White Pumpkin Pie

White Pumpkin Pie: A Slice of Comfort

There’s something incredibly special about the scent of a freshly baked pie wafting through the kitchen. The warmth, the sweetness, and the cozy notes of spices mingle together, filling the air with an anticipation that makes you feel right at home. As I prepare my White Pumpkin Pie, I can almost hear the laughter and chatter of my family gathering around the table, each eager to take a slice of this comforting dessert. It’s moments like these that bring me joy, memories crafted from love, and of course, a good recipe that warms the heart.

Why This White Pumpkin Pie Means So Much

This White Pumpkin Pie has been a part of my family tradition for years. It started when my grandmother made it for the holidays. I can still picture her in the kitchen, her hands gracefully working the dough, her laughter echoing through the room as we eagerly waited for the pie to cool. There was always a sense of magic in the air when she baked. It was more than just the food; it was the memories being made.

The first time I made this pie on my own felt like a rite of passage. I can vividly remember gathering the ingredients just as my grandmother once taught me. Each step reminded me of her—the way she would speak softly, guiding me through the process, her wisdom seasoned with love and patience. As I stirred together the filling, I felt her presence beside me. This pie is more than just dessert; it is a connection to my family, a symbol of comfort and warmth that makes every gathering special.

How to Make White Pumpkin Pie

“Every time I stir this pot, it smells just like Sunday at home.”

Making this White Pumpkin Pie is a rhythm that brings joy to my heart. It’s about gathering simple ingredients and turning them into something extraordinary. As I mix the flavors, the vibrant colors of the ingredients come alive, creating a symphony of warm undertones that fill the kitchen. The texture of the dough coming together feels like a soft embrace, while the smell of spices brings me back to my childhood.

Gathering What You Have on Hand

To create this delightful pie, you’ll need the following ingredients:

• 1 medium size White Pumpkin
• 2 tablespoons Coconut Oil
• 1 teaspoon Salt
• 2 large Eggs
• 1 (14-ounce) can Sweetened Condensed Milk
• 1 teaspoon Pumpkin Pie Spice
• 1/4 teaspoon Salt
• 1-1/4 cups All Purpose Flour
• 1/2 teaspoon Salt
• 1-1/2 teaspoons Granulated Sugar
• 1/2 cup Unsalted Butter (cold/frozen)
• 3 tablespoons Cold Water

Start with a fresh white pumpkin; they are a lovely addition with their pale flavor, adding a gentle sweetness. The coconut oil will give the crust a rich flavor. A little extra vanilla always adds a cozy aroma to the filling, while fresh butter contributes to its buttery richness. This list might seem simple, but together they weave a tale of warmth and togetherness.

Step-by-Step Directions

1. Preheat your oven to 375°F. There’s something so uplifting about that first heat—an invitation for all the deliciousness to come.

2. Carefully cut the white pumpkin in half. Using a spoon, scoop out the seeds and stringy parts. You can save the seeds for roasting later or discard them if you prefer not to worry about them.

3. Rub a little coconut oil over the flesh of the pumpkin. This will enhance the natural sweetness, then sprinkle with salt. Lay the pumpkin halves, face down, on a baking sheet lined with parchment paper. Poke a few holes in the back with a sharp knife to let steam escape.

4. Bake in the oven for about an hour. When you pull it out, the pumpkin should be tender enough that you can scoop the flesh away from the skin easily.

5. Add the cooked pumpkin to a blender. Blend until completely smooth and mixed. The vibrant orange hue is just perfect.

6. Pass the puree through a sieve to remove excess fluid. This will ensure a silky smooth filling.

7. In a mixing bowl, combine two cups of the pumpkin puree with the large eggs, sweetened condensed milk, 1/4 teaspoon salt, and pumpkin pie spice. Whisk together gently, taking care not to incorporate too many bubbles.

8. While the pumpkin is baking, mix the flour, 1/2 teaspoon salt, and granulated sugar in another mixing bowl.

9. Grate the cold butter into the flour mixture in about four separate batches. Between each batch, stir the flour around to keep the butter from clumping together.

10. Add the cold water and knead the mixture gently for about 2 to 3 minutes. If it feels too dry, you can add a touch more water. Form it into a disk, wrap it in plastic wrap, and refrigerate.

