Description
This White Pumpkin Pie recipe transforms a medium-sized white pumpkin into a smooth, creamy filling blended with warm pumpkin pie spices and sweetened condensed milk. Encased in a homemade buttery pie crust, this dessert offers a unique twist on the traditional pumpkin pie with the subtle flavor of coconut oil enhancing the roasted pumpkin flesh.
Ingredients
Pumpkin Prep
- 1 Each White Pumpkin, medium size
- 2 Tablespoons Coconut Oil
- 1 teaspoon Salt
Pumpkin Pie Filling
- 2 Each Large Eggs
- 1 (14 Ounce) Can Sweetened Condensed Milk
- 1 teaspoon Pumpkin Pie Spice
- ¼ teaspoon Salt
Pie Crust
- 1-¼ Cups All Purpose Flour
- ½ teaspoon Salt
- 1-½ teaspoons Granulated Sugar
- ½ Cup Unsalted Butter, cold/frozen
- 3 Tablespoons Cold Water
Instructions
- Preheat the oven: Set the oven to 375°F to prepare for roasting the pumpkin.
- Prepare the pumpkin: Cut the white pumpkin carefully in half and scoop out all seeds and stringy parts. Optionally, reserve the seeds for later use or discard them.
- Season and roast pumpkin: Rub coconut oil over the pumpkin flesh and sprinkle with salt. Place the pumpkin halves face down on a parchment-lined baking sheet. Pierce the backs with a sharp knife to allow steam to escape and bake for approximately one hour until the flesh is soft and easily scooped away from the skin.
- Make pumpkin puree: Scoop the roasted pumpkin flesh into a blender and blend until smooth. Pass the puree through a sieve to remove excess fluid. Measure 2 cups of this puree for the pie filling.
- Prepare pumpkin pie filling: In a mixing bowl, whisk together the pumpkin puree with eggs, sweetened condensed milk, pumpkin pie spice, and ¼ teaspoon salt until well combined, avoiding vigorous whisking to prevent bubbles.
- Make pie crust dry mix: While the pumpkin roasts, whisk together flour, salt, and sugar in a mixing bowl.
- Incorporate butter: Grate the cold, frozen butter into the flour mixture in four batches, stirring between to prevent sticking.
- Form dough: Add cold water and knead gently for 2-3 minutes, adding a little more water if necessary. Shape into a disk, wrap in plastic, and refrigerate for 20 minutes.
- Roll out dough: On a floured surface, roll out the chilled dough into a circle large enough to cover a 9-inch pie dish with an overhang.
- Fit crust into pie dish: Carefully transfer the dough into the dish, tuck the edges under, and crimp to form a fluted edge. Chill again in the refrigerator while preparing filling.
- Pre-bake pie with filling: Pour the pumpkin pie filling into the chilled crust. Bake in a preheated oven at 425°F for 15 minutes.
- Adjust oven temperature and continue baking: Reduce the oven temperature to 350°F and bake for an additional 30 minutes until the center is set.
- Cool pie: Remove the pie from the oven and allow it to cool completely before serving.
Notes
- Add some whipped cream for an optional extra topping to enhance the dessert.
- If the pie crust edges brown too quickly, use a pie shield to protect them during baking.
- If using a frozen pie crust and you prefer to blind bake, bake the crust with filling at 350°F for 35-40 minutes until set.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
