White Pumpkin Pie Dessert (Print)
Velvety white pumpkin blend in a crisp, buttery crust with a gentle sweetness ideal for autumn gatherings.
# What You'll Need:
→ Pumpkin Prep
01 -
1 medium-sized white pumpkin
02 -
2 tablespoons coconut oil
03 -
1 teaspoon salt
→ Pumpkin Pie Filling
04 -
2 large eggs
05 -
1 (14-ounce) can sweetened condensed milk
06 -
1 teaspoon pumpkin pie spice
07 -
¼ teaspoon salt
→ Pie Crust
08 -
1 ¼ cups all-purpose flour
09 -
½ teaspoon salt
10 -
1 ½ teaspoons granulated sugar
11 -
½ cup unsalted butter, cold or frozen
12 -
3 tablespoons cold water
# How to Make It:
01 -
Preheat the oven to 375°F.
02 -
Cut the white pumpkin in half carefully. Scoop out all seeds and stringy parts with a spoon. Optionally, save the seeds for later use.
03 -
Rub coconut oil onto the flesh of the pumpkin and sprinkle with salt. Lay the pumpkin halves face down on a parchment-lined baking sheet and poke some holes through the back with a sharp knife. Bake for about 1 hour.
04 -
Scoop the roasted pumpkin flesh away from the skin. Blend in a blender until smooth. Pass through a sieve to remove excess fluid.
05 -
In a mixing bowl, combine 2 cups pumpkin puree, eggs, condensed milk, pumpkin pie spice, and salt. Whisk gently to avoid incorporating bubbles.
06 -
Combine flour, salt, and sugar in a mixing bowl. Stir well with a whisk.
07 -
Grate the frozen butter into the dry ingredients in four batches, stirring after each batch to coat the butter with flour.
08 -
Add cold water to the flour mixture and knead for 2-3 minutes. Form into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
09 -
Place the chilled dough on a floured surface and roll out with a rolling pin. Lay the dough over a 9-inch pie dish, tuck the edges, and create a fluted edge using your fingers. Chill again in the refrigerator.
10 -
Pour the pumpkin filling into the chilled pie crust. Bake at 425°F for 15 minutes. Reduce the temperature to 350°F and bake for an additional 30 minutes until the center is set.
11 -
Remove the pie from the oven and let it cool completely before serving.
# Additional Notes:
01 -
Add whipped cream for an optional topping.
02 -
If the edges of the crust brown too much, use a pie shield.
03 -
For frozen pie crusts, blind bake before adding filling. Bake filled crust at 350°F for 35-40 minutes.