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White Pumpkin Pie

White Pumpkin PieIngredients Recipe
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★★★★★

4.9 from 8 reviews

This delightful White Pumpkin Pie recipe combines the subtle sweetness of white pumpkin with warm spices in a flaky crust, creating a perfect dessert for any occasion.

Ingredients

Scale

Pumpkin Filling:

1 Each White Pumpkin (medium size)
2 Tablespoons Coconut Oil
1 teaspoon Salt
2 Large Eggs
1 (14 Ounce) Can Sweetened Condensed Milk
1 teaspoon Pumpkin Pie Spice
1/4 teaspoon Salt

Pie Crust:

1–1/4 Cups All-Purpose Flour
1/2 teaspoon Salt
1-1/2 teaspoons Granulated Sugar
1/2 Cup Unsalted Butter (cold/frozen)
3 Tablespoons Cold Water

Instructions

  1. Preheat the oven to 375°F.
  2. Cut the white pumpkin in half (carefully). Using a spoon, scoop out the seeds and stringy parts.
  3. Rub the flesh with coconut oil and sprinkle with salt. Place face down on a baking sheet, poke holes, and bake at 375°F for about an hour.
  4. Blend the baked pumpkin flesh until smooth. Pass through a sieve to remove excess liquid.
  5. In a mixing bowl, combine pumpkin puree, eggs, condensed milk, salt, and pumpkin spice. Mix gently.
  6. Combine flour, salt, and sugar in a separate bowl. Grate frozen butter into the flour, then add cold water and knead into a dough.
  7. Roll out the dough and line a pie dish. Refrigerate.
  8. Pour the pumpkin filling into the pie crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for another 30 minutes.
  9. Remove from oven when the center is set, and let cool before serving.

Notes

  • You can save the pumpkin seeds for roasting later as a snack.
  • Ensure the pie crust is well chilled before baking to maintain flakiness.

Nutrition

Keywords: White Pumpkin Pie, Pumpkin Pie Recipe, Homemade Pumpkin Pie

Find it online: https://thefoodrecipe.com/white-pumpkin-pie-recipe/