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Home » Recipes » Dessert Recipes

White Pumpkin Pie


Prep Time :30 minutes mins
Cook Time :45 minutes mins
Total Time :2 hours hrs 15 minutes mins
Servings :8 Slices
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Close up of a slice of white pumpkin pie being taken out of a pie dish.
A long image of white pumpkin pie with text overlay for pinterest.

Published: Sep 21, 2022 · Modified: Aug 5, 2024 by Melanie Cagle · 10 Comments

If you like pumpkin pie then you're going to love this white pumpkin pie. The flavors of white pumpkins are very similar although a little sweeter, so you don't need as much sugar in your recipes.

An overhead view of a white pumpkin pie with fall decorations all around.
White Pumpkin Pie

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White pumpkins tend to be available during September through November. You'll often see them with their orange sisters at your local pumpkin patch and large grocery stores.

Jump to:
  • What makes this recipe so yummy
  • Groceries you'll need: Ingredients
  • Recipe walkthrough: Instructions
  • Recipe variations and substitute ideas
  • Necessary gear: Equipment
  • More pumpkin recipes I think you'll love
  • How to store leftovers
  • Mel's kitchen notes
  • White Pumpkin Pie
  • 💬 Comments

What makes this recipe so yummy

  • As mentioned, it is sweeter so you'll be using less processed sugar in your recipes.
  • Who doesn't like showing up with something a little different. Bring this white pumpkin pie recipe to your next family gathering or pot luck (during the fall).
  • A homemade pumpkin pie is so comforting and just the smell can really get you into the fall spirit.
  • It's an easy recipe for the holiday season with no real difficult steps.

Groceries you'll need: Ingredients

Ingredients needed all laid out showing what is needed to make a white pumpkin pie.
  • White Pumpkin
  • Flour
  • Butter, unsalted
  • Granulated Sugar
  • Salt
  • Cold Water
  • Sweetened Condensed Milk
  • Eggs
  • Pumpkin Pie Spice

See recipe card at the bottom of this post for quantities.

Recipe walkthrough: Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

Four images showing how to make white pumpkin pie puree.
  • Step 1: Cut your white pumpkin in half. Remove the seeds and middle flesh with a spoon and discard.
  • Step 2: Lightly grease the surface of the inside of the pumpkin (I like to use coconut oil) and lightly sprinkle some salt. Turn over so that it's face down on a lined baking sheet lined with parchment paper. Bake in a preheated oven for 1 hour (then see Step 5).
    Remove and allow to cool a little before scooping the soft cooked pumpkin into a large bowl.
  • Step 3: Once the pumpkin has cooled completely use a blender or food processor to make a pumpkin puree.
    Pass through a sieve to catch any burnt pieces from baking or and stringy parts.
  • Step 4: Add 2 cups of the pumpkin puree to a large mixing bowl along with the 2 eggs, condensed milk and pumpkin pie spice. Stir carefully until totally combined. Don't be too vigorous as you don't want to incorporate air (that will create bubbles and the finished pumpkin pie filling won't be as smooth).
A collage of four images showing recipe steps on how to make a white pumpkin pie crust.
  • Step 5: While the pumpkin is baking add the flour to a mixing bowl, with the salt and sugar and mix.
  • Step 6: Grate the frozen butter into the flour, stirring occasionally so that it doesn't stick together.
  • Step 7: Add the cold water until a good dough texture has formed.
  • Step 8: Knead for 2 minutes then create a disk. Wrap in plastic wrap and place in the refrigerator.
A collage of 2 images showing how to make a white pumpkin pie
  • Step 9: Remove the cold pie dough from the refrigerator and roll out with a rolling pin. Drape over a pie dish then flute the edges.
  • Step 10: Pour the white pumpkin mixture into the pie shell and bake in a preheated oven.

Hint: Allow to cool completely on a wire rack at room temperature before placing into the refrigerator.

