Description
Indulge in the creamy, sweet delight of White Pumpkin Pie—an exquisite twist on the classic dessert that brings warmth and joy to any fall gathering. This pie features a velvety filling made from white pumpkin puree, sweetened condensed milk, and aromatic spices, all nestled in a buttery crust. Perfect for Thanksgiving or cozy family dinners, this dessert is not only simple to make but also a guaranteed crowd-pleaser. Serve it warm or chilled with whipped cream or ice cream for an unforgettable treat that will leave your guests asking for seconds.
Ingredients
Scale
- 1 medium white pumpkin
- 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
- 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
- Preheat the oven to 375°F.
- Cut the white pumpkin in half, scoop out seeds, rub with coconut oil, sprinkle with salt, and place face down on a baking sheet lined with parchment paper. Bake for about an hour until softened.
- Once baked, blend the pumpkin flesh until smooth and strain to remove excess liquid.
- In a mixing bowl, combine 2 cups of pumpkin puree with eggs, sweetened condensed milk, salt, and pumpkin pie spice; mix until just combined.
- Prepare the crust by whisking together flour, salt, and sugar. Incorporate grated cold butter until crumbly. Add cold water gradually to form dough; chill for 20 minutes.
- Roll out the dough and fit it into a pie dish. Fill with pumpkin mixture.
- Bake at 425°F for 15 minutes; then reduce to 350°F and bake for an additional 30 minutes until set.
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg