White Pumpkin Pie Recipe

Introduction

White Pumpkin Pie offers a delightful twist on a classic dessert, using creamy white pumpkin for a subtle, sweet flavor. This recipe combines a tender homemade crust with a spiced pumpkin filling that’s perfect for any occasion.

Ingredients

• 1 medium white pumpkin
• 2 tablespoons coconut oil
• 1 teaspoon salt (divided)
• 2 large eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon pumpkin pie spice
• 1¼ cups all purpose flour
• 1½ teaspoons granulated sugar
• ½ cup unsalted butter, cold/frozen
• 3 tablespoons cold water

Instructions

1. Step 1: Preheat the oven to 375°F.
2. Step 2: Carefully cut the white pumpkin in half and scoop out all seeds and stringy parts. Set the seeds aside if you wish to use them later.
3. Step 3: Rub coconut oil over the pumpkin flesh, sprinkle with 1 teaspoon salt, then place each half face down on a parchment-lined baking sheet. Poke holes in the back with a sharp knife.
4. Step 4: Bake for about one hour until the flesh can be easily scooped from the skin.
5. Step 5: Scoop the pumpkin flesh into a blender and blend until smooth.
6. Step 6: Strain the puree through a sieve to remove excess liquid. Measure 2 cups of the puree into a bowl and whisk in eggs, sweetened condensed milk, ¼ teaspoon salt, and pumpkin pie spice gently to avoid bubbles.
7. Step 7: While the pumpkin bakes, combine flour, ½ teaspoon salt, and sugar in a mixing bowl and whisk together.
8. Step 8: Grate the cold butter into the flour mixture in four batches, stirring the flour around the butter each time to prevent sticking.
9. Step 9: Add cold water and knead the dough for 2–3 minutes, adding a bit more water if needed. Form into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
10. Step 10: Roll out the chilled dough on a floured surface and fit it over a 9-inch pie dish, leaving extra dough hanging over the edges.
11. Step 11: Tuck the edges under and use your fingers and thumbs to create a fluted border. Return the pie crust to the refrigerator.
12. Step 12: Pour the pumpkin filling into the chilled crust and bake in a preheated oven at 425°F for 15 minutes.
13. Step 13: Reduce the oven temperature to 350°F and bake an additional 30 minutes until the filling is set in the center.
14. Step 14: Remove the pie from the oven and allow it to cool completely before serving.

Tips & Variations

• Using coconut oil adds a subtle richness; you can substitute with melted butter if preferred.
• To add extra flavor, sprinkle a bit of cinnamon or nutmeg on top before baking.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend suitable for pie crusts.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in the oven at low temperature to maintain texture, or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh white pumpkin?

Yes, you can substitute canned pumpkin puree; however, fresh white pumpkin provides a lighter flavor and texture that makes this pie special.

How do I know when the pie is done?

The pie is ready when the center is set and no longer jiggly. It may have a slight wobble but should not be liquid.

White Pumpkin Pie Recipe

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4.8 from 64 reviews

This White Pumpkin Pie recipe offers a unique twist on the classic pumpkin pie using a medium-sized white pumpkin. The pumpkin is baked, pureed, and combined with eggs, sweetened condensed milk, and pumpkin spice to create a creamy, fragrant filling. The crust is made from scratch using all-purpose flour, cold butter, and a touch of sugar, rolled out and baked to a golden perfection. This dessert is perfect for fall and winter holidays, delivering a smooth texture and balanced sweetness.

• Author: Elias
• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Filling

• 1 Each White Pumpkin (medium size)
• 2 Tablespoons Coconut Oil
• 1 teaspoon Salt (for pumpkin flesh)
• 2 Each Large Eggs
• 1 (14 Ounce) Can Sweetened Condensed Milk
• 1 teaspoon Pumpkin Pie Spice
• 1/4 teaspoon Salt (for filling)

Pie Crust

• 1–1/4 Cups All Purpose Flour
• 1/2 teaspoon Salt
• 1–1/2 teaspoons Granulated Sugar
• 1/2 Cup Unsalted Butter (cold/frozen)
• 3 Tablespoons Cold Water

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pumpkin.
2. Prepare Pumpkin: Carefully cut the white pumpkin in half and scoop out all seeds and stringy parts. Set seeds aside for later use or discard them.
3. Season Pumpkin: Rub coconut oil over the pumpkin flesh, sprinkle with 1 teaspoon salt, then place the pumpkin halves face down on a parchment-lined baking sheet. Poke a few holes in the back with a sharp knife to allow steam to escape.
4. Bake Pumpkin: Bake the pumpkin at 375°F for about 1 hour until the flesh is tender and can be easily scooped from the skin.
5. Puree Pumpkin: Scoop out the flesh into a blender and blend until smooth. Pass the puree through a sieve to remove excess fluid, reserving 2 cups for the filling.
6. Make Filling: In a mixing bowl, whisk together the pumpkin puree with eggs, sweetened condensed milk, 1/4 teaspoon salt, and pumpkin pie spice until combined, taking care not to incorporate bubbles.
7. Prepare Dry Ingredients for Crust: While the pumpkin bakes, mix the flour, 1/2 teaspoon salt, and granulated sugar in a bowl using a whisk.
8. Add Butter to Flour: Grate the frozen butter into the flour mixture in four batches, stirring between each to prevent sticking, creating a crumbly mixture.
9. Add Water and Form Dough: Add cold water and knead the mixture for 2-3 minutes, adding a little more water if necessary, to form a dough disk. Wrap in plastic and refrigerate for 20 minutes.
10. Roll Out Dough: On a floured surface, unwrap the chilled dough and roll it out to fit a 9-inch pie dish with extra overhang for the edges.
11. Form Pie Crust: Place the rolled dough over the pie dish, tuck the edges under, and create a fluted edge using your fingers and thumbs. Chill the crust again in the refrigerator.
12. Fill Pie: Pour the pumpkin filling into the chilled pie crust, spreading evenly.
13. Bake Pie – Stage 1: Place the pie in a preheated oven at 425°F (220°C) and bake for 15 minutes.
14. Bake Pie – Stage 2: Lower the oven temperature to 350°F (175°C) and continue baking for another 30 minutes until the center is set.
15. Cool Pie: Remove the pie from the oven and allow it to cool completely before serving to enhance the texture and flavor.

Notes

• Be careful when cutting the pumpkin as it can be hard to cut through.
• Passing the pumpkin puree through a sieve helps remove excess moisture for a firm filling.
• Keeping the butter cold/frozen is important for a flaky crust.
• If the dough is crumbly, add the cold water slowly and knead gently.
• Don’t over whisk the filling mixture to avoid incorporating too much air which can cause cracks.
• Allow the pie to cool completely before slicing to ensure the filling sets well.

Keywords: white pumpkin pie, pumpkin pie recipe, homemade pumpkin pie, baking pumpkin dessert, holiday pie, fall dessert