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Irresistible White Pumpkin Pie: Your New Favorite Fall & Holiday Dessert

Step into a world where classic fall flavors meet a touch of elegance with our spectacular White Pumpkin Pie recipe. While the vibrant orange pumpkin pie holds a special place in our hearts, its pale cousin, the white pumpkin, offers a delightful twist that’s equally comforting and surprisingly sweeter. If you’re looking to impress your guests with something truly unique yet familiar this holiday season, or simply craving a homemade dessert with a subtle difference, this White Pumpkin Pie is your perfect answer. With its incredibly smooth, creamy texture and rich, aromatic blend of fall spices, it promises to become a beloved addition to your autumn baking repertoire.

White pumpkins, often referred to as “Ghost Pumpkins” due to their ethereal appearance, are much more than just a decorative novelty. Their flesh is typically sweeter and often less fibrous than that of traditional orange pumpkins, which means you can naturally reduce the amount of added sugar in your recipes without compromising on flavor. This unique recipe harnesses that inherent sweetness to create a pie that’s both subtly refined and exceptionally satisfying. Get ready to embrace the enchanting appeal of white pumpkins and discover a new favorite dessert that perfectly encapsulates the cozy, festive spirit of the fall season.

An overhead view of a white pumpkin pie with fall decorations all around. — White Pumpkin Pie

You’ll typically find white pumpkins available during the peak autumn months, from September through November. They often appear alongside their orange counterparts at your local pumpkin patch, farmers’ markets, and larger grocery stores. When selecting a white pumpkin for baking, look for one that feels heavy for its size, has smooth, unblemished skin, and a sturdy stem. These are all indicators of a fresh, ripe pumpkin that will yield the best flavor and texture for your homemade white pumpkin pie.

Before diving into the full recipe, here’s a quick overview to get you started on this delightful baking journey. You can also jump straight to the full recipe card at the bottom of the post for detailed measurements and instructions.

Why This White Pumpkin Pie Will Become Your Fall Favorite

This isn’t just another pumpkin pie; it’s an elevated experience. Here’s what makes our White Pumpkin Pie truly exceptional and why it will be the star of your holiday dessert table:

Naturally Sweeter Profile: White pumpkins possess a slightly higher natural sugar content compared to their orange relatives. This means our recipe uses less processed sugar, allowing the pure, earthy essence of the pumpkin and the warm, aromatic spices to truly shine through. It’s a healthier and more authentic flavor experience.
A Unique & Eye-Catching Presentation: While the taste is wonderfully reminiscent of classic pumpkin pie, the elegant, creamy white filling offers a delightful visual surprise. Bringing this stunning white pumpkin pie to a family dinner, Thanksgiving feast, or any fall gathering is guaranteed to spark conversation and garner compliments. It’s a sophisticated and memorable twist on a cherished tradition.
The Ultimate Comfort Food: There’s arguably nothing quite like the comforting aroma of a homemade pumpkin pie baking in your oven. It instantly fills your home with the cozy, nostalgic scents of cinnamon, nutmeg, ginger, and cloves, transporting you straight to the heart of autumn. This pie embodies that comforting spirit, making every single bite a warm, delightful embrace.
Surprisingly Simple to Master: Don’t let its sophisticated appearance fool you. This white pumpkin pie recipe is incredibly straightforward and perfectly suited for bakers of all skill levels. With clear, easy-to-follow instructions, you’ll be able to create a flawless, delicious pie without any unnecessary stress, making it ideal for busy holiday preparations.
Fresher, More Authentic Flavor: Opting for fresh white pumpkin over canned puree elevates the taste of your pie significantly. The nuanced flavors and superior texture derived from roasting and pureeing your own pumpkin are incomparable, offering a depth of flavor that store-bought cans simply can’t match.
A Healthier Indulgence: By using fresh white pumpkin, you’re not only getting better flavor but also a dessert packed with vitamins and fiber. The reduced sugar content further contributes to a pie that you can enjoy with a little less guilt, making it a perfect treat for the whole family.

Groceries You’ll Need: Ingredients for Your Perfect White Pumpkin Pie

Creating this delicious white pumpkin pie requires a few simple, high-quality ingredients. The magic happens when these components come together to form a rich, creamy, and fragrant filling nestled in a flaky, buttery crust. Here’s a detailed look at what you’ll need to pick up from the grocery store.

Ingredients needed all laid out showing what is needed to make a white pumpkin pie.

