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–+ servings

White Pumpkin Pie

A comforting dessert filled with the flavors of white pumpkin and warm spices, perfect for family gatherings and special occasions.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Dessert, Pie
Cuisine American, Traditional
Servings 8 slices
Calories 250 kcal

Ingredients
  

For the Pie

  • 1 medium White Pumpkin Fresh white pumpkin adds a gentle sweetness.
  • 2 tablespoons Coconut Oil For enhancing the crust flavor.
  • 1 teaspoon Salt Enhances flavor.
  • 2 large Eggs For binding the filling.
  • 1 14-ounce can Sweetened Condensed Milk Rich and sweet base for the filling.
  • 1 teaspoon Pumpkin Pie Spice Adds warmth and flavor.
  • 1/4 teaspoon Salt Additional seasoning for the filling.
  • 1-1/4 cups All Purpose Flour For the crust.
  • 1/2 teaspoon Salt Seasoning for the crust.
  • 1-1/2 teaspoons Granulated Sugar For the crust sweetness.
  • 1/2 cup Unsalted Butter (cold/frozen) Grate for a flakier crust.
  • 3 tablespoons Cold Water To help form the dough.

Instructions
 

Preparation

  • Preheat your oven to 375°F.
  • Carefully cut the white pumpkin in half and scoop out the seeds and stringy parts.
  • Rub a little coconut oil over the flesh of the pumpkin, sprinkle with salt, and lay face down on a baking sheet.
  • Poke a few holes in the back with a sharp knife.
  • Bake for about an hour until tender.
  • Blend the cooked pumpkin until smooth and sieve the puree to remove excess fluid.
  • In a mixing bowl, combine pumpkin puree, eggs, sweetened condensed milk, salt, and pumpkin pie spice. Whisk gently.
  • In another bowl, mix flour, salt, and sugar for the crust.
  • Grate the cold butter into the flour mixture and stir to prevent clumping.
  • Add cold water and knead for 2-3 minutes, then form a disk and refrigerate.

Assembly

  • Roll out the chilled dough and place it in a 9-inch pie dish.
  • Tuck the sides under and create a fluted edge.
  • Keep the pie crust cool in the refrigerator while preparing the filling.
  • Pour the pumpkin filling into the chilled pie crust.

Baking

  • Bake in the preheated oven at 425°F for 15 minutes.
  • Reduce the temperature to 350°F and bake for an additional 30 minutes, until the center is set and jiggles slightly.

Cooling

  • Remove the pie from the oven and allow it to cool completely before serving.

Notes

Serve with whipped cream or a scoop of vanilla ice cream. Store leftovers in the refrigerator covered with plastic wrap.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 240mgFiber: 1gSugar: 15g
Keyword Autumn Treat, Comfort Food, Dessert Recipe, Family Tradition, White Pumpkin Pie
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