Name: White Pumpkin Pie Recipe
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 Each White Pumpkin, medium size; 2 Tablespoons Coconut Oil; 1 teaspoon Salt; 2 Each Large Eggs; 1 (14 Ounce) Can Sweetened Condensed Milk; 1 teaspoon Pumpkin Pie Spice; ¼ teaspoon Salt; 1-¼ Cups All Purpose Flour; ½ teaspoon Salt; 1-½ teaspoons Granulated Sugar; ½ Cup Unsalted Butter, cold/frozen; 3 Tablespoons Cold Water

Jump to Recipe· 4.1 from 78 reviews

If you have never tried a pumpkin pie made from a white pumpkin, you are in for a real treat with this White Pumpkin Pie Recipe. This delightfully creamy, subtly sweet pie offers a beautiful twist on the traditional fall favorite, boasting a delicate flavor and a velvety texture that comes from the creamy white pumpkin flesh. Every bite is enchanting, with warm spices and a tender, buttery crust that wraps everything together perfectly. Whether you’re a pumpkin pie purist or an adventurous dessert lover, this White Pumpkin Pie Recipe invites you to experience pumpkin pie like never before.

Ingredients You’ll Need

The image shows two halves of a pale yellow spaghetti squash with the seeds and soft strands scooped out, placed on a metal baking tray lined with parchment paper. One half has a silver spoon resting inside it. Next to the squash halves is a white measuring cup filled with a mix of yellowish squash strands and scattered seeds. The tray is set on a white marbled surface with a light wood textured background. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward, yet each one plays a crucial role in delivering the perfect balance of flavor, texture, and appearance for this pie. From the fresh white pumpkin that brings a creamy softness, to the crisp pie crust and aromatic spices, every component is essential to make your White Pumpkin Pie Recipe shine.

White Pumpkin (1 medium size): The star of the show, providing a light, creamy base with a subtle sweetness.

Coconut Oil (2 tablespoons): Adds a gentle tropical hint and keeps the pumpkin moist during roasting.
Salt (1 teaspoon plus ¼ teaspoon): Enhances the natural flavors and balances the sweetness perfectly.
Large Eggs (2): Essential for creating structure and richness in the filling.

Sweetened Condensed Milk (1 14-ounce can): Gives the pie a luscious, creamy texture and sweetness.
Pumpkin Pie Spice (1 teaspoon): The classic blend of cinnamon, nutmeg, and cloves that brings warmth and depth.
All-Purpose Flour (1¼ cups): The base for a tender, flaky pie crust.

Granulated Sugar (1½ teaspoons): Just a touch to balance and enhance the crust’s flavor.
Unsalted Butter (½ cup, cold/frozen): Critical for creating those flaky layers in the crust.
Cold Water (3 tablespoons): Helps bring the dough together without warming the butter.

How to Make White Pumpkin Pie Recipe

Step 1: Prepare and Roast the White Pumpkin

Begin by carefully cutting your medium white pumpkin in half and scooping out all the seeds and fibrous bits. You can save the seeds to roast for a snack or discard them if you prefer. Next, rub the flesh with coconut oil and sprinkle with salt; this keeps the pumpkin moist and enhances flavor during baking. Place the halves flesh-side down on a parchment-lined baking sheet, then prick the skin a few times with a sharp knife to let steam escape. Bake at 375°F for about an hour, or until you can easily scoop out the soft flesh.

Step 2: Make the Pumpkin Pie Filling

Once your pumpkin flesh is roasted and soft, scoop it into a blender and blend until smooth. To ensure a silky filling, press the puree through a sieve to remove excess liquid. Measure out two cups and transfer into a mixing bowl. Whisk in the eggs, sweetened condensed milk, pumpkin pie spice, and a pinch of salt. Be gentle in mixing to avoid introducing too much air, which can affect the texture of your pie later.

Step 3: Prepare the Pie Crust

While the pumpkin is roasting, combine your flour, sugar, and salt in a large bowl. Grate cold or frozen butter into this dry mixture in small batches, stirring after each addition so flour coats the butter evenly. This technique creates those delightful flaky layers in the crust. Slowly add cold water and knead just enough for the dough to come together into a smooth disk. Chill your dough wrapped in plastic for at least 20 minutes before rolling.