For precise quantities and detailed measurements, please refer to the comprehensive recipe card located at the bottom of this post.

The Star of the Show: White Pumpkin

A medium-sized white pumpkin is essential for this recipe. When selecting your pumpkin, consider its freshness and weight. A denser pumpkin usually indicates more flesh and less water, which is ideal for a rich puree. While this recipe specifically calls for white pumpkin to achieve that unique color and sweetness, you can certainly substitute it with traditional orange pie pumpkins or even butternut squash if white pumpkins are hard to find. The roasting process brings out the natural sugars, creating a flavorful base for your pie.

For the Creamy Filling

Large Eggs: These act as the binder, giving the pie its structure and helping it set into a smooth, sliceable consistency. Using room-temperature eggs can also help them incorporate more evenly into the mixture.
Sweetened Condensed Milk: This ingredient is key to the pie’s luxurious creaminess and sweet flavor. Unlike evaporated milk, sweetened condensed milk provides both dairy and sugar, creating a rich, velvety texture that’s characteristic of classic pumpkin pies. It also means you need less granulated sugar.
Pumpkin Pie Spice: This essential blend typically includes cinnamon, nutmeg, ginger, and cloves, delivering those iconic warm, autumnal notes. You can use a store-bought blend or create your own custom mix for a personalized touch.
Salt: Just a pinch of salt enhances all the other flavors, balancing the sweetness and deepening the spice profile. Don’t skip this, as it truly makes a difference.

For the Flaky Pie Crust

A homemade pie crust is surprisingly simple to make and truly elevates this dessert. It yields a flakier, more flavorful base than most store-bought options.

All-Purpose Flour: The foundation of your crust. Ensure it’s fresh for the best results.
Unsalted Butter (cold/frozen): Cold butter is crucial for a flaky crust. When grated into the flour, it creates pockets of butter that release steam during baking, resulting in those desirable flaky layers. Freezing it beforehand makes it easier to grate.
Granulated Sugar: A small amount adds a subtle sweetness to the crust, complementing the filling without overpowering it.
Salt: Enhances the flavor of the butter and flour in the crust, just like in the filling.
Cold Water: Ice-cold water helps keep the butter solid, which is vital for flakiness. Add it gradually to achieve the right dough consistency.

Gathering these ingredients is the first exciting step toward creating a truly memorable and delicious white pumpkin pie that will be the highlight of any fall gathering.

White Pumpkin Pie Recipe Instructions: A Step-by-Step Guide

This section provides a visual and textual overview of the recipe steps. For the most detailed instructions, along with precise measurements and timing, please refer to the complete recipe card found at the very bottom of this post.

Making a homemade white pumpkin pie from scratch might seem daunting, but we’ve broken it down into easy, manageable steps. You’ll prepare the pumpkin puree and the pie crust concurrently, ensuring freshness and efficiency.

A white pumpkin cut in half and the seeds scooped out. — **Step 1: Prepare the Pumpkin.** Carefully cut your medium-sized white pumpkin in half. Using a sturdy spoon, scoop out all the seeds and the stringy fibrous parts from the center. You can save the seeds for roasting later or discard them.

Two white pumpkin halves, face down on a baking sheet, ready to be baked. — **Step 2: Roast the Pumpkin.** Lightly grease the cut surface of the pumpkin halves (coconut oil works wonderfully here, especially for a dessert!) and sprinkle with a pinch of salt. Place them face down on a baking sheet lined with parchment paper. Use a sharp knife to poke a few holes through the skin of each pumpkin half – this helps steam escape and prevents them from bursting. Bake in a preheated oven at 375°F (190°C) for approximately 1 hour, or until the flesh is fork-tender. Once baked, remove from the oven and allow to cool slightly before scooping out the soft, cooked pumpkin flesh into a large bowl.

A food processor with white pumpkin flesh processed. — **Step 3: Make the Pumpkin Puree.** Once the roasted pumpkin has cooled completely, transfer the soft flesh to a blender or food processor. Blend until you achieve a perfectly smooth and creamy pumpkin puree. For an extra silken texture, you can pass the puree through a fine-mesh sieve to catch any lingering stringy bits or small burnt pieces from baking. This ensures your pie filling will be incredibly smooth.

