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White Pumpkin Pie Recipe

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3.9 from 50 reviews

  • Author: Sophia
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings

Description

This White Pumpkin Pie recipe offers a delightful twist on the classic pumpkin pie by using fresh white pumpkin puree blended to perfection and combined with a smooth, spiced filling. Encased in a tender homemade pie crust, this dessert delivers a creamy texture and warm autumnal flavors with a hint of coconut oil’s subtle sweetness. Perfect for cozy gatherings and seasonal celebrations.

Ingredients

Pumpkin Preparation

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

Pumpkin Pie Filling

  • 2 Large Eggs
  • 1 (14 Ounce) Can Sweetened Condensed Milk
  • 1 teaspoon Pumpkin Pie Spice
  • ¼ teaspoon Salt

Pie Crust

  • 1-¼ Cups All Purpose Flour
  • ½ teaspoon Salt
  • 1-½ teaspoons Granulated Sugar
  • ½ Cup Unsalted Butter, cold/frozen
  • 3 Tablespoons Cold Water

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C) to get it ready for roasting the pumpkin.
  2. Prepare the Pumpkin: Carefully cut the white pumpkin in half. Scoop out all seeds and stringy bits with a spoon. Optionally, save the seeds for roasting later or discard them.
  3. Roast the Pumpkin: Rub coconut oil over the pumpkin flesh and sprinkle with salt. Place the pumpkin halves face down on a parchment-lined baking sheet, then poke holes through the back skin using a sharp knife. Bake for about 1 hour until flesh is tender and easily scooped away from the skin.
  4. Make Pumpkin Puree: Once roasted, scoop out the pumpkin flesh and blend it thoroughly using a blender until smooth. Pass the puree through a sieve to remove excess liquid and achieve a consistent texture.
  5. Prepare Filling Mixture: In a mixing bowl, combine 2 cups of the pumpkin puree with eggs, sweetened condensed milk, ¼ teaspoon salt, and pumpkin pie spice. Whisk gently to combine without incorporating air bubbles.
  6. Make Pie Crust Dough: While pumpkin roasts, whisk together flour, sugar, and ½ teaspoon salt in a bowl. Grate cold/frozen butter into the flour mixture in batches, stirring each time to coat the butter in flour. Add cold water and knead gently for 2-3 minutes until a dough forms. Shape into a disk, wrap in plastic, and refrigerate for 20 minutes.
  7. Roll Out Dough: On a floured surface, roll out chilled dough using a rolling pin. Transfer rolled dough to a 9-inch pie dish, allowing some overhang. Tuck the edges under and flute them with fingers and thumbs for a decorative crust edge. Return the crust to the refrigerator.
  8. Fill and Bake Pie: Preheat oven to 425°F (218°C). Pour the pumpkin filling into the chilled pie crust. Bake for 15 minutes at this high temperature.
  9. Lower Oven Temperature and Continue Baking: Reduce oven temperature to 350°F (177°C) and continue to bake for an additional 30 minutes. The pie’s center should be set but slightly wobbly.
  10. Cool the Pie: Remove the pumpkin pie from the oven and allow it to cool completely at room temperature before serving to let the filling fully set.

Notes

  • For an extra special touch, serve with whipped cream as an optional topping.
  • If the crust edges brown too quickly, use a pie shield or cover edges with foil to prevent burning.
  • If using a frozen pie crust and you prefer blind baking, bake the pie with the filling at 350°F (177°C) for 35-40 minutes.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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