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White Pumpkin Pie Recipe

Homemade Fresh White Pumpkin Pie Recipe

White Pumpkin Pie is a variation of the traditional pumpkinpie made with white pumpkin puree instead of the standard orange variety. Theflavor is milder and slightly sweeter, offering a unique spin on the classicdessert. It combines spices like cinnamon, nutmeg, and ginger to create a warm,comforting taste, perfect for fall and winter. This pie is rich and creamy,with a smooth texture that melts in your mouth.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups white pumpkin puree
  • 1 cup heavy cream
  • 2 large eggs
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon all-purpose flour (helps thicken the filling)
  • 1 prepared pie crust (homemade or store-bought)

Equipment

  • 9-inch Pie Pan
  • Mixing Bowls
  • Hand or Stand Mixer
  • Whisk
  • Measuring Cups and Spoons
  • Pastry Brush (optional)
  • Oven

Method
 

  1. Prepare the Pumpkin Puree: If you're using a fresh white pumpkin, slice it in half and remove the seeds. Roast the pumpkin at 350°F (175°C) for about 45 minutes or until it is soft. Once done, scoop out the flesh and blend it until smooth. If you're using canned white pumpkin puree, just open the can!
  2. Mix the Filling: In a large mixing bowl, whisk together the white pumpkin puree, heavy cream, eggs, sugar, cinnamon, nutmeg, ginger, vanilla extract, salt, and flour. Use a hand or stand mixer to ensure that the mixture is smooth and well-combined.
  3. Assemble the Pie: Pour the pumpkin filling into the prepared pie crust. Smooth the top with a spatula to ensure an even layer.
  4. Bake: Place the pie in the preheated oven and bake for 1 hour, or until the filling is set and a knife inserted in the center comes out clean. If the crust edges begin to brown too quickly, cover them with foil or a pie shield.
  5. Cool: Let the pie cool to room temperature before slicing. This allows the filling to firm up and makes for cleaner slices.
  6. Serve: Top with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor, and serve to your friends and family!

Notes

The key to a perfectly smooth pie filling is blending it well to avoid lumps. If you want an extra creamy texture, you can use a food processor for mixing. If the pumpkin mixture looks too runny, add a little more flour to help thicken it up.