Introduction

White Pumpkin Pie offers a unique twist on the traditional pumpkin dessert, featuring the subtle sweetness and delicate flavor of white pumpkin. This recipe combines a rich, spiced filling with a buttery homemade crust for a comforting treat perfect for any season.

The image shows a slice of beige pumpkin pie with a smooth, creamy texture and a golden, flaky crust on the edges. The slice has one thick smooth layer of filling sitting on a light-colored crust base, lifted above the pie pan holding the remaining pie with one missing slice. The pie pan is clear, round, and resting on a white marbled surface. In the background, fall decorations like small pumpkins and autumn leaves add warm orange and yellow tones, with white ceramic jars softly blurred. A swirl of whipped cream lightly dusted with cinnamon is visible in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium white pumpkin
2 tablespoons coconut oil
1 teaspoon salt (for pumpkin)
2 large eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1/4 teaspoon salt (for filling)
1 1/4 cups all-purpose flour
1/2 teaspoon salt (for crust)
1 1/2 teaspoons granulated sugar
1/2 cup unsalted butter, cold or frozen
3 tablespoons cold water

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Carefully cut the white pumpkin in half. Scoop out all the seeds and stringy parts with a spoon. You can save the seeds for roasting or discard them.
Step 3: Rub the pumpkin flesh with coconut oil and sprinkle with 1 teaspoon salt. Place the halves face down on a parchment-lined baking sheet and poke holes through the skin with a sharp knife.
Step 4: Bake for about one hour, until the flesh can be easily scooped away from the skin.
Step 5: Scoop the pumpkin flesh into a blender and blend until smooth. Pass the puree through a sieve to remove excess liquid.
Step 6: Measure 2 cups of the pumpkin puree and combine it in a bowl with eggs, sweetened condensed milk, 1/4 teaspoon salt, and pumpkin pie spice. Whisk gently until incorporated, avoiding too many bubbles.
Step 7: While the pumpkin bakes, mix the flour, 1/2 teaspoon salt, and sugar in a bowl with a whisk.
Step 8: Grate the cold butter into the flour mixture in four batches, stirring after each to prevent the butter from sticking together.
Step 9: Add cold water and knead the dough for 2–3 minutes, adding a little more water if needed. Form the dough into a disk, wrap in plastic, and refrigerate for 20 minutes.
Step 10: Roll out the chilled dough on a floured surface to fit a 9-inch pie dish with some overhang.
Step 11: Place the dough into the pie dish, tuck the edges under, and create a fluted border using your fingers and thumbs. Return to the refrigerator.
Step 12: Pour the pumpkin filling into the chilled crust. Bake in a preheated oven at 425°F (220°C) for 15 minutes.
Step 13: Lower the oven temperature to 350°F (175°C) and bake for another 30 minutes, until the center is set.
Step 14: Remove the pie from the oven and allow it to cool completely before serving.

Tips & Variations

For a flakier crust, use very cold butter and handle the dough as little as possible when mixing and rolling.
Swap coconut oil for melted butter if you prefer a more traditional flavor.
Add a splash of vanilla extract or a pinch of cinnamon for extra warmth in the filling.
If white pumpkins are unavailable, sugar pumpkin or pie pumpkin work well as substitutes.

Storage

Store leftover pie covered loosely with foil or plastic wrap in the refrigerator for up to 3 days. To reheat, warm individual slices in a 350°F oven for about 10 minutes or until heated through.

How to Serve

A single-layer pie with a smooth light brown filling in a glass pie dish sits on a white marbled surface. The pie crust is golden and crimped around the edges with a slightly flaky texture. Surrounding the pie are small white and tan pumpkins, orange and white wooden beads, a beige plate with a swirl of whipped cream sprinkled with spice, and colorful autumn leaves and a pinecone for decoration. The scene has a cozy, fall-themed feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of baking a fresh white pumpkin?

Yes, canned pumpkin can be used as a shortcut, but fresh white pumpkin puree adds a lighter flavor and texture. If using canned, reduce the liquid slightly to achieve the correct filling consistency.

How can I prevent the pie crust edges from burning?

To avoid overbrowning, cover the crust edges with foil or a pie shield after the first 15 minutes of baking, especially during the second baking phase.