Name: White Pumpkin Pie
Prep time: 15 min
Cook time: PT-487585H24M2S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 (9-inch) pie crust, unbaked; 2 cups white pumpkin puree (or canned pumpkin); 3/4 cup heavy cream; 1/2 cup granulated sugar; 1/4 cup brown sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt

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This white pumpkin pie is a creamy and subtly spiced twist on the traditional pumpkin pie. It offers a smooth, velvety texture with warm notes of cinnamon and nutmeg that make it a perfect, unique dessert for the holidays or any cozy occasion.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 (9-inch) pie crust, unbaked

2 cups white pumpkin puree (or canned pumpkin)

3/4 cup heavy cream

1/2 cup granulated sugar

1/4 cup brown sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

Directions

Preheat the oven to 350°F (175°C).

Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired.

In a large mixing bowl, whisk together the white pumpkin puree, heavy cream, granulated sugar, and brown sugar until smooth.

Beat in the eggs one at a time until fully incorporated.

Add the vanilla extract, cinnamon, nutmeg, ginger, and salt, mixing well to combine.

Pour the filling into the prepared pie crust.

Bake for 50-60 minutes, or until the center is set but still slightly jiggly. A knife inserted near the center should come out clean.

Allow the pie to cool completely on a wire rack, then refrigerate for at least 2 hours before serving to let it fully set.

Servings and timing

This recipe yields 8 servings. The prep time is about 15 minutes, baking takes around 60 minutes, and the total time including chilling is about 1 hour and 15 minutes.

Variations

I sometimes like to add a pinch of ground cloves or allspice for a deeper spice profile. Using a graham cracker crust instead of a traditional pie crust gives it a sweeter, crunchier base. For a dairy-free option, I swap heavy cream for coconut cream, which adds a subtle tropical note. You can also try adding a splash of bourbon or rum to the filling for an adult twist.

Storage/Reheating

I store this pie covered in the refrigerator for up to 4 days. Since it’s a custard-based pie, I don’t recommend freezing it, as the texture can change. When serving leftovers, I enjoy it chilled straight from the fridge, but if preferred, letting it sit at room temperature for 15-20 minutes softens the texture nicely. Reheating isn’t necessary.

FAQs

What is white pumpkin puree, and where can I find it?

White pumpkin puree comes from white-fleshed pumpkins and can sometimes be found in specialty grocery stores or farmers’ markets. If you can’t find it, canned traditional orange pumpkin puree works well as a substitute.

Can I use a store-bought pie crust for this recipe?

Absolutely! I often use store-bought pie crust to save time, and it works perfectly. Just be sure to follow the baking instructions carefully so the crust doesn’t overbake or underbake.

How do I know when the pie is done baking?

The center should be mostly set but still have a slight jiggle when gently shaken. A clean knife inserted near the center is another good indicator that it’s fully baked.

Can I prepare the pie ahead of time?

Yes, I recommend baking the pie the day before serving. After cooling it on a wire rack, refrigerate it for at least 2 hours or overnight to let it fully set and develop flavor.

Can this pie be made vegan?

To make this pie vegan, I substitute the eggs with a vegan egg replacer (like flax eggs) and use coconut cream instead of heavy cream. The texture will be slightly different but still delicious.

Conclusion

I find this white pumpkin pie to be a refreshing and elegant variation on a holiday classic. It’s creamy, warmly spiced, and easy enough to make any time I want a comforting autumn dessert with a subtle twist. Whether for Thanksgiving, a fall gathering, or just because, it’s always a crowd-pleaser in my kitchen.

Recipe:

White Pumpkin Pie

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Author: Cheryl
Total Time: 1 hour 15 minutes (including chilling)
Yield: 8 servings
Diet: Vegetarian

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Description

This white pumpkin pie is a creamy and subtly spiced twist on the traditional pumpkin pie. It offers a smooth, velvety texture with warm notes of cinnamon and nutmeg, perfect for holidays or cozy occasions.

Instructions

Preheat the oven to 350°F (175°C).
Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired.
In a large mixing bowl, whisk together the white pumpkin puree, heavy cream, granulated sugar, and brown sugar until smooth.
Beat in the eggs one at a time until fully incorporated.
Add the vanilla extract, cinnamon, nutmeg, ginger, and salt, mixing well to combine.
Pour the filling into the prepared pie crust.
Bake for 50-60 minutes, or until the center is set but still slightly jiggly. A knife inserted near the center should come out clean.
Allow the pie to cool completely on a wire rack, then refrigerate for at least 2 hours before serving to let it fully set.