11. After the dough has chilled for about 20 minutes, unwrap it and lay it on a floured surface. Roll it out gently with a rolling pin.

12. Lay the rolled-out dough over a 9-inch pie dish. There should be enough dough hanging over the edges to create a lovely crust.

13. Tuck the sides under and use your fingers to create a fluted edge. This adds a beautiful touch to the presentation, reminding me of how my grandmother’s pies always looked so inviting.

14. Put the lined pie dish back into the refrigerator to keep everything nice and cool while preparing the filling.

15. Pour the pumpkin filling into the chilled pie crust.

16. Bake it in the preheated oven at 425°F for 15 minutes. The aroma will start to fill your kitchen, and it will feel like everything is coming together perfectly.

17. Once the 15 minutes are up, reduce the temperature to 350°F and bake for another 30 minutes. You will know it’s done when the center is set and has a slight jiggle.

18. Remove the pie from the oven and allow it to cool completely. The cooling process may be the hardest part, with the enticing scent still lingering in the air.

Serving White Pumpkin Pie With Family Warmth

There’s something magical about bringing this White Pumpkin Pie to the table. We love to gather together, whether it’s for a holiday celebration or a cozy weekend brunch after a long busy week. The pie is often topped with a dollop of whipped cream, slightly melting and turning the slice into a decadent treat.

I always make a point to carve out a slice for everyone, making sure each person gets a piece of the fluted crust and the spiced filling. We pass it around, sharing stories, laughter, and a few fewer calories on a slice than we might think! Sometimes, I like to serve it alongside a fragrant cup of coffee or spiced chai, enhancing the flavors of the pie while creating a moment of comfort that lingers.

Keeping It Fresh and Comforting

What about the leftovers, you may ask? Storing the White Pumpkin Pie is as simple as covering it with plastic wrap and placing it in the refrigerator. Overnight, the flavors mellow and deepen, creating a pie that feels even more inviting the next day. When I reheat it, I always take the time to breathe in the warm spices that envelop the kitchen once again.

Should we find ourselves with extra pie (which is rare but sometimes happens), a gentle warming in the oven or microwave brings the inviting aroma back to life. Just a few moments until it’s slightly warm again, and it feels like a new pie all over again!

Amelia’s Kitchen Notes

Here are a few helpful kitchen tips to make your experience enjoyable:

1. If you’re short on time, using a store-bought crust is perfectly fine. This pie’s filling truly shines, and you can save time if needed.

2. If you have no white pumpkin available, orange pumpkin will work perfectly as well. The flavor will change slightly, but it will still be delicious.

3. Experiment with the spices! A dash of nutmeg or allspice can give this pie an interesting twist, enhancing the flavor and comforting warmth.

4. When grating the butter for the crust, a freeze it briefly before grating. This makes the butter easier to handle and keeps it cold, resulting in a flakier crust.

5. Clean as you go. I always find that having the kitchen organized makes the process smoother, allowing me to enjoy the baking more.

Family Variations on White Pumpkin Pie

Over the years, my family has embraced this pie and made it our own. Sometimes we add a swirl of caramel sauce to the filling for a sweet twist. For special occasions, I’ll bake it in a spiced pecan crust for an added layer of flavor. In the fall, a sprinkle of candied pecans or toasted walnuts brings a delightful crunch.

For the holidays, I enjoy adding a touch of orange zest to the filling, which brightens the flavor and gives it a festive touch. Experimenting in the kitchen with my family often leads to fun discoveries and new favorite recipes.

FAQs About White Pumpkin Pie

Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together.

Can I freeze this pie?
Absolutely! It freezes beautifully. Just make sure to wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.

What should I serve with the pie?
A scoop of vanilla ice cream or a dollop of homemade whipped cream makes a delightful addition.

Is there a substitute for sweetened condensed milk?
Yes, you can use evaporated milk along with an extra tablespoon of sugar as a substitute.

A Final Thought

As I think back on the times spent in the kitchen making this White Pumpkin Pie, I realize it represents more than just a recipe. It embodies love, memories, and the joy of coming together as a family. Each slice serves as a reminder that food can foster connections and create lasting moments. I hope this pie brings a little warmth and inspiration to your kitchen, the same way it does in mine.