White Pumpkin Pie

There’s something magical about indulging in a slice of pie that feels both timeless and refreshingly new. White Pumpkin Pie takes everything you love about the classic orange version—those warm spices, the velvety filling—and gives it a delightful twist with albino pumpkin puree. The result? A creamy, pale-hued dessert that steals the show on any table, whether you’re gathering for Thanksgiving dinner or hosting a casual weekend brunch. Its subtle sweetness allows the spices to shine, creating an elegant balance between cozy comfort and light sophistication.

I still remember the first time I rolled out my dough and spooned that smooth white pumpkin mixture into the crust. As a busy home cook and self-proclaimed flavor explorer, I was thrilled by how simple this recipe is, yet how strikingly different the final pie looked and tasted. With just 15 minutes of hands-on prep, 50 to 60 minutes in the oven, and a couple of hours to chill, you’ll have a show-stopping dessert that’s beginner-friendly and irresistibly creamy. At around 320 calories per slice, it’s a guilt-pleasing treat for holiday baking or an everyday pick-me-up. Trust me, once you try this White Pumpkin Pie, you’ll be dreaming up new ways to serve it at every gathering.

KEY INGREDIENTS IN WHITE PUMPKIN PIE

Before diving into the step-by-step, let’s talk about the stars of this recipe. Each ingredient plays a crucial role in building the perfect custardy texture and harmonious flavor profile of this White Pumpkin Pie.

• White pumpkin puree: This smooth base offers a milder, sweeter pumpkin flavor compared to the traditional orange variety, lending your pie its signature pale color and creamy consistency.
• Granulated sugar: Balances the earthiness of the pumpkin while ensuring a luxuriously sweet filling that isn’t overly saccharine.
• Heavy cream: Adds richness and helps create the pie’s silky, custard-like texture, making every forkful feel decadent.
• Large eggs: Act as the primary thickening agent, binding the pumpkin and cream together to set up a firm yet tender slice when baked.
• Vanilla extract: Infuses warm, floral notes that elevate the entire dessert and round out the pumpkin’s flavor.
• Ground cinnamon: Brings that classic, comforting spice element that pairs wonderfully with pumpkin, releasing its aroma as the pie bakes.
• Ground nutmeg: Adds a subtle, nutty warmth that complements the cinnamon without overwhelming the delicate white pumpkin.
• Salt: Enhances all the flavors, balancing sweetness and preventing any single spice from dominating.
• Unbaked 9-inch pie crust: Provides a flaky, buttery vessel for the filling—feel free to use homemade or a high-quality store-bought crust.
• Whipped cream: A light, airy garnish that adds contrast in texture and a final touch of sweetness when serving.

HOW TO MAKE WHITE PUMPKIN PIE

Creating this show-stopping dessert is easier than you might think. In just a few simple stages, you’ll transform basic pantry staples into a silky, spiced pumpkin custard nestled in a golden crust.

1. Preheat your oven to 350°F (175°C). Ensuring the oven reaches the correct temperature before you bake is crucial for an evenly cooked custard.

2. In a medium bowl, combine the white pumpkin puree and granulated sugar. Use a whisk or rubber spatula to mix well until the sugar is completely dissolved and the mixture is smooth.

3. Add the heavy cream to the pumpkin-sugar mixture, stirring constantly. This gradual incorporation prevents lumps and guarantees a perfectly creamy base.

4. Beat in the eggs, one at a time, allowing each egg to blend fully into the mixture. Once the eggs are incorporated, stir in the vanilla extract until the filling is homogeneous.

5. Add the ground cinnamon, nutmeg, and salt. Stir gently but thoroughly so that the spices are evenly distributed without overmixing the custard.

6. Pour the pumpkin filling into the prepared pie crust. Use a spatula to spread it evenly, smoothing the top for a pristine finish.

7. Place the pie on a baking sheet (this catches any drips) and bake in the preheated oven for 50 to 60 minutes, or until the filling is set and a knife inserted into the center comes out clean.

8. Allow the pie to cool to room temperature on a wire rack. Once cooled, transfer it to the refrigerator and chill for at least 2 hours—this rest time helps the custard firm up and develop even deeper flavor.

9. When you’re ready to serve, slice and top each piece with a generous dollop of whipped cream for that classic finish.

SERVING SUGGESTIONS FOR WHITE PUMPKIN PIE

Once your White Pumpkin Pie is perfectly chilled, it’s time to think about presentation and flavor pairings that will delight your guests. Whether you’re hosting a cozy family dinner or sharing slices at a holiday potluck, these tips will help you serve each piece with style and flair.

