Go Back
Delicious slice of White Pumpkin Pie with whipped cream topping on a plate.

White Pumpkin Pie

A creamy, cozy, and unique dessert that offers a lighter alternative to traditional pumpkin pie, perfect for Thanksgiving or any cozy night.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Thanksgiving
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 1 piece unbaked pie crust Store bought is totally fine.
Filling
  • 1.5 cups white pumpkin puree Canned if you can find it, or homemade.
  • 3/4 cup brown sugar Adjust to 2/3 cup for a lighter taste.
  • 2 large eggs
  • 1 cup heavy cream Or half and half.
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Set your crust in a pie dish and crimp the edges however you like.
  3. In a bowl, whisk the eggs.
  4. Whisk in the brown sugar, puree, cream, vanilla, spices, and salt until smooth.
  5. Pour the mixture into the crust.
Baking
  1. Bake at 425°F for 15 minutes.
  2. Lower the heat to 350°F and bake for another 35 to 45 minutes until the center has a tiny wobble.
Cooling
  1. Cool the pie fully before slicing, ideally for at least 2 hours.

Notes

If you cannot find white pumpkin puree, you can use butternut squash or a mix of regular and butternut pumpkin puree. Crust options can be swapped for graham cracker or gingersnap crust.