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White Pumpkin Pie Recipe Perfect for Fall Baking

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This creamy white pumpkin pie with warm spices is a unique twist on the classic pumpkin pie, perfect for cozy fall evenings and holiday gatherings.

Ingredients

Scale
  • 2 cups white pumpkin puree (from fresh or canned white pumpkin)
  • 3 large eggs, room temperature
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 4–6 tablespoons ice water
  • Whipped cream (optional)
  • A sprinkle of cinnamon or nutmeg (optional)

Instructions

  1. Prepare the white pumpkin puree: If using fresh white pumpkin, peel, seed, and cube the pumpkin. Steam or roast until tender, then blend until smooth. Let it cool completely before using.
  2. Make the crust: In a mixing bowl, combine flour and salt. Add chilled butter and mix until the texture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
  3. Roll out and blind bake the crust: Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie pan. Trim and crimp the edges. Use a fork to poke holes in the bottom, then line with parchment paper and add baking weights. Bake at 375°F (190°C) for 10 minutes. Remove weights and bake for another 5 minutes. Let it cool.
  4. Make the filling: In a large bowl, whisk together pumpkin puree, eggs, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
  5. Fill the crust: Pour the filling into the prepared crust. Smooth the top with a spatula.
  6. Bake: Bake at 350°F (175°C) for 50–60 minutes, or until the filling is set but still slightly jiggles in the center. Remove from oven and let it cool completely.
  7. Serve: Slice the pie and serve as is or topped with whipped cream and a sprinkle of cinnamon.

Notes

[‘Use fresh white pumpkin for a smoother, fresher flavor.’, ‘Blind bake the crust to prevent sogginess.’, ‘Don’t overbake; the filling should have a slight wobble in the center.’, ‘Chill the dough for a flaky crust.’, ‘Let the pie cool completely for clean slices.’]

Nutrition

Keywords: white pumpkin pie, fall dessert, Thanksgiving pie, creamy pumpkin pie, holiday baking

Find it online: https://norasfoods.com/white-pumpkin-pie-recipe-perfect-for-fall-baking/