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How to make a pumpkin pie inside of a mini pumpkin

Gina is the author of the food blog, Running to the Kitchen where she shares healthy, whole food recipes in a fun, approachable way. She works full time as a consultant in higher education. When not in the kitchen, she enjoys CrossFit, r...

Put everyone's favorite seasonal pie into a mini pumpkin for a very special dessert treat

Come September, (heck, even August lately) grocery stores, farmers markets and even home improvement stores start putting those bins of cute little pumpkins and squash out front, tempting us to buy a bunch and be all cutesy for fall.

So we cave, spend far too much money on perishable decorations, but hey, at least our houses look magazine perfect for a month. But guess what! You can totally eat some of these decorations, and I'm not sure there's anything cuter or more perfect for fall than a pumpkin pie inside of a pumpkin.

Pumpkin pie in a pumpkin

The best part about these (besides the cuteness factor) is they actually make a much better shell than pie crust does. There's no spilling over the sides or burning edges to deal with. The pumpkin itself is perfectly cooked and soft by the time the filling sets in the oven, and you get a little slice of actual pumpkin with each bite. Plus, they're the perfect portion control for pie. Win-win.

Pumpkin pie in a pumpkin

Pumpkin pie in a pumpkin recipe

Pumpkin pie filling is poured into an actual mini pumpkin or squash and baked to perfection. With each forkful, you get a bite of pie and pumpkin.

Serves 4

Prep time: 15 minutes | Bake time: 60 minutes | Total time: 1 hour, 15 minutes

Ingredients:

  • 4 small pumpkins (sugar pie pumpkins or golden nugget variety are best)
  • 2/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • Whipped cream or ice cream, for topping

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Cut a small slice off the bottoms of the pumpkins so they sit flat. Cut off about 1/3 of the top, and scoop out the seeds and flesh in the middle for the filling.
  3. In a small bowl, combine the sugar, spices and salt.
  4. In a large bowl, whisk the eggs. Add the pumpkin, and whisk until incorporated. Add the sugar and spice mixture, and mix again. Slowly add the evaporated milk, and stir until combined.
  5. Pour the filling into the hollowed pumpkins, leaving about 1/2 inch of space from the top so the filling has room to expand while baking.
  6. Place the pumpkins into a baking dish, and bake for about 60 minutes, until the pumpkins are cooked and the filling is mostly set.
  7. Remove the pumpkins from the oven, and let them sit until completely cooled. The filling will set more as it cools.
  8. Top with whipped cream or ice cream, and serve. The pumpkin itself is also edible!

More pumpkin pie recipes

Slow cooker pumpkin pie
Pumpkin pie on a stick

Boozy pumpkin pie milkshake

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