White Pumpkin Pie Dessert

This white pumpkin pie takes everything I love about the classic Thanksgiving dessert and gives it a touch of extra sweetness and creamy richness. Using a fresh white pumpkin makes the filling even softer and more delicate than traditional orange pumpkin, and the result delights everyone at my holiday table.

I tried white pumpkin as a twist when my market had a bumper crop and it quickly became my most requested pie for every Thanksgiving feast.

Ingredients

• White pumpkin: Choose a medium sized white pumpkin that feels heavy for its size and has no soft spots for the smoothest puree
• Coconut oil: Adds a gentle sweetness and a little tropical aroma to the pumpkin while roasting
• Salt: Brings out the earthy and sweet notes in both crust and filling
• Large eggs: Bind the filling and add a lovely richness
• Sweetened condensed milk: Creates a lush and creamy texture while adding sweetness so no extra sugar required
• Pumpkin pie spice: Brings classic warmth and fall aroma try to use a fresh jar for the best flavor
• All purpose flour: Forms the base of the crust choose a good quality flour for tender results
• Granulated sugar: Just a touch in the crust to keep it crisp and balance flavors
• Unsalted butter: Must be very cold or frozen to help the crust stay flaky
• Cold water: Helps bind the crust but do not overwork or it can get tough

Step-by-Step Instructions

Pumpkin Prep:

Cut the pumpkin in half carefully and scoop out all seeds and stringy bits. Rubbing the flesh with coconut oil and a little salt helps flavor it before baking. Lay the halves face down on a parchment lined baking sheet and poke a few holes for steam to escape. Roast for about one hour at 375 F. When finished you should be able to scoop the flesh away easily.

Make Pumpkin Puree:

Blend the roasted pumpkin flesh in a blender until very smooth. Pass the puree through a fine mesh sieve to remove excess liquid so your filling stays creamy not watery.

Prepare the Filling:

Measure out two cups of pumpkin puree and place in a mixing bowl. Add eggs sweetened condensed milk salt and pumpkin pie spice. Whisk gently until combined trying not to add too much air.

Assemble the Pie Crust:

While the pumpkin is baking whisk flour salt and sugar in a bowl. Grate very cold or frozen butter directly into the flour in batches tossing to coat the butter pieces between each addition. Sprinkle in cold water and knead just until it starts to come together. Wrap in plastic wrap and chill for about 20 minutes.

Roll Out and Shape Crust:

Take chilled dough and roll on a floured surface to about twelve inches wide. Drape into a pie dish and let the edges overhang. Tuck under and flute the edge using your fingers and thumbs for a classic finish. Chill again while preparing the filling.

Fill and Bake:

Pour the pumpkin filling into the cold pie shell. Bake in a preheated 425 F oven for 15 minutes to set the crust. Then reduce heat to 350 F and bake for 30 minutes more until the center is just set.

Cool and Serve:

Let the pie cool completely before slicing for the cleanest pieces and best texture. Add a generous swirl of whipped cream if desired.

Save

I have always loved the look of a white pumpkin and the first time I baked with it my family raved about the soft pastel filling and its gentle flavor. Now I always grab a white pumpkin when I see one in fall.

Storage tips

Store any leftover pie covered in the refrigerator. It keeps well for three days and I find the flavor deepens and improves after a night in the fridge. You can also freeze individual slices wrapped tightly for up to one month.

Ingredient substitutions

If you cannot find white pumpkin you can use traditional sugar pie pumpkin or even canned pumpkin puree in a pinch. For the crust feel free to substitute a store bought pie dough if you are short on time it will still be delicious and saves effort.

Serving suggestions

A dollop of fresh whipped cream is a classic topping but a sprinkle of toasted pumpkin seeds or a drizzle of maple syrup can give an extra touch. This pie pairs beautifully with coffee or a spiced chai tea for a cozy autumn dessert.

Cultural and historical context

Pumpkin pie has held a central place at the Thanksgiving table in the United States for centuries tracing back to early American settlers. Using white pumpkin is a creative twist but honors the tradition of seasonal squash desserts that are loved in so many homes.

Recipe FAQs

→ What is the flavor difference with white pumpkin?

White pumpkin is milder and slightly sweeter than traditional orange pumpkin, lending a delicate flavor to the dish.

→ Can I use canned white pumpkin instead of fresh?

Yes, you can substitute canned puree if available, though roasting a fresh white pumpkin offers richer taste and texture.

→ How do I achieve a flaky pie crust?

Keep butter very cold and avoid overworking the dough. Grating frozen butter into flour helps create layers.

→ Should the pie be served warm or chilled?

Allow the pie to cool completely after baking. It can be served at room temperature or slightly chilled with whipped cream.

→ Can spices be adjusted for personal taste?

Absolutely. Add extra cinnamon, nutmeg, or ginger as desired to suit your preferred spice level.