White Pumpkin Pie
Creamy White Pumpkin Pie with sweetened condensed milk and warm spices. A sweeter, silkier twist on classic pumpkin pie perfect for Thanksgiving and fall desserts.
Equipment
- 9-inch pie dish
- Blender or food processor
- Fine mesh sieve
- Mixing bowls
- Whisk
- Baking sheet
- Wire cooling rack
Ingredients
- 1 medium white pumpkin (about 3 pounds) or 2 cups white pumpkin puree
- 2 tablespoons coconut oil or unsalted butter for roasting
- 1 teaspoon fine sea salt for roasting pumpkin
- 2 large eggs at room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pumpkin pie spice blend
- 1/4 teaspoon salt for filling
- 1 prepared 9-inch pie crust homemade or store-bought
- Whipped cream for serving, optional
- Ground cinnamon or nutmeg for garnish, optional
Instructions
- Preheat oven to 375°F. Cut white pumpkin in half and scoop out seeds and strings. Rub with coconut oil and sprinkle with salt. Place face down on parchment-lined baking sheet and poke holes in skin.
- Bake pumpkin for 60 minutes until fork-tender. Cool, then scoop flesh into blender. Blend until smooth and pass through fine-mesh sieve. Measure 2 cups puree.
- In large bowl, whisk together pumpkin puree, eggs, condensed milk, pumpkin pie spice, and 1/4 teaspoon salt until well combined. Avoid over-whisking.
- Pour filling into prepared pie crust. Bake at 425°F for 15 minutes, then reduce to 350°F and bake 30 more minutes until center is set with slight jiggle.
- Cool completely on wire rack at room temperature for 2 hours, then refrigerate 3-4 hours before serving. Top with whipped cream and cinnamon if desired.
Notes
- Can substitute canned pumpkin puree (2 cups) for fresh white pumpkin
- Pie can be made 1-2 days ahead and refrigerated
- Store leftovers covered in refrigerator for up to 4 days
- Freeze individual slices for up to 2 months
- Use sharp knife dipped in hot water for clean slices