White pumpkin pie is a delightful twist on the traditional pumpkin dessert, ideal for fall celebrations and cozy family gatherings. I remember the first time I tried making this pie; the creamy, subtly sweet filling combined with the flaky crust immediately won me over. It’s a great way to embrace the season’s flavors while adding a unique touch that impresses guests. With the right ingredients and some simple steps, you can craft this seasonal treat that feels both comforting and festive.
White Pumpkin Pie
Ingredients
For the pumpkin filling
- 1 medium white pumpkin Look for a firm, heavy pumpkin for best quality.
- 2 tablespoons coconut oil Used for rubbing the pumpkin halves.
- 1 teaspoon salt Divided for use in both the filling and the pumpkin prep.
- 2 large eggs Provides structure to the filling.
- 1 14-ounce can sweetened condensed milk For that creamy texture.
- 1 teaspoon pumpkin pie spice Key spice for flavoring the filling.
For the crust
- 1-1/4 cups all-purpose flour Base for the pie crust.
- 1-1/2 teaspoons granulated sugar Adds sweetness to the crust.
- 1/2 cup unsalted butter Should be cold or frozen for a flaky texture.
- 3 tablespoons cold water Used to bring dough together.
Instructions
Preparation
- Preheat your oven to 375°F.
- Cut the white pumpkin in half and scoop out the seeds and stringy parts. Rub the halves with coconut oil and sprinkle with 1 teaspoon salt.
- Place them face down on a baking sheet and bake for about an hour.
- Once the pumpkin is tender, scoop out the flesh and blend until smooth. Pass it through a sieve for an ultra-smooth texture.
Making the Filling
- In a mixing bowl, combine 2 cups of the pumpkin puree, eggs, sweetened condensed milk, 1/4 teaspoon salt, and pumpkin pie spice. Whisk gently until well blended.
Preparing the Crust
- In another bowl, mix the flour, 1/2 teaspoon salt, and sugar. Grate the cold butter into this mixture and combine until crumbly.
- Add the cold water to the flour mixture and knead for 2-3 minutes. Form it into a disk, wrap it in plastic wrap, and refrigerate for about 20 minutes.
Assembling and Baking
- Roll out the chilled dough on a floured surface and place it into a 9-inch pie dish.
- Pour the creamy pumpkin filling into the crust.
- Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking for another 30 minutes.
- Let the pie cool completely before serving.
Notes
Why Make This Recipe
If you’re wondering why you should opt for white pumpkin pie instead of the classic, let me share a few reasons. Firstly, its flavor profile is slightly sweeter with a beautiful creamy texture that makes every slice a joy to savor. It’s a fun variation to serve during Thanksgiving or any fall gathering, drawing admiration from friends and family.
“This white pumpkin pie is the star of our Thanksgiving table! It’s creamy, easy to make, and everyone loved the taste. I’ll be making it every year!” – Sarah T.
This recipe comes with the added bonus of being simple and straightforward. You can whip it up in no time, making it perfect for both experienced and novice bakers. It’s not just about taste; the aesthetic appeal of the pie makes it an eye-catching centerpiece, too. Whether it’s a cozy family dinner or a holiday celebration, this pie will surely stand out.
How to Make White Pumpkin Pie
Creating the perfect white pumpkin pie involves a few key steps, from roasting the pumpkin to preparing a flaky crust. It’s a delightful mix of blending flavors and textures. Let’s dive in and explore how this recipe comes together beautifully.
Gather These Items
Before you start, ensure you have all the necessary ingredients for making white pumpkin pie. Here’s what you need:
- 1 medium size white pumpkin
- 2 tablespoons coconut oil
- 1 teaspoon salt (divided)
- 2 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoons granulated sugar
- 1/2 cup unsalted butter (cold or frozen)
- 3 tablespoons cold water
For an extra touch, you can consider using organic ingredients or local produce whenever possible. Not only does it enhance the flavor, but it also supports local farmers.
Directions to Follow
- Preheat your oven to 375°F.
- Cut the white pumpkin in half and scoop out the seeds and stringy parts. Rub the halves with coconut oil and sprinkle with salt. Place them face down on a baking sheet and bake for about an hour.
- Once the pumpkin is tender, scoop out the flesh and blend until smooth. Pass it through a sieve for an ultra-smooth texture.
- In a mixing bowl, combine 2 cups of the pumpkin puree, eggs, sweetened condensed milk, 1/4 teaspoon salt, and pumpkin pie spice. Whisk gently until well blended.
- In another bowl, mix the flour, 1/2 teaspoon salt, and sugar. Grate the cold butter into this mixture and combine until crumbly.
- Add the cold water to the flour mixture and knead for 2-3 minutes. Form it into a disk, wrap it in plastic wrap, and refrigerate for about 20 minutes.
- Roll out the chilled dough on a floured surface and place it into a 9-inch pie dish. Pour the creamy pumpkin filling into the crust.
- Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking for another 30 minutes. Let the pie cool completely before serving.
Best Ways to Enjoy It
To elevate your white pumpkin pie experience, consider serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A sprinkle of nutmeg or cinnamon can add an inviting aroma. For added texture, you might want to include a handful of toasted pecans or walnuts on top. Pair it with a warm cup of spiced apple cider or a rich coffee to round off the cozy experience.
How to Store
Storing your white pumpkin pie is simple. Allow it to cool completely before placing it in the refrigerator. It will keep well for up to 3 days in an airtight container. If you want to freeze it, ensure it is fully cooled, then wrap it tightly in plastic wrap and aluminum foil. The pie can be frozen for up to a month, maintaining its sweetness and texture.
Helpful Cooking Tips
To ensure your white pumpkin pie turns out perfectly, here are some additional tips:
- When selecting your white pumpkin, look for ones that feel firm and heavy for their size. This indicates good flesh quality.
- If you’re short on time, you can use canned pumpkin puree—just ensure it’s pure pumpkin and not pumpkin pie filling.
- When making your crust, manage the butter temperature; it should be cold or frozen for a flaky texture.
- Don’t skip the sieving step for the pumpkin puree, as it eliminates stringy bits and ensures a silky pie filling.
Creative Twists
If you’re looking to switch things up, consider these variations:
- Add a teaspoon of maple syrup for an extra touch of sweetness.
- Make it dairy-free with coconut cream in place of sweetened condensed milk.
- Experiment with spices by adding a touch of ginger or nutmeg for unique flavor profiles.
- Top your pie with a crumble made of oats, brown sugar, and pecans for a crunchy finish.
FAQs
Can I use any pumpkin for this recipe?
While you can use any pumpkin, white pumpkin provides a unique flavor and aesthetic. However, sugar pumpkins or other varieties can work well too.
How long does it take to make this pie?
The entire process takes about 2 hours, including baking and cooling time. Plan accordingly to allow for cooling before serving.
Can I store the pie at room temperature?
It’s best to refrigerate the pie, especially since it contains eggs and sweetened condensed milk. This ensures it stays fresh and safe to eat.
What can I substitute for sweetened condensed milk?
You can create a homemade version using milk and sugar or try full-fat coconut milk for a dairy-free alternative.
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