Haven't you ever wondered how pumpkin pie got started? Did the pilgrims really make 'pumpkin pie' for the first Thanksgiving? I guess we'll never know. But, if they did, it probably would have been a lot different from today's standard pumpkin pie. And according to one source, it's thought that it would have been more of a 'pie in a pumpkin'.

This more 'traditional' pumpkin pie is basically made by baking a pie pumpkin and filling it with a delicious lightened up custard mixture that bakes into the whole pumpkin; giving you all the flavors of the pumpkin pie that we all know and love.

I love that this 'pumpkin pie' is basically crustless. The pumpkin flesh acts as the pie shell, cradling and melding together with the custard filling. It's still more of a dessert 'sweet treat' and as you can see, is quite a show stopper.

This is really a perfect thing to do with those leftover pumpkins from Halloween if you happen to have a pie pumpkin. most pie pumpkins are labeled as 'pie pumpkins' because they are usually smaller, sweeter, and what you would use to make your own homemade pumpkin pie filling or purree.

I've never made a custard before, so this was all completely new to me. It was new and exciting too! I really can't wait to make this again around Thanksgiving for a new and fun twist on the standard 'classic' pumpkin pie that we usually have.

The custard here is light, creamy, and just sweet enough. I will say that the baking time for the custard to set definitely depends on the size of your pie pumpkin and how thick the flesh of the pumpkin is.

Pie in a Pumpkin (Pilgrim's Pumpkin Pie)
TheSkinnyFork.com

The Skinny:
Servings: 16 • Size: 1 Slice • Calories: 231 • Fat: 6 g • Saturated Fat: 3 g • Carb: 38 g • Fiber: 2 g • Protein: 11 g • Sugar: 22 g • Sodium: 88 mg

Ingredients:
1 (15 Lb.) Pie Pumpkin or 2 (5-7 Lb.) Pie Pumpkins
12 Oz. Evaporated Milk
12 Oz. Reduced Fat Evaporated Milk
8 Whole Large Eggs
1/2 C. White Sugar
1/4 C. Sweetener Blend
1 1/2 Tsp. Pumpkin Pie Spice

Directions:

Preheat the oven to 400 degrees F. and line a baking sheet with foil or silicone mat for easy cleanup.

Cut the top off of the pumpkin(s) and clean out all of the seeds and pulp.

Discard to set aside to clean and bake the seeds for another use.

Lightly cover the pumpkin(s) with foil, place the pumpkins on the prepared baking sheet and transfer to the oven to bake for about 2 hours; or until fork tender.

When the pumpkin(s) are nearly done, whisk together the 12 Oz. Evaporated Milk, 12 Oz. Reduced Fat Evaporated Milk, 8 Whole Large Eggs, 1/2 C. White Sugar, 1/4 C. Sweetener Blend and 1 1/2 Tsp. Pumpkin Pie Spice.

Remove the pumpkin(s) from the oven and fill with the prepared egg mixture.

Reduce the temperature of the oven to 350 degrees F.

Place the filled pumpkin(s), uncovered, back into the oven and bake for another hour or until the custard has set and is no longer 'liquidy'.

Remove from the oven and allow to cool slightly before slicing accordingly.

Serve right away and enjoy!

Nutritional Claims: Low Sodium, Vegetarian, Pescatarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, Kosher