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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/white-pumpkin-pie-recipe/