Hey there, friends!
Who’s ready for a treat? I’ve got something special for you today.
It’s my delicious white pumpkin pie!
This pie is creamy, sweet, and a little different from the usual pumpkin pie.
Perfect for fall gatherings or any time you want to impress your friends!
Let’s dive in and make this tasty dessert together!
| Preparation Time | 30-45 minutes |
| Cooking Time | 75-90 minutes |
| Total Time | 105-135 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 medium white pumpkin
- 2 tablespoons coconut oil
- 1 teaspoon salt
- 2 large eggs
- 14 ounces sweetened condensed milk (1 can)
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons sugar
- 1/2 cup unsalted butter (cold or frozen)
- 3 tablespoons cold water
Step 1: Prepare the Pumpkin and Preheat the Oven
Preheat your oven to 375°F.
Carefully cut the white pumpkin in half, and use a spoon to scoop out all the seeds and stringy parts.
You can either save the seeds for later use or discard them.
Rub a little oil over the flesh of the pumpkin—coconut oil is a great choice for desserts.
Sprinkle the flesh with salt, lay the pumpkin halves face down on a baking sheet lined with parchment paper, and poke some holes through the back with a sharp knife.
Step 2: Bake the Pumpkin
Bake the pumpkin in the preheated oven for about an hour.
When done, you should be able to easily scoop the pumpkin flesh away from the skin.
Add the flesh to a blender and blend until smooth.
Pass the blended pumpkin puree through a sieve to remove excess fluid.
Set aside two cups of the pumpkin puree.
Step 3: Make the Pie Filling
In a mixing bowl, combine the two cups of pumpkin puree, eggs, condensed milk, 1/4 teaspoon salt, and pumpkin spice.
Mix together well with a whisk, but avoid incorporating too many bubbles.
Step 4: Prepare the Pie Crust
While the pumpkin bakes, add flour, 1/2 teaspoon salt, and sugar to a mixing bowl and mix well with a whisk.
Grate the frozen butter into the flour mixture in about four batches, stirring the flour around the butter each time to prevent sticking.
Add cold water and knead the mixture for about 2-3 minutes, adding more water if necessary.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for about 20 minutes.
Step 5: Roll Out and Shape the Pie Crust
After refrigerating, unwrap the dough and place it on a floured surface.
Roll out the dough with a rolling pin and lay it over a 9-inch pie dish.
There should be extra dough hanging over the sides.
Tuck the edges under and create a fluted edge using your fingers and thumbs.
Place the pie crust back in the refrigerator to keep it cool.
Step 6: Assemble and Bake the Pie
Preheat your oven to 425°F.
Take the pumpkin filling and pour it into the refrigerated pie crust.
Put the pie directly into the preheated oven and bake for 15 minutes.
After 15 minutes, reduce the temperature to 350°F and bake for an additional 30 minutes, or until the center of the pumpkin pie is set.
Once done, remove the pie from the oven and allow it to cool completely before serving.
