pie from overflowing.
Let the pie cool completely before serving: The pie needs time to set before serving. Let it cool for at least 2 hours, or overnight.

Conclusion:

Pumpkin pie is a classic fall dessert that is easy to make and always a hit. With its creamy, flavorful filling and flaky crust, it's the perfect way to celebrate the season. Whether you're making it for a special occasion or just because you love it, this pilgrim pumpkin pie recipe is sure to please.