A large mixing bowl with white pumpkin, eggs and other ingredients about to be mixed. — **Step 4: Combine Filling Ingredients.** Measure out 2 cups of your fresh white pumpkin puree and add it to a large mixing bowl. To this, add the two large eggs, the entire can of sweetened condensed milk, the pumpkin pie spice, and a ¼ teaspoon of salt. Stir these ingredients carefully but thoroughly until they are totally combined and smooth. Avoid being too vigorous, as incorporating too much air can create bubbles, which might lead to a less smooth finish in your baked pie.

A large mixing bowl with flour and other ingredients and a whisk. — **Step 5: Prepare Dry Crust Ingredients.** While your white pumpkin is happily roasting in the oven, you can begin preparing the pie crust. In a separate large mixing bowl, combine the all-purpose flour, ½ teaspoon of salt, and the granulated sugar. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed.

Butter being grated into a flour mixture. — **Step 6: Incorporate Cold Butter.** For the flakiest pie crust, grated frozen butter is key! Grate the ½ cup of frozen unsalted butter directly into your flour mixture. As you grate, occasionally stir the flour around the butter pieces. This prevents the butter from clumping together and ensures that each tiny piece is coated in flour, which is crucial for creating those coveted flaky layers during baking.

Water being added to a flour mixture. — **Step 7: Form the Dough.** Gradually add the cold water to the butter-flour mixture, starting with 3 tablespoons. Mix with your hands or a fork until the dough just comes together. Be careful not to overwork the dough; you want it to be shaggy but cohesive. If it’s too dry, add a tiny bit more cold water, half a tablespoon at a time, until a good dough texture has formed.

Pie dough wrapped in plastic wrap, to be refrigerated. — **Step 8: Chill the Dough.** Lightly knead the dough for just about 1-2 minutes until it forms a cohesive ball. Shape the dough into a flat disc, which will make rolling it out easier later. Wrap the disc tightly in plastic wrap and place it in the refrigerator to chill for at least 20-30 minutes. Chilling the dough helps the butter solidify again and prevents the crust from shrinking too much during baking.

A pie crust being fluted ready to be baked. — **Step 9: Roll Out and Flute the Crust.** Remove the chilled pie dough from the refrigerator and unwrap it. Lightly flour your work surface and your rolling pin. Roll out the dough into a circle about 12-13 inches in diameter and roughly ⅛ inch thick. Carefully drape the rolled-out dough over a 9-inch pie dish. Trim any excess dough, leaving about a ½-inch overhang. Tuck the edges under and create a decorative fluted edge using your fingers and thumbs. Place the pie crust back into the refrigerator to chill for another 10-15 minutes, which helps maintain its shape during baking.

White pumpkin mixture poured into a pie crust and baked. — **Step 10: Fill and Bake the Pie.** Take your chilled pie crust out of the refrigerator. Gently pour the prepared white pumpkin filling into the pie shell, smoothing the top with a spatula if needed. Place the pie directly into a preheated oven at 425°F (220°C) for the first 15 minutes. This initial high temperature helps to set the crust and begin the baking process quickly. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 30-40 minutes, or until the center of the pumpkin pie is just set (a slight jiggle in the very middle is acceptable, as it will continue to set as it cools). Remove from the oven and prepare for cooling!

Pro Tip: For the best texture and to prevent cracking, allow your White Pumpkin Pie to cool completely on a wire rack at room temperature for several hours before placing it into the refrigerator. This gradual cooling process is essential for achieving a perfectly set and beautiful pie.

Recipe Variations and Substitute Ideas to Personalize Your Pie

While this white pumpkin pie recipe is absolutely perfect as written, there are many ways to customize it to your personal preferences or dietary needs. Don’t hesitate to experiment and make it your own!

