This Best White Pumpkin Pie brings a twist to the classic dessert with its sweet and smooth filling. Made with creamy pumpkin, warm spices, and a buttery crust, it’s a real treat!
I love serving it at family gatherings, and it always disappears fast. Plus, it has just the right amount of spice to keep things interesting without being overwhelming. Yum!
Key Ingredients & Substitutions
White Pumpkin Puree: While you can use regular pumpkin puree, white pumpkin gives a unique flavor and color. If you can’t find it, any good quality canned pumpkin will do just fine. You can also roast your own pumpkin if you’re up for it!
Granulated Sugar: This is crucial for sweetness. For a healthier twist, consider substituting with brown sugar or coconut sugar for a deeper flavor. Keep in mind that this may slightly change the color of the pie.
Spices: The mix of cinnamon, ginger, nutmeg, and cloves makes the pie fragrant! Feel free to adjust the spices to your taste. If you love a spicy kick, add a touch more ginger or nutmeg.
Evaporated Milk: This adds creaminess to the filling. If you’re dairy-free, use coconut milk or a nut milk that’s thickened. Just be careful to choose a variety that won’t affect the flavor too much.
How Do You Achieve a Smooth Pumpkin Filling?
Getting a smooth, creamy filling is essential for a great pie. Here’s how to do it:
- Start by mixing your pumpkin puree and sugar thoroughly before adding any eggs.
- Beat the eggs in a separate bowl to break them up and incorporate air, which helps with a fluffier filling.
- When adding evaporated milk, do it gradually while stirring continuously to avoid lumps.
- Use a whisk or electric mixer for a few seconds at the end to ensure everything is blended perfectly.
This method will help you achieve that silky texture everyone loves in a pumpkin pie!
Best White Pumpkin Pie
Ingredients You’ll Need:
For the Pie:
- 1 (9-inch) unbaked pie crust
- 1 (15 oz) can white pumpkin puree (or regular pumpkin puree if white pumpkin unavailable)
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 (12 oz) can evaporated milk
- 1 teaspoon vanilla extract
- Whipped cream, for topping (optional)
How Much Time Will You Need?
This delicious pie takes about 20 minutes to prep and around 1 hour to bake. Don’t forget to allow a couple of hours for it to cool and set in the refrigerator before serving. So, plan for about 3 hours total to get this delightful dessert ready!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). While the oven is heating, roll out your unbaked pie crust and carefully place it into a 9-inch pie plate. Make sure to crimp the edges to give it a nice look, then set the crust aside.
2. Mix the Pumpkin Filling:
In a large mixing bowl, combine the white pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and cloves. Stir well until everything is mixed evenly. You want those warm spices to blend beautifully into the pumpkin puree!
3. Add the Eggs and Milk:
In a separate small bowl, beat the three large eggs until well combined. Then, add the beaten eggs to your pumpkin mixture. Gradually stir in the evaporated milk and the vanilla extract until the filling is smooth and creamy.
4. Pour and Bake:
Carefully pour your pumpkin filling into the prepared pie crust, smoothing it out if needed. Bake in your preheated oven for 15 minutes. Lower the oven temperature to 350°F (175°C) and continue baking for another 40-50 minutes. You’ll know it’s ready when a knife inserted in the center comes out clean!
5. Cool and Serve:
Once baked, take the pie out of the oven and let it cool completely on a wire rack. After cooling, cover and refrigerate for at least 2 hours. This helps the filling set properly. When ready to serve, add a delightful dollop of whipped cream on top of each slice if you’d like!
Enjoy your creamy, delicately spiced Best White Pumpkin Pie! Perfect for holiday gatherings or just a cozy dessert at home!
Can I Use Fresh White Pumpkin Instead of Canned?
Absolutely! If you’re using fresh white pumpkin, roast it first to soften it, then scoop out the flesh and puree it until smooth. You’ll need about 1.5 to 2 cups of pureed pumpkin to substitute for the canned version.
How Do I Keep the Crust from Getting Soggy?
To prevent a soggy crust, you can blind bake the pie crust for about 10 minutes at 425°F (220°C) before adding the filling. This creates a barrier that helps keep the crust crisp!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm individual slices in the microwave, or enjoy cold for a refreshing treat!
Can I Make This Pie Ahead of Time?
Yes, this pie is perfect for making ahead! You can prepare it a day in advance and store it in the refrigerator. Just remember to add the whipped cream just before serving for the best texture.