• Classic whipped cream swirl: Pipe or spoon a generous dollop of freshly whipped cream on each slice. For extra visual appeal, use a star-tip piping bag and dust with a pinch of cinnamon.
• Caramel drizzle: Warm a few tablespoons of caramel sauce and drizzle in a zigzag pattern over the whipped cream. The sweet, buttery notes of caramel pair beautifully with the mild white pumpkin flavor.
• Toasted pecan topping: Chop toasted pecans and sprinkle them over the pie slices. The crunchy texture provides a lovely contrast to the smooth custard, and the nutty taste complements the warm spices.
• Ice cream pairing: Serve each slice with a scoop of creamy vanilla ice cream or maple walnut gelato. The cold, melty sweetness adds a playful temperature contrast that takes indulgence to the next level.

HOW TO STORE WHITE PUMPKIN PIE

Keeping your White Pumpkin Pie fresh and delicious is easy when you follow the right storage methods. Whether you’re saving leftovers for later in the week or preparing pies in advance for a festive gathering, these guidelines will help maintain optimal flavor and texture.

• Refrigerator storage: Cover the chilled pie loosely with plastic wrap or place it in an airtight container. Store in the coldest part of the fridge for up to 4 days to retain that creamy consistency.
• Freezer method: Wrap the pie (or individual slices) tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving to preserve texture.
• Avoid room-temperature exposure: While whipped cream-topped slices are best eaten immediately, any uneaten plain pie should not sit out more than 2 hours to prevent spoilage.
• Reviving chilled pie: If your pie becomes too firm in the fridge, let it sit at room temperature for 15–20 minutes before serving. This brief adjustment brings back its ideal, velvety texture.

CONCLUSION

White Pumpkin Pie offers a creamy and unique twist on a classic dessert that’s both beginner-friendly and endlessly versatile. From the pale, smooth filling made with sweet white pumpkin puree to the warm embrace of cinnamon and nutmeg, every element works together to create a memorable dessert experience. Whether you’re a seasoned baker or tackling pie for the first time, this recipe’s straightforward steps—15 minutes of prep, under an hour of baking, and a couple of hours resting—will have you confidently presenting a stunning centerpiece at your next gathering.

Feel free to print this article or save it for later so you can return to these instructions whenever inspiration strikes. You’ll also find a FAQ below to help troubleshoot common questions and ensure pie-making success. If you give this White Pumpkin Pie a try or have any comments, questions, or feedback, I’d love to hear from you. Your experiences and tips not only help fellow home cooks but also make our kitchen conversations that much richer. Happy baking!

Print Recipe

White Pumpkin Pie

Author: Emily Roberts Courses: Dessert

Difficulty: Beginner Prep Time 15 mins Rest Time 2 hrs Total Time 2 hrs 15 mins

Calories: 320

Description

This White Pumpkin Pie features a smooth filling made from white pumpkin puree and warm spices, offering a delightful taste experience that’s both familiar and unique.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup white pumpkin puree

• 1 cup granulated sugar

• ¹⁄₂ cup heavy cream

• 2 large eggs

• 1 teaspoon vanilla extract

• ¹⁄₂ teaspoon ground cinnamon

• ¹⁄₄ teaspoon ground nutmeg

• ¹⁄₄ teaspoon salt

• 1 unbaked 9-inch pie crust

• Whipped cream, for serving

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the white pumpkin puree and granulated sugar. Mix well until the sugar is completely dissolved.
3. Add the heavy cream to the pumpkin-sugar mixture, stirring constantly to ensure a smooth consistency.
4. Beat in the eggs, one at a time, followed by the vanilla extract, until the mixture is well combined.
5. Add the ground cinnamon, nutmeg, and salt. Stir until all ingredients are thoroughly mixed.
6. Pour the pumpkin mixture into the prepared pie crust, spreading it evenly with a spatula.
7. Place the pie on a baking sheet and bake in the preheated oven for 50 to 60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
8. Allow the pie to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
9. Serve slices of the pie with a dollop of whipped cream on top.

Note

• White pumpkin, also known as albino or ghost pumpkin, has a unique, milder flavor compared to orange pumpkins.
• You can make your own white pumpkin puree by roasting a white pumpkin and processing the flesh in a blender until smooth.
• For added spice, consider including a pinch of ground ginger or clove to the filling.
• This pie pairs wonderfully with a scoop of vanilla ice cream for an extra touch of indulgence.

Keywords: white pumpkin pie, dessert, pumpkin dessert, Thanksgiving, holiday baking, creamy pie