White Pumpkin Pie Recipe: A Cozy and Indulgent Fall Delight
Indulge in this cozy white pumpkin pie, perfect for fall festivities and gatherings.
Equipment
- Oven
- mixing bowl
- Pie Plate
- baking sheet
- toothpick
Ingredients
Pie Crust
- 1 pie crust pie crust Use 2 if you want to do some fun cutouts
Filling
- 2 cups white pumpkin purée
- 2 large eggs
- 1 can sweetened condensed milk
- ¼ teaspoon pink himalayan sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoon milk optional for brushing cutouts
- 2 tablespoon turbinado sugar optional for sprinkling on cutouts
- whipped cream for topping
Instructions
Baking Instructions
- Preheat the oven to 425ºF. Roll out your first pie crust and place into your pie plate. Make the edges fancy using your method of choice.
- In your medium mixing bowl, whisk together the white pumpkin purée, eggs, sweetened condensed milk, salt, cinnamon, and nutmeg. Pour the filling into your pie crust. Use a toothpick to pop any big air bubbles.
- Place the pie into the oven for 15 minutes. Then, leave the pie in the oven, and turn the temperature down to 350ºF for another 30 minutes.
- While the pie is baking, optionally cut shapes out of your additional pie crust. Brush with milk and sprinkle with sugar. Place on a baking sheet.
- Your pie is ready to come out when it’s set in the middle. Don’t turn the oven off yet if you’re making the cutouts.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 5gCholesterol: 60mgSodium: 230mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 2000IUVitamin C: 1mgCalcium: 80mgIron: 1mg
Tried this recipe?Let us know how it was!