White Pumpkin Pie Slice (Print)

Sweet white pumpkin filling with homemade buttery crust, blended with spices for a tender, festive fall dessert.

# What You'll Need:

→ Pumpkin Prep

01 - 1 medium 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 - 1/4 teaspoon salt

→ Pie Crust

08 - 1 1/4 cups all-purpose flour
09 - 1/2 teaspoon salt
10 - 1 1/2 teaspoons granulated sugar
11 - 1/2 cup unsalted butter, cold or frozen
12 - 3 tablespoons cold water

# How to Make It:

01 - Preheat the oven to 375°F. Cut the white pumpkin in half carefully and scoop out seeds and stringy parts. Rub coconut oil over the pumpkin flesh and sprinkle with salt. Place face down on a parchment-lined baking sheet and poke holes through the back with a sharp knife.
02 - Bake for about 1 hour. Once cooked, the pumpkin flesh should scoop away from the skin easily.
03 - Blend the roasted pumpkin flesh in a blender until fully smooth. Pass through a sieve to remove excess liquid. Add two cups of the puree to a mixing bowl with eggs, sweetened condensed milk, salt, and pumpkin pie spice. Whisk gently to combine without incorporating bubbles.
04 - While the pumpkin is baking, combine flour, salt, and sugar in a mixing bowl using a whisk. Grate in the frozen butter in batches, tossing with the flour after each batch to coat.
05 - Add cold water to the flour mixture and knead for 2-3 minutes until it forms a cohesive dough. Form a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
06 - On a floured surface, roll the chilled dough to fit a 9-inch pie dish. Lay the dough over the dish, leaving extra dough to create a fluted edge. Refrigerate the crust again before adding filling.
07 - Pour the pumpkin filling into the prepared pie crust. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for an additional 30 minutes until the center is set.
08 - Remove the pie from the oven and allow it to cool completely before serving.

# Additional Notes:

01 - Add whipped cream as an optional topping for extra flavor.
02 - If the crust edges brown too much, use a pie shield.
03 - For frozen pie crusts, consider blind baking before adding the filling.

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