Orange Pumpkins: If white pumpkins are out of season or unavailable, you can easily substitute with traditional orange baking pumpkins (like Sugar Pie or Cinderella pumpkins) or even canned pumpkin puree. The flavor will be classic, and the vibrant orange color will still be beautiful.
Brown Sugar Twist: For a deeper, more molasses-like flavor in the filling, brown sugar can be substituted entirely or partially for the white granulated sugar. This adds a lovely caramel note that pairs wonderfully with pumpkin spice.
Canned Pumpkin Puree: Short on time? You can absolutely use good quality canned pumpkin puree instead of making homemade. Ensure it’s 100% pumpkin puree and not pumpkin pie filling, which already contains spices and sweeteners. You’ll need about 2 cups (one 15-ounce can).
Store-bought Crust: While our homemade crust is phenomenal, a quality store-bought pie crust (either fresh from the dairy aisle or a frozen crust) is a convenient option if you’re pressed for time. Follow package directions for pre-baking if necessary.
Gluten-Free Option: To make this pie gluten-free, substitute the all-purpose flour in the crust with your favorite gluten-free all-purpose baking blend. Ensure the blend contains xanthan gum or add a small amount if it doesn’t, to help with structure.
Dairy-Free Delight: For a dairy-free version, you can replace the sweetened condensed milk with a dairy-free sweetened condensed coconut milk and use a plant-based butter alternative for the crust.
Spice it Up: Feel free to adjust the pumpkin pie spice to your liking. Add a pinch more cinnamon or ginger for extra warmth, or a dash of black pepper for a surprising depth of flavor. A tiny bit of cardamom can also add an exotic touch.
Crust Variations: Beyond a traditional flaky crust, consider a gingersnap cookie crust for an extra spicy kick, or a graham cracker crust for a sweeter, crumbly base.
Topping Ideas: Beyond classic whipped cream, consider a dollop of créme fraîche, a sprinkle of toasted pecans or candied walnuts, a drizzle of caramel sauce, or even a dusting of cocoa powder for a gourmet touch.

These variations allow you to tailor your white pumpkin pie to any occasion or preference, ensuring it’s always a crowd-pleaser.

A slice of white pumpkin pie being pulled out of a pie dish.

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Necessary Gear: Essential Equipment for Perfect Pumpkin Pie

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Having the right tools can make all the difference in your baking experience, especially when crafting a homemade white pumpkin pie. Here’s a list of essential equipment that will help you achieve perfect results, from preparing the pumpkin to baking the final masterpiece:

Baking Sheet: Indispensable for roasting your white pumpkin halves. A good quality, heavy-duty baking sheet ensures even cooking and prevents scorching.
Parchment Paper: Crucial for lining your baking sheet when roasting the pumpkin. It prevents sticking and makes cleanup a breeze.
Blender or Food Processor: Essential for transforming your cooked pumpkin flesh into a silky-smooth puree. A powerful blender ensures a consistently creamy texture for your pie filling.
Large Mixing Bowls: You’ll need at least two: one for combining the dry ingredients of your pie crust and another for mixing the pumpkin pie filling.
Whisk: Perfect for blending dry ingredients and gently combining your pie filling without over-incorporating air.
Stand Mixer (Optional but Recommended): While not strictly necessary, a stand mixer can make quick work of kneading the pie dough and ensuring all ingredients are well combined. Hand mixing works just fine too!
Rolling Pin: To roll out your pie dough evenly and smoothly for the perfect crust.
9-inch Pie Dish: The classic size for most pies, ensuring your white pumpkin pie bakes beautifully and slices perfectly.
Fine-Mesh Sieve: (Optional) For an extra-smooth pumpkin puree, pressing it through a sieve after blending removes any last fibrous bits.
Plastic Wrap: For chilling your pie dough, which is a critical step for a flaky crust.
Wire Rack: Essential for cooling your baked pie completely, allowing air circulation to prevent a soggy bottom.

I’ve included affiliate links in the recipe card below for many of these items, making it easy for you to find the tools I personally use and recommend for successful baking.

More Pumpkin Recipes I Think You’ll Love

If you’re as enamored with pumpkin as we are, then you’re in for a treat! Beyond this delightful white pumpkin pie, there’s a whole world of pumpkin-infused goodness to explore. Here are some of our other favorite pumpkin recipes that we think you’ll absolutely adore:

No Bake Pumpkin Cheesecake Bars
Amish Pumpkin Pie Recipe
Amish Pumpkin Bread
Pumpkin Spice Donut Recipe

Pumpkin Spice Macarons: Delicate, crisp, and filled with a creamy pumpkin spice ganache.
Pumpkin Spice Cake Mix Cookies: Incredibly easy to make and bursting with pumpkin flavor.
No Bake Mini Pumpkin Pies: Perfect individual servings, great for parties, and no oven required!

If you’re a pie enthusiast, you simply must try my Grandma’s Sweet Potato Pie Recipe. It’s often hailed as the best you’ll ever make, especially when paired with my signature Amish Pie Crust Recipe. These recipes are perfect for expanding your fall baking repertoire!

