Description
This creamy white pumpkin pie is a slightly sweeter twist on the classic, bringing all the cozy autumn vibes you crave — with less sugar and a beautifully silky texture.
Ingredients
Scale
For the Pumpkin
- 1 medium white pumpkin
- 2 tablespoons coconut oil
- 1 teaspoon salt
For the Filling
- 2 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons granulated sugar
- ½ cup unsalted butter, very cold or frozen
- 3 tablespoons cold water (plus a little more if needed)
Instructions
- Roast the Pumpkin
- Preheat your oven to 375°F. Slice the white pumpkin in half and scoop out all the seeds and stringy fibers with a spoon. (Save the seeds if you like roasting them later!)
Brush the cut side of each pumpkin half with coconut oil, then sprinkle lightly with salt. Place the halves face-down on a parchment-lined baking sheet. Use a sharp knife to poke a few holes through the skin so steam can escape. - Bake for about 1 hour or until the flesh is tender enough to scoop out easily. Allow the pumpkin to cool slightly, then scoop the flesh into a blender or food processor. Puree until smooth, then press through a fine mesh sieve to remove excess liquid.
- Measure out 2 cups of pumpkin puree and add to a large mixing bowl. Whisk in the eggs, sweetened condensed milk, pumpkin pie spice, and salt until fully combined. Stir gently to avoid creating too many bubbles, which can affect the smoothness of the pie filling.
- Preheat your oven to 375°F. Slice the white pumpkin in half and scoop out all the seeds and stringy fibers with a spoon. (Save the seeds if you like roasting them later!)
- Make the Pie Crust
- While the pumpkin is roasting, start your crust. In a large bowl, whisk together flour, salt, and sugar.
- Grate the frozen butter directly into the flour mixture in a few batches, tossing gently after each addition so the butter stays separate and coated.
Add cold water, one tablespoon at a time, mixing just until a dough forms. Knead briefly (about 2 minutes) until smooth, then shape into a flat disk. Wrap in plastic wrap and refrigerate for at least 20 minutes. - After chilling, roll the dough on a lightly floured surface until it’s about ⅛-inch thick. Carefully drape it over a 9-inch pie dish, letting the edges hang over slightly. Fold the extra dough under and pinch to form a fluted edge. Place the pie crust back in the refrigerator while you prepare to bake.
- Assemble & Bake
- Pour the pumpkin filling into the chilled crust and smooth the top. Place in a preheated 425°F oven and bake for 15 minutes. Without removing the pie, reduce the oven temperature to 350°F and bake for another 30 minutes, or until the center is set but still slightly wobbly.
- Remove from the oven and cool completely on a wire rack before slicing.
Notes
- Whipped Cream Bonus: Add a generous swirl of whipped cream before serving for an extra treat.
- Protect the Crust: If the edges of the crust brown too quickly, cover them with a pie shield or strips of foil halfway through baking.
- Using Frozen Crust: If you’re using a store-bought frozen crust, you can skip blind-baking — simply bake the filled pie at 350°F for 35–40 minutes until set.
Nutrition
- Serving Size: 1 Slice
- Calories: 498 kcal
- Sugar: 6 g
- Sodium: 1094 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Carbohydrates: 71 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 105 mg