Description

This White Pumpkin Pie recipe offers a delightful twist on traditional pumpkin pie by using white pumpkin puree for a subtly sweet and creamy dessert. With warming spices like cinnamon and nutmeg, combined with a smooth custard texture, this pie is perfect for holiday gatherings or any cozy occasion. It’s baked to perfection with a crisp, flaky pie crust and served chilled with a dollop of whipped cream for an irresistible treat.

Ingredients

Scale

Filling

1 cup white pumpkin puree
1 cup granulated sugar
1/2 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Crust

1 unbaked 9-inch pie crust

For Serving

Whipped cream, for serving

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the pie.
Mix Pumpkin and Sugar: In a medium bowl, combine the white pumpkin puree and granulated sugar. Stir well until the sugar is fully dissolved and the mixture is smooth.
Add Heavy Cream: Slowly add the heavy cream to the pumpkin and sugar mixture, stirring continuously to maintain a smooth and even consistency.
Incorporate Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Ensure the mixture is smooth and well combined before proceeding.
Add Spices and Salt: Mix in the ground cinnamon, nutmeg, and salt, evenly distributing the spices throughout the filling.
Fill the Pie Crust: Pour the prepared pumpkin filling into the unbaked 9-inch pie crust, spreading it evenly with a spatula to create a smooth surface.
Bake the Pie: Place the pie on a baking sheet and bake in the preheated oven for 50 to 60 minutes, or until the filling is set and a knife inserted in the center comes out clean.
Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature. Then, refrigerate for at least 2 hours to fully set and enhance the flavors.
Serve: Slice the pie and serve each piece topped with a dollop of whipped cream for an extra creamy finish.

Notes

Make sure the white pumpkin puree is well strained to avoid excess moisture in the pie.
Use an unbaked pie crust to ensure it turns crispy and golden during baking.
Chilling the pie for a few hours improves texture and flavor intensity.
Check the pie at 50 minutes to avoid overbaking; it should be just set without being dry.
For a gluten-free option, substitute the pie crust with a gluten-free variety.