Recipe variations and substitute ideas

  • Orange Pumpkins - instead of the white pumpkin.
  • Brown sugar - can be substituted instead of the white sugar.
  • Canned Pumpkin - can be used instead of the homemade pumpkin puree.
  • Store-bought Crust - instead of a homemade pie crust (or a frozen crust).
A slice of white pumpkin pie being pulled out of a pie dish.

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Necessary gear: Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

I used a baking sheet to bake the white pumpkin on. I also used a blender to puree the cooked pumpkin flesh.

I used mixing bowls and a mixer to incorporate all ingredients.

A 9" Pie Dish was used to bake the pumpkin pie in.

I have affiliate links in the recipe card below for all these items.

More pumpkin recipes I think you'll love

  • Close up square image of a slice of no bake pumpkin cheesecake.
  • close up of an Amish pumpkin pie with a fork having just taken a piece from the front of the pie - a dollop of cream on top
  • Close up side view of an Amish Pumpkin bread with slices taken from it.
  • Close up of a pumpkin spice donut with a bite taken out, with more in the background.
  • No Bake Pumpkin Cheesecake Bars
  • Amish Pumpkin Pie
  • Amish Pumpkin Bread
  • Pumpkin Spice Donuts
  • Pumpkin Spice Macarons
  • Pumpkin Spice Cake Mix Cookies
  • No Bake Mini Pumpkin Pies

If you like pie you have to try my Grandma's Sweet Potato Pie Recipe. It's the best you'll ever make using my Amish Pie Crust Recipe.

How to store leftovers

Once cooled completely store this white pumpkin pie in the refrigerator, covered with plastic wrap. It will be good for up to 5 days.

Add any whipped cream toppings as you serve.

Mel's kitchen notes

Serve with fresh whipping cream, heavy cream or vanilla ice cream to enhance the best pumpkin pie flavors.

Side on view of a slice of white pumpkin pie

If you’ve tried this White Pumpkin Pie Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!

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Close up of a slice of white pumpkin pie being taken out of a pie dish.
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White Pumpkin Pie

A slightly sweeter version of the fall classic, this white pumpkin pie is just as soft and tender and fall of fall flavors.
Prep Time30 minutes mins
Cook Time45 minutes mins
Pumpkin Baking Time1 hour hr
Total Time2 hours hrs 15 minutes mins
Servings: 8 Slices
Cuisine: Thanksgiving
Author: Melanie Cagle
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Equipment

  • Ninja Blender
  • OXO Good Grips 11-Inch Balloon Whisk,Black
  • Stand Mixer
  • Glass Mixing Bowls
  • Rolling Pin
  • 9" Pie Dish

Ingredients

Pumpkin Prep

  • 1 Each White Pumpkin medium size
  • 2 Tablespoons Coconut Oil
  • 1 teaspoon Salt

Pumpkin Pie Filling

  • 2 Each Large Eggs
  • 1 (14 Ounce) Can Sweetened Condensed Milk
  • 1 teaspoon Pumpkin Pie Spice
  • ¼ teaspoon Salt

Pie Crust

  • 1-¼ Cups All Purpose Flour
  • ½ teaspoon Salt
  • 1-½ teaspoons Granulated Sugar
  • ½ Cup Unsalted Butter unsalted, cold/frozen
  • 3 Tablespoons Cold Water

