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White Pumpkin Pie Recipe

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4.6 from 490 reviews

A delightful White Pumpkin Pie featuring a smooth homemade pumpkin puree baked inside a flaky, buttery crust. This dessert combines the sweet and spicy flavors of traditional pumpkin pie with the unique touch of white pumpkin and coconut oil, resulting in a light yet rich treat perfect for autumn gatherings.

Ingredients

Scale

Pumpkin Prep

  • 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 Oven: Preheat your oven to 375°F to prepare for roasting the pumpkin.
  2. Prepare Pumpkin: Cut the white pumpkin carefully in half and scoop out all seeds and stringy parts. Optionally save seeds for roasting later.
  3. Season Pumpkin: Rub coconut oil evenly onto the pumpkin flesh and sprinkle with 1 teaspoon salt. Place the pumpkin halves flesh side down on a parchment-lined baking sheet and poke holes through the back with a sharp knife to allow steam to escape during roasting.
  4. Roast Pumpkin: Bake the pumpkin halves in the oven at 375°F for about one hour or until the flesh is tender and can be easily scooped away from the skin.
  5. Make Pumpkin Puree: Scoop out the cooked pumpkin flesh and blend it until smooth. Pass the puree through a sieve to remove excess liquid and achieve a smooth consistency.
  6. Mix Filling: In a mixing bowl, combine 2 cups of pumpkin puree with eggs, sweetened condensed milk, ¼ teaspoon salt, and pumpkin pie spice. Whisk gently to incorporate without adding unnecessary air bubbles.
  7. Prepare Pie Crust Dry Ingredients: While the pumpkin is roasting, mix together flour, salt, and sugar in a bowl using a whisk.
  8. Add Butter to Crust: Grate the cold/frozen unsalted butter into the flour mixture in increments, stirring after each addition to prevent sticking and encourage a flaky texture.
  9. Add Water and Knead: Add cold water and knead the dough for 2-3 minutes until it forms a cohesive disk. Wrap in plastic and refrigerate for 20 minutes.
  10. Roll Out and Shape Crust: On a floured surface, roll out the chilled dough and drape over a 9-inch pie dish. Tuck excess dough under and create a fluted edge with your fingers. Chill again in the refrigerator.
  11. Fill Pie: Pour the prepared pumpkin filling into the chilled pie crust evenly.
  12. Bake Pie – First Phase: Place the pie in a preheated oven at 425°F and bake for 15 minutes.
  13. Bake Pie – Second Phase: Reduce the oven temperature to 350°F and continue baking for another 30 minutes until the center is set and firm.
  14. Cool: Remove the pie from the oven and let it cool completely before serving to allow the filling to set perfectly.

Notes

  • Add whipped cream as an optional topping for extra richness and creaminess.
  • Use a pie shield or foil to cover the crust edges if they brown too quickly during baking.
  • If using a frozen pie crust and preferring to blind bake, bake the crust with filling at 350°F for 35-40 minutes instead of the two-stage baking process.

Keywords: white pumpkin pie, pumpkin pie recipe, homemade pumpkin pie, pumpkin dessert, fall dessert, pumpkin pie spice

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