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White Pumpkin Pie Recipe

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★★★★★

4.7 from 74 reviews

This White Pumpkin Pie recipe transforms a unique white pumpkin into a silky, flavorful dessert with a fragrant pumpkin spice filling nestled in a homemade buttery crust. Using freshly baked pumpkin puree and a creamy mixture of eggs and sweetened condensed milk, this pie offers a delightful twist on a classic favorite, perfect for fall and holiday gatherings.

Ingredients

Scale

For the Pumpkin

  • 1 medium White Pumpkin
  • 2 Tablespoons Coconut Oil
  • 1 teaspoon Salt

For the Filling

  • 2 Large Eggs
  • 1 (14 oz) Can Sweetened Condensed Milk
  • 1 teaspoon Pumpkin Pie Spice
  • 1/4 teaspoon Salt
  • 2 cups White Pumpkin Puree (from baked pumpkin)

For the 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 (plus more if needed)

Instructions

  1. Preheat Oven: Set your oven to 375°F to prepare for baking the pumpkin.
  2. Prepare Pumpkin: Cut the white pumpkin in half carefully. Scoop out all seeds and stringy parts. You can save the seeds for roasting or discard them.
  3. Season Pumpkin: Rub coconut oil over the pumpkin flesh and sprinkle with salt. Place the pumpkin halves face down on a parchment-lined baking sheet and poke holes in the skin with a sharp knife to allow steam to escape.
  4. Bake Pumpkin: Bake the pumpkin for about 1 hour until the flesh is soft and separates easily from the skin.
  5. Puree Pumpkin: Scoop out the pumpkin flesh and blend it until smooth. Pass the puree through a sieve to remove excess fluid.
  6. Mix Filling: In a mixing bowl, combine 2 cups of pumpkin puree with eggs, sweetened condensed milk, 1/4 teaspoon salt, and pumpkin pie spice. Mix gently with a whisk, avoiding air bubbles.
  7. Make Pie Dough: While the pumpkin bakes, whisk together flour, 1/2 teaspoon salt, and sugar in a bowl.
  8. Add Butter: Grate the cold/frozen butter into the flour mixture in four batches, stirring between each to coat the butter with flour and prevent sticking.
  9. Add Water and Knead: Add cold water and knead gently for 2-3 minutes to form a dough, adding a little more water if necessary. Shape into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
  10. Roll Dough: On a floured surface, roll out the chilled dough into a circle large enough to fit a 9” pie dish with overhang.
  11. Fit Dough to Pie Dish: Transfer the dough to the pie dish, tuck the edges under, and create a fluted edge with your fingers and thumbs. Refrigerate again to firm up the crust.
  12. Fill Pie: Pour the pumpkin filling into the chilled pie crust evenly.
  13. Initial Bake: Place the pie in a preheated 425°F oven for 15 minutes to set the crust and start cooking the filling.
  14. Lower Temperature and Bake: Reduce the oven temperature to 350°F and bake for an additional 30 minutes until the pie center is set but still slightly jiggly.
  15. Cool Pie: Remove the pie from the oven and allow it to cool completely before serving to help the filling fully set.

Notes

  • Ensure the pumpkin is fully baked until soft to make a smooth puree.
  • Pass the pumpkin puree through a sieve to remove excess moisture for a firmer filling.
  • Work quickly with the butter when making the crust to keep it cold, which helps achieve a flaky texture.
  • Do not overmix the filling to avoid air bubbles that may cause cracks.
  • Allow the pie to cool completely for best texture and flavor before slicing.
  • Coconut oil in the pumpkin halves adds subtle sweetness and moisture.

Keywords: white pumpkin pie, pumpkin pie, homemade pumpkin puree, fall dessert, pumpkin spice pie, holiday pie

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