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White Pumpkin Pie Recipe – A Sweeter Fall Dessert Classic
Jessica

White Pumpkin Pie

A sweeter, creamier version of classic pumpkin pie made with fresh white pumpkin puree. Perfect for Thanksgiving and fall dessert tables.
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Prep Time 30 minutes
Cook Time 45 minutes
Pumpkin Roasting Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 498
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium white pumpkin about 3-4 pounds
  • 2 tablespoons coconut oil or unsalted butter
  • 1 teaspoon salt for pumpkin roasting
  • 2 large eggs room temperature
  • 14 ounces sweetened condensed milk 1 can
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt for filling
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt for crust
  • 1 1/2 teaspoons granulated sugar for crust
  • 1/2 cup unsalted butter frozen
  • 3 tablespoons ice-cold water

Equipment

  • 9-inch pie dish
  • Blender
  • Fine-mesh sieve
  • Mixing bowls
  • Rolling Pin
  • baking sheet

Method
 

  1. Preheat oven to 375°F. Cut white pumpkin in half, scoop out seeds and strings. Rub with coconut oil and salt, place face-down on parchment-lined baking sheet. Roast for 60 minutes until tender.
  2. Cool pumpkin completely. Scoop flesh into blender, blend until smooth. Strain through fine-mesh sieve. Measure 2 cups puree for filling.
  3. Make crust: Combine flour, salt, and sugar. Grate in frozen butter in batches. Add ice water, knead 2-3 minutes. Form disk, wrap, refrigerate 20 minutes.
  4. Roll dough on floured surface. Transfer to 9-inch pie dish. Create fluted edges. Refrigerate while preparing filling.
  5. Whisk together 2 cups pumpkin puree, eggs, sweetened condensed milk, pumpkin pie spice, and salt gently. Pour into chilled crust.
  6. Bake at 425°F for 15 minutes. Reduce to 350°F, bake 30 minutes more until center is set with slight jiggle.
  7. Cool completely on wire rack. Refrigerate before serving. Top with whipped cream if desired.

Notes

  • White pumpkin is naturally sweeter, requiring less added sugar than orange pumpkin
  • Strain puree well to avoid runny filling
  • Cool pie completely before slicing for clean cuts
  • Can be made 2 days ahead and refrigerated