Introduction

White pumpkin pie offers a unique twist on the classic dessert, using a mild-flavored white pumpkin for a smooth, creamy filling. This recipe combines fresh pumpkin puree with warm spices and a flaky homemade crust for an elegant fall treat.

The image shows a single-layer pumpkin pie with a smooth, light brown filling that has tiny darker specks throughout, sitting in a clear glass pie dish. The crust edge is thick, light golden brown, and crimped in a wavy pattern all around. The pie is placed on a white marbled surface surrounded by autumn decorations such as small white and natural-colored pumpkins, a pine cone, orange and green fall leaves, and a beaded garland with orange, white, and beige beads. In the bottom left corner, there is a white plate with a swirl of whipped cream dusted lightly with spice and a silver spoon resting beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium white pumpkin
2 tablespoons coconut oil
1 teaspoon salt
2 large eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1¼ cups all-purpose flour
½ teaspoon salt
1½ teaspoons granulated sugar
½ cup unsalted butter, cold/frozen
3 tablespoons cold water

Instructions

Step 1: Preheat the oven to 375°F. Carefully cut the white pumpkin in half and scoop out all the seeds and stringy parts. Set the seeds aside if you wish to use them, or discard.
Step 2: Rub a little coconut oil over the pumpkin flesh and sprinkle with 1 teaspoon salt. Place the pumpkin halves face down on a parchment-lined baking sheet and poke holes through the skin with a sharp knife.
Step 3: Bake the pumpkin in the oven for about one hour, until the flesh easily scoops away from the skin. Remove and allow to cool slightly.
Step 4: Scoop the pumpkin flesh into a blender and blend until smooth. Pass the puree through a sieve to remove excess liquid. Measure out 2 cups of the puree.
Step 5: In a mixing bowl, whisk together the pumpkin puree, eggs, sweetened condensed milk, ¼ teaspoon salt, and pumpkin pie spice until combined but not frothy.
Step 6: While the pumpkin bakes, prepare the pie crust by whisking flour, ½ teaspoon salt, and sugar in a bowl.
Step 7: Grate the frozen butter into the flour mixture in four batches, stirring between each to prevent sticking.
Step 8: Add the cold water and knead the dough lightly for 2-3 minutes, adding a bit more water if needed. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
Step 9: Roll out the chilled dough on a floured surface and place it over a 9-inch pie dish. Tuck the edges under and create a fluted rim. Refrigerate again while preheating the oven.
Step 10: Pour the pumpkin filling into the chilled pie crust. Bake in a 425°F oven for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 30 minutes, until the center is set.
Step 11: Remove the pie from the oven and let it cool completely before serving. Add whipped cream as an optional topping.

Tips & Variations

If pie crust edges brown too quickly, cover them with a pie shield or foil.
For convenience, a frozen pie crust can be used; bake with filling at 350°F for 35–40 minutes without pre-baking.
Use coconut oil for a subtle flavor that complements the pumpkin in desserts.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven or enjoy chilled. For best flavor and texture, fresh is recommended.

How to Serve

A slice of light brown pumpkin pie with a smooth and creamy texture is lifted above a white pie dish filled with the same pie. The pie has one thick layer of dense pumpkin filling topped with a golden-brown baked crust that is slightly flaky and crimped along the edges. The white pie dish sits on a white marbled surface, surrounded by soft blurred autumn decorations in the background, including small pumpkins and bright orange-yellow leaves. A dollop of whipped cream with a small sprinkle of spice is seen on a white saucer in the lower corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular orange pumpkin instead of white pumpkin?

Yes, regular pumpkins can be used, though white pumpkin offers a milder, sweeter flavor that’s ideal for this recipe.

Do I need to peel the pumpkin before roasting?

No need to peel before roasting. The skin softens during baking and the flesh scoops away easily afterward.