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White pumpkin pie brings an unexpected twist to the beloved fall classic. Just as tender and creamy as traditional versions, this recipe uses white pumpkin for a delicate sweetness and velvety texture. The rich flavor of homemade roasted pumpkin pairs perfectly with a buttery, hand-rolled crust. If you are craving a cozy dessert that will have everyone asking for seconds at Thanksgiving or any special dinner, this pie is a must-bake.
I remember when I discovered white pumpkins at a local farm stand and tried them in pie just for curiosity. Now my family cannot imagine fall without it — the flavor is so smooth and comforting.
Ingredients
- White pumpkin medium size: Gives the pie a milder and slightly sweeter flavor than orange pumpkin Choose one that feels heavy for its size and has a firm skin
- Coconut oil: Adds richness and a hint of coconut Use virgin coconut oil for best aroma
- Salt: Boosts all the flavors in the pumpkin and the pie A fine sea salt works best
- Large eggs: Deliver structure and richness in the filling Use very fresh eggs
- Sweetened condensed milk: Thickens and sweetens the pie Choose a brand with minimal additives
- Pumpkin pie spice: Infuses cozy autumn flavors Look for a fresh blend with cinnamon nutmeg and clove
- All purpose flour: The backbone of a flaky crust Unbleached flour gives the best texture
- Granulated sugar: Adds just a touch of sweetness to the crust Use pure cane sugar
- Unsalted butter: Essential for a tender buttery crust Use it very cold or frozen for best results
- Cold water: Binds the dough together Add one tablespoon at a time
Each ingredient has a purpose so gather everything before you begin and seek out the freshest options for the richest results.
Step-by-Step Instructions
- Prepare the Pumpkin:
- Preheat the oven to three hundred seventy five degrees Fahrenheit. Carefully cut the white pumpkin in half. Use a spoon to scoop out the seeds and all stringy parts. Save the seeds if you want to roast them later.
- Roast the Pumpkin:
- Rub coconut oil on the cut surfaces of the pumpkin and sprinkle with salt. Place the pumpkin halves cut side down on a parchment lined baking sheet. Use a sharp knife to poke holes in the back to help steam escape. Roast for about one hour until the flesh is very soft.
- Make Pumpkin Puree:
- Let the roast pumpkin cool a bit. Scoop the flesh from the skin and place it in a blender. Blend until completely smooth. Pass the puree through a sieve to remove any extra moisture and create a silky consistency.
- Mix Pie Filling:
- In a large bowl combine two cups of pumpkin puree with the eggs sweetened condensed milk salt and pumpkin pie spice. Whisk thoroughly using a balloon whisk but avoid whipping too much air in.
- Start the Pie Crust:
- While the pumpkin roasts whisk the flour salt and sugar together in a bowl. Grate butter into the flour in several batches stirring to coat each time. This keeps the butter cold and evenly distributed.
- Make Dough:
- Drizzle in the cold water and knead just until the mixture comes together. Shape into a disk and wrap in plastic. Refrigerate the dough for at least twenty minutes.
- Roll Out the Dough:
- On a floured surface roll the dough into a circle large enough for a nine inch pie dish. Lay it gently over the dish. Let extra dough hang over the edges and tuck them under. Use your fingers to flute the rim for a classic finish. Chill the shell in the fridge.
- Fill and Bake:
- Pour the pumpkin mixture into the chilled pie shell. Bake at four hundred twenty five degrees for fifteen minutes to quickly set the crust. Then lower the oven to three hundred fifty and bake another thirty minutes. The center should be set but still have a tiny wobble.
- Cool and Serve:
- Remove the pie and let it cool fully before slicing. Top each piece with a dollop of whipped cream if desired.
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White pumpkin is my favorite fall discovery and it makes this pie extra special. On my first try my kids could not get enough and now it is a regular at every Thanksgiving table. Nothing beats the moment when the whole house smells of spice and buttery pastry.
Storage Tips
Store leftover white pumpkin pie covered in the refrigerator. It keeps fresh for up to four days and slices cleanest when fully chilled. If you want to freeze it wrap slices individually and thaw them overnight in the fridge for best texture.
Ingredient Substitutions
If you cannot find white pumpkin use pie pumpkin or butternut squash for a similar creamy effect. Coconut oil can be swapped for unsalted butter in roasting. Use your favorite blend of autumn spices if pumpkin pie spice is unavailable.
Serving Suggestions
Serve chilled or at room temperature with a fluffy pillow of whipped cream. Crushed toasted pecans or a drizzle of caramel sauce add a special touch. For the holidays I like to sprinkle a few roasted pumpkin seeds on top for crunch and visual appeal.
Cultural Context
White pumpkin pie is less common than its orange sibling but has roots in traditional American cooking where cooks used any local squash for pies. Using a hand pressed crust and fresh pumpkin stays true to old fashioned pie baking while embracing new flavors.
Recipe FAQs
- → What makes white pumpkin pie different from regular versions?
White pumpkin is naturally sweeter and milder than orange varieties, resulting in a smoother, subtly flavored filling.
- → Can I use canned pumpkin instead of fresh white pumpkin?
Canned pumpkin can be used in a pinch, but roasting fresh white pumpkin gives the pie a lighter and fresher taste.
- → What kind of crust works best?
A homemade buttery crust pairs beautifully with the gentle sweetness of the white pumpkin filling.
- → How can I prevent the edges from over-browning?
Use a pie shield or cover the edges with foil during baking if they begin to brown too quickly.
- → Is whipped cream a recommended topping?
Yes, a dollop of fresh whipped cream adds both visual appeal and creamy contrast to each slice.