How to Store Leftovers & Enjoy Your White Pumpkin Pie for Days

Proper storage is key to enjoying your delicious white pumpkin pie for as long as possible. Here’s how to keep it fresh and flavorful:

Once your White Pumpkin Pie has cooled completely on a wire rack at room temperature (this usually takes several hours), it needs to be refrigerated. Cover the pie loosely but securely with plastic wrap or aluminum foil, or transfer individual slices to an airtight container. Stored in the refrigerator, this pie will maintain its excellent flavor and texture for up to 5 days.

It’s best to add any whipped cream or other delicate toppings just before serving each slice. This prevents the toppings from becoming watery or deflating during storage, ensuring every serving looks and tastes its freshest.

Can You Freeze White Pumpkin Pie?

Yes, you can! Freezing is an excellent option if you want to make the pie ahead of time or store leftovers for a longer period. To freeze:

Allow the baked pie to cool completely at room temperature.
Wrap the entire pie (or individual slices) tightly in several layers of plastic wrap, then an additional layer of aluminum foil. This double-layer protection helps prevent freezer burn.
Place the wrapped pie in the freezer. It can be stored for up to 1-2 months.

To thaw, simply transfer the frozen pie to the refrigerator and let it thaw overnight. Once thawed, it’s ready to serve. While the texture might be slightly softer than freshly baked, it will still be incredibly delicious!

Mel’s Kitchen Notes: Expert Tips for the Best White Pumpkin Pie

For an truly unforgettable experience, serve your White Pumpkin Pie with a generous dollop of freshly made whipping cream, a scoop of rich vanilla ice cream, or a drizzle of warm caramel sauce. These accompaniments will beautifully enhance the complex, sweet, and spicy flavors of this exceptional fall dessert.

Here are a few additional tips from my kitchen to yours, ensuring your white pumpkin pie turns out perfectly every time:

Don’t Rush the Cooling: I cannot stress this enough – cooling your pie completely on a wire rack is essential. Cutting into a warm pie can lead to a runny filling and a less appealing presentation. Patience is key for a perfectly set slice.
Prevent Soggy Crust: To avoid a soggy bottom crust, make sure your pie dish is well-chilled before pouring in the filling. Also, the initial high baking temperature helps to quickly set the crust. If you’re concerned, you can blind bake your crust for about 10-15 minutes before adding the filling.
Watch the Edges: Pie crusts can brown quickly. If the edges of your pie crust start to get too dark before the filling is set, simply create a pie shield with aluminum foil and place it around the edges of the crust for the remainder of the baking time.
Test for Doneness: The pie is done when the edges are set and lightly golden, and the center still has a slight jiggle when gently shaken. An inserted knife or toothpick into the center should come out mostly clean. Remember, it will continue to cook and set as it cools.
Embrace Fresh Pumpkin: While canned pumpkin works, the flavor and texture of fresh, homemade white pumpkin puree are truly superior. It brings a brightness and depth that elevates the entire pie.
Room Temperature Ingredients: For the filling, having your eggs at room temperature helps them incorporate more smoothly into the pumpkin mixture, leading to a silkier texture.

About The Author

Melanie Cagle

Melanie Cagle is a celebrated professional cook, a talented food photographer, and a passionate connoisseur of authentic Cajun cuisine. Since 2020, she has dedicated herself to sharing rigorously tested, delicious recipes and insightful culinary tutorials right here on this blog, inspiring home cooks everywhere.

Her expertise and captivating culinary creations have earned her recognition and features on prominent platforms, including Fox News channels, Yahoo News, Southern Living, and many others. Melanie’s commitment to quality and flavor ensures that every recipe shared is not only easy to follow but also guarantees delectable results.

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White Pumpkin Pie

A slightly sweeter, elegant version of the fall classic, this white pumpkin pie is just as soft, tender, and full of comforting autumn flavors. It’s the perfect unique dessert for any holiday gathering.