Step 4: Roll Out and Shape the Dough

On a floured surface, roll the chilled dough into a circle large enough to cover a 9-inch pie pan with some overhang. Gently transfer it into the pie dish, folding and tucking to fit, then create a pretty fluted edge with your fingers. Chill the crust again to keep it firm before filling, which helps prevent shrinking during baking.

Step 5: Bake the Pie

Pour the pumpkin filling into your chilled crust. Place the pie in a preheated oven at 425°F for 15 minutes to help set the edges. Then lower the temperature to 350°F and continue baking for an additional 30 minutes, or until the center is set but still slightly jiggly in the middle. Cool the pie completely before serving to let the flavors settle and the texture firm up perfectly.

How to Serve White Pumpkin Pie Recipe

A single slice of light brown pie with a firm and smooth texture is lifted above the rest of the pie, showing two layers: a thin, golden-brown crust on the bottom and a thicker, dense light brown filling on top. The pie sits on a clear glass pie dish, resting on a white marbled surface. In the background, there are blurred white jars and autumn decorations with orange and yellow tones. At the front left, a dollop of white whipped cream swirled softly is visible on a small white plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing beats a dollop of freshly whipped cream on top of a slice of this White Pumpkin Pie Recipe. You can also sprinkle a light dusting of cinnamon or nutmeg for extra warmth. For an elegant twist, toasted pecans or a drizzle of maple syrup add delicious crunch and sweetness.

Side Dishes

Serve your pie alongside a cup of spiced chai tea or rich coffee for a cozy autumn treat. If you’re bringing it to a gathering, a simple fruit salad with citrus and pomegranate helps balance the richness of the pie beautifully.

Creative Ways to Present

Try serving this pie in individual mini tart pans for an adorable single-serve option. For a festive flair, use cookie cutters to cut leftover pie dough into leaves or stars and bake them into charming pie crust decorations. Arranging pie slices with a colorful autumn leaf or cinnamon stick makes for a picture-perfect presentation.

Make Ahead and Storage

Storing Leftovers

Keep any leftover White Pumpkin Pie covered in the refrigerator, where it will stay fresh for up to four days. The flavors often deepen with time, making each slice even more delightful the next day.

Freezing

If you want to save your pie for longer, wrap it tightly with plastic wrap and aluminum foil and freeze it for up to two months. Thaw overnight in the refrigerator before enjoying, and your pie will taste just like freshly baked.

Reheating

To warm up leftover pumpkin pie, place it in a 325°F oven for about 10-15 minutes. This gentle reheating revives the pie’s creamy texture without drying it out. Avoid microwaving if possible, as it can sometimes alter the texture unfavorably.

FAQs

Can I use a regular orange pumpkin instead of a white pumpkin?

Yes, you can substitute with orange pumpkin, but keep in mind that white pumpkin has a milder flavor and creamier texture that make this particular recipe special. Using orange pumpkin will give a more traditional taste and color.

Do I have to make the pie crust from scratch?

Not necessarily! You can use a high-quality store-bought pie crust if you’re short on time. Just remember to adjust the baking time if you decide to blind bake the crust before filling.

What is the purpose of the sweetened condensed milk in this recipe?

Sweetened condensed milk adds richness and sweetness, creating that one-of-a-kind creamy filling texture that makes this White Pumpkin Pie Recipe so irresistible.

Can I prepare the pie filling in advance?

Absolutely! You can make the pumpkin filling a day ahead and keep it refrigerated in an airtight container. Just stir gently before pouring it into the crust, then bake as usual.

How do I prevent the crust edges from burning?

Use a pie shield or wrap the edges with foil halfway through baking to protect them from over-browning, ensuring your crust stays golden and tender.

Final Thoughts

This White Pumpkin Pie Recipe is one of those comforting, show-stopping desserts that brings a touch of elegance to any meal. From the creamy smooth pumpkin filling to the flaky buttery crust, every element works together in absolute harmony. I wholeheartedly encourage you to give this recipe a try and share it with loved ones—it’s sure to become a treasured part of your holiday traditions or anytime you crave a little autumn magic.