Pilgrim Pumpkin Pie Recipe - Allrecipes.com
Pilgrim Pumpkin Pie Recipe

Pilgrim Pumpkin Pie

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"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."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
  6. 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.
  7. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 18, 2011

I didn't make the crust from scratch, used a store bought crust. This pie has a heavy ginger taste, so next time I will add a little nutmeg and a little more cinnamon (just a personal preference). I love the honey addition, but I have a serious sweet tooth, and next time I will add a little sugar in addition to the honey. Good recipe, thanks.

Most Helpful Critical Review
Nov 11, 2006

This recipe seemed interesting...with the honey and ginger and all, and when i made it, it turned out perfect. H However, I dont think it was very sweet. My normal pumpkin pie tastes very good and just sweet enough, but this one seemed to lack that sweetness. The ginger-honey whipped cream was very good and added some sweetness, but I think I might stick to my pie with the added whipped cream idea.

Nov 13, 2006

This is the best pumpkin pie I have ever made and eaten. I have read others reviews who stated it wasn't sweet enough and needed to add extra sugar. I disagree, this pie is very sweet. I used creamed honey instead of liquid honey and maybe that made the difference, but any more sweetness and it would've been too much. I did add in some extra all spice and nutmeg as that is my taste.

Oct 13, 2003

This pie was smoother than any other pumpkin pie I've had. My husband is british, and has never tried pumpkin pie. He liked it so much he asked me to make it again this week - so for him I'm giving it a kid friendly rating of "5"

Oct 31, 2006

Tastes just like pumpkin pie, except with the fresh pumpkin flavor. I am not very good with pastries but even the crust turned out very good! I might keep that recipe for other pies. I added a dash of nutmeg, because it just goes well with pumpkin. The whip cream was perfect, nice suttle flavor that just complimented the pie nicely

Nov 02, 2003

This reciepie is so easy to follow, even for a foreigner as me(danish). It tastes heavenly and fulfilled a dream of mine since 1993(last time I had pumpkinpie). Thx Fern

Dec 11, 2003

This is a great pumpkin pie. I used the recipe to make 2 pies instead of one - which was a mistake. Next time I will make just one fat pie! Thanks!

Oct 13, 2003

This was the first pumpkin pie I've ever made. It was easy and popular with my guests (even the ones who don't like pumpkin pie). I found the recipe lacking a few spices though, next time, I'll add some nutmeg and allspice.


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  • Calories
  • 1077 kcal
  • 54%
  • Carbohydrates
  • 96.1 g
  • 31%
  • Cholesterol
  • 165 mg
  • 55%
  • Fat
  • 73.1 g
  • 112%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 976 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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