Description
A nostalgic and creamy twist on traditional pumpkin pie, featuring the delicate flavor of white pumpkin.
Ingredients
Scale
- 1 medium-sized 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
Instructions
- Preheat your oven to 375°F.
- Carefully cut your white pumpkin in half and scoop out the seeds and stringy parts.
- Rub the flesh with coconut oil for added flavor, then sprinkle with salt.
- Place the pumpkin halves face down on a parchment-lined baking sheet and poke holes through the skin.
- Bake for about an hour or until the flesh is tender.
- Once out of the oven, blend the pumpkin until smooth and strain to measure two cups for the puree.
- In a mixing bowl, whisk the eggs, sweetened condensed milk, salt, and pumpkin pie spice, then combine with the pumpkin puree.
- Mix flour, salt, and sugar in another bowl, then grate in the cold butter.
- Add the cold water to form a dough, kneading gently for 2-3 minutes.
- Wrap the dough in plastic and refrigerate for about 20 minutes.
- Roll out the chilled dough and fit it into a 9-inch pie dish.
- Pour the pumpkin filling into the crust and bake at 425°F for 15 minutes.
- Reduce the temperature to 350°F and bake for another 30 minutes.
- Allow to cool completely before serving.
Notes
For a flaky crust, use cold butter and ice water. Don’t rush the chilling process.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg