White Pumpkin Pie
A creamy fall pie made with roasted white pumpkin, sweetened condensed milk, pumpkin pie spice, and a flaky homemade crust.
Equipment
- Baking sheet
- Parchment paper
- Blender
- Fine mesh sieve
- Mixing bowls
- Rolling Pin
- 9-inch pie dish
- Wire rack
Ingredients
- 1 medium culinary white pumpkin About 3 pounds
- 2 tablespoons coconut oil or unsalted butter Melted
- 1 teaspoon fine salt Divided
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons granulated sugar
- 1/2 cup cold unsalted butter Grated or cubed
- 3 tablespoons ice-cold water Plus more if needed
- 2 large eggs At room temperature
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- as needed whipped cream or vanilla ice cream For serving
Instructions
- Preheat the oven to 375°F. Cut the pumpkin in half, remove the seeds and fibers, brush with oil, season with salt, and place cut-side down on a lined baking sheet.
- Roast for 50 to 60 minutes, until tender. Scoop out the flesh, blend until smooth, and pass through a fine sieve. Measure 2 cups pumpkin purée.
- Mix the flour, sugar, and salt. Cut in the cold butter, add ice water gradually, form a disk, wrap, and chill for 20 minutes.
- Roll the dough and fit it into a 9-inch pie dish. Tuck and crimp the edges, then chill the shaped crust.
- Whisk together the pumpkin purée, eggs, condensed milk, pumpkin pie spice, and remaining salt until smooth. Avoid vigorous whisking.
- Pour the filling into the crust. Bake at 425°F for 15 minutes, then reduce to 350°F and bake for 30 to 35 minutes more.
- Cool completely before refrigerating and slicing. Serve with whipped cream or vanilla ice cream.
Notes
- Strain the pumpkin purée for the smoothest filling.
- Keep the pastry ingredients cold for a flaky crust.
- Store covered in the refrigerator for up to 5 days.
- Use plain canned pumpkin purée if fresh white pumpkin is unavailable.