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.

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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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.

Notes

For a deeper spice profile, add a pinch of ground cloves or allspice.

Use a graham cracker crust for a sweeter, crunchier base.

For a dairy-free option, substitute heavy cream with coconut cream.

Add a splash of bourbon or rum for an adult twist.

Store covered in the refrigerator for up to 4 days; freezing is not recommended.

Let leftovers sit at room temperature 15-20 minutes for softer texture.

Vegan version: use vegan egg replacer and coconut cream instead of eggs and heavy cream.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 320
Sugar: 22g
Sodium: 210mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 5g
Cholesterol: 110mg