Instructions

  • Preheat the oven to 375°F
  • Cut the white pumpkin in half (carefully). Using a spoon scoop all the seeds and stringy parts. Either keep the seeds for use later or just discard.
    1 Each White Pumpkin
  • Rub a little oil over the flesh (i like to use coconut oil just because it's better in a dessert) then sprinkle with salt. Lay face down on a baking sheet lined with parchment paper then poke some holes through the back with a shape knife.
    2 Tablespoons Coconut Oil, 1 teaspoon Salt
  • Bake in the oven for about an hour (see step 7). When you take it out you should be able to scoop the pumpkin flesh away from the skin easily.
  • Add to a blender and blend until totally mixed and blended.
  • Pass through a sieve so that most of any fluid is out. Add two cups of the pumpkin puree to a mixing bowl with the eggs, condensed milk, ¼ teaspoon salt and the pumpkin spice. Mix together well with a whisk but don't get too vigorous that you incorporate bubbles.
    2 Each Large Eggs, 1 (14 Ounce) Can Sweetened Condensed Milk, 1 teaspoon Pumpkin Pie Spice, ¼ teaspoon Salt
  • While the pumpkin is baking in the oven add the flour, ½ teaspoon salt, and the sugar to a mixing bowl. Mix well with a whisk.
    1-¼ Cups All Purpose Flour, 1-½ teaspoons Granulated Sugar, ½ teaspoon Salt
  • Grate the frozen butter into the flour mixture, in about four batches. Inbetween each batch stir the flour around the butter so that it doesn't stick.
    ½ Cup Unsalted Butter
  • Add the cold water then knead the mixture together for about 2-3 minutes. (you might need another little water). Make a disk then wrap in plastic wrap and refrigerate.
    3 Tablespoons Cold Water
  • After the dough has refrigerated for about 20 minutes unwrap and lay on a floured surface and roll out with a rolling pin.
  • Lay the rolled out dough over a 9" pie dish. There should be plenty of extra hangover.
  • Tuck the sides under and create a fluted edge using fingers and thumbs. Add back to the refrigerator again.
  • Take the pumpkin filling and pour into the refrigerated pie crust. Put directly into the oven, preheated to 425°, for 15 minutes.
  • After those 15 minutes are up turn the temperature down to 350° and cook a further 30 minutes. The center of the pumpkin pie should be set.
  • Rremove from the oven when the center of the pie is set and allow to cool completely.

Notes

Add some whipped cream for extra optional topping.
If the edges of the pie crust start to brown too much use a pie shield.
If you're using a frozen pie crust and prefer to blind bake first, just bake with the filling at 350°F for 35-40 minutes.
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Nutrition

Serving: 1Slice | Calories: 498kcal | Carbohydrates: 71g | Protein: 12g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Cholesterol: 105mg | Sodium: 1094mg | Fiber: 3g | Sugar: 6g

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Filed Under: Christmas, Dessert Recipes, Fall Recipes, Pie Recipes, Snack Recipes, Thanksgiving

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    Recipe Rating





  1. Angela says

    September 28, 2022 at 12:25 pm

    I have never tried white pumpkin pie but this looks amazing and I love that you can use less sugar!

    Reply
    • Melanie Cagle says

      September 28, 2022 at 4:24 pm

      Glad you like it. Let me know how it goes.

      Reply
  2. Samantha Barkus says

    November 22, 2023 at 4:57 pm

    This is actually amazing! The only I’m on my 3rd one for this season and it’s a total hit! I ended up with decent sized pumpkins and enough purée to do 4 pies!

    Reply
    • Melanie Cagle says

      November 25, 2023 at 7:42 am

      Really glad you liked it! We love white pumpkin pie too!!

      Reply
  3. K says

    November 29, 2023 at 10:09 am

    What is blind baking? You reference that but didn't explain what it meant or the process very well.

    Reply
    • Melanie Cagle says

      November 29, 2023 at 7:21 pm

      Blind baking means to cook the pie crust for about 10-15 minutes - usually with parchment paper and pie weights.

      Reply
  4. Amanda says

    September 15, 2024 at 4:04 am

    Maybe revise the bold ingredients
    I put 3 teaspoons of salt in my filling like listed and it’s terrible. I see the description said 1/4 teaspoon and doesn’t match with what’s listed in bold as used in the steps

    Reply
    • Melanie Cagle says

      September 15, 2024 at 9:01 am

      Amanda, I have reformatted the recipe card to make it more obvious. Thanks for that heads-up on the possibility of confusion.

      Reply
  5. Donniell Karima Cooke says

    October 27, 2024 at 8:09 am

    I plan on making this recipe for a family dinner tonight. The nutrition info says that 1 serving is 498 calories. Is that one pie cut into 8 slices? would each slice be 498 calories? Thanks.

    Reply
    • Melanie Cagle says

      October 27, 2024 at 3:49 pm

      Yes, that's right.

      Reply

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