Prep Time30 mins

Cook Time45 mins

Pumpkin Baking Time1 hr

Total Time2 hrs 15 mins

Servings: 8 Slices

Cuisine: Thanksgiving, Fall Dessert

Author: Melanie Cagle

Equipment

Ninja Blender
OXO Good Grips 11-Inch Balloon Whisk,Black
Stand Mixer
Glass Mixing Bowls
Rolling Pin
9″ Pie Dish

Ingredients

Pumpkin Prep

1 Each White Pumpkin (medium size)
2 Tablespoons Coconut Oil
1 teaspoon Salt

Pumpkin Pie Filling

2 Each Large Eggs
1 (14 Ounce) Can Sweetened Condensed Milk
1 teaspoon Pumpkin Pie Spice
¼ teaspoon Salt

Pie Crust

1-¼ Cups All Purpose Flour
½ teaspoon Salt
1-½ teaspoons Granulated Sugar
½ Cup Unsalted Butter (unsalted, cold/frozen)
3 Tablespoons Cold Water

Instructions

Preheat your oven to 375°F (190°C).
Carefully cut the white pumpkin in half. Using a sturdy spoon, scoop out all the seeds and stringy parts from the center. You can keep the seeds for roasting later or discard them. (1 White Pumpkin)
Rub a little coconut oil over the cut flesh of the pumpkin halves, then sprinkle with 1 teaspoon of salt. Place them face down on a baking sheet lined with parchment paper. Poke several holes through the back of the pumpkin skin with a sharp knife to allow steam to escape during baking. (2 Tablespoons Coconut Oil, 1 teaspoon Salt)
Bake the pumpkin halves in the preheated oven for about 1 hour, or until the flesh is very tender when pierced with a fork. When done, remove from the oven and allow to cool slightly before scooping the soft cooked pumpkin flesh away from the skin into a large bowl.
Once the pumpkin has cooled completely, transfer the cooked flesh to a blender or food processor. Blend until you have a perfectly smooth pumpkin puree.
For an extra smooth filling, pass the pumpkin puree through a fine-mesh sieve to remove any remaining stringy bits or small burnt pieces. Measure out 2 cups of the pumpkin puree and add it to a large mixing bowl along with the 2 large eggs, the entire can of sweetened condensed milk, ¼ teaspoon of salt, and 1 teaspoon of pumpkin pie spice. Mix these ingredients together well with a whisk, being careful not to over-mix or incorporate too much air, which can cause bubbles in the final pie. (2 Large Eggs, 1 (14 Ounce) Can Sweetened Condensed Milk, 1 teaspoon Pumpkin Pie Spice, ¼ teaspoon Salt)
While the pumpkin is baking, begin preparing the pie crust. In a separate mixing bowl, combine 1-¼ cups all-purpose flour, ½ teaspoon salt, and 1-½ teaspoons granulated sugar. Whisk thoroughly to combine. (1-¼ Cups All Purpose Flour, 1-½ teaspoons Granulated Sugar, ½ teaspoon Salt)
Grate the ½ cup of frozen unsalted butter directly into the flour mixture, working in about four batches. After each batch, gently stir the flour around the butter pieces to prevent them from sticking together. (½ Cup Unsalted Butter)
Add 3 tablespoons of cold water to the flour and butter mixture. Use your hands to gently knead the mixture together for about 2-3 minutes, until a cohesive dough forms. You might need to add another half-tablespoon of cold water if the dough feels too dry. Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 20 minutes. (3 Tablespoons Cold Water)
After the dough has chilled, remove it from the refrigerator. Lightly flour your work surface and your rolling pin. Roll out the dough into a circle approximately 12-13 inches in diameter.
Carefully lay the rolled-out dough over a 9-inch pie dish. Trim any excess dough, leaving about a ½-inch overhang around the edges.
Tuck the overhanging dough under itself, then use your fingers and thumbs to create a decorative fluted edge. Place the pie crust back into the refrigerator to chill for another 10-15 minutes.
Take the chilled pie crust from the refrigerator and pour the prepared white pumpkin filling into the shell. Place the pie directly into an oven preheated to 425°F (220°C) and bake for the first 15 minutes.
After the initial 15 minutes, reduce the oven temperature to 350°F (175°C) and continue to bake for a further 30-40 minutes. The pie is done when the edges are set and the center of the pumpkin pie has only a slight jiggle.
Remove the pie from the oven when the center is set and allow it to cool completely on a wire rack at room temperature. This is a crucial step for the pie to set properly and prevent cracking.

Notes

For an extra indulgent treat, add some whipped cream as an optional topping just before serving.

If the edges of your pie crust start to brown too quickly during baking, loosely cover them with a pie shield or a strip of aluminum foil to prevent burning.

If you’re using a frozen pie crust and prefer to blind bake it first (as some brands recommend), just bake with the filling at 350°F (175°C) for approximately 35-40 minutes, or until the center is set.

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