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White Pumpkin Pie

White pumpkin pie is made with roasted, drained pumpkin puree and a warmly spiced custard filling. Baking it in two stages sets the edges while leaving the center with a slight jiggle.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Cooling and draining 2 hours 50 minutes
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin puree
  • 1 white pumpkin 4-pound, halved and seeded
For the pie
  • 1 pie crust 9-inch, refrigerated
  • 0.75 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 0.5 tsp kosher salt
  • 3 eggs large
  • 1 cup evaporated milk
  • 1 tsp vanilla extract

Equipment

  • 1 rimmed baking sheet
  • 1 food processor
  • 1 fine-mesh sieve
  • 1 9-inch pie plate

Method
 

Roast and puree the pumpkin
  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Set the pumpkin halves cut side down on the sheet and roast for 45–60 minutes, until the flesh is very tender when pierced with a fork.
  3. Cool the pumpkin until easy to handle, about 20 minutes.
  4. Scoop out the flesh and puree it in a food processor until smooth.
  5. Transfer the puree to a fine-mesh sieve set over a bowl and drain for 30–60 minutes, until thick.
  6. Measure 2 cups of puree for the pie.
Bake the pie
  1. Reduce the oven temperature to 425°F.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edges.
  3. Whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl.
  4. Whisk in the eggs, evaporated milk, and vanilla until smooth.
  5. Whisk the 2 cups pumpkin puree into the egg mixture.
  6. Pour the filling into the crust.
  7. Bake at 425°F for 15 minutes.
  8. Reduce the oven to 350°F and bake for 40–50 minutes, until the edges are set, the center still jiggles slightly, and a thermometer inserted in the center reads at least 160°F.
  9. Cover the crust edges with foil if they brown too quickly.
  10. Cool the pie on a wire rack for at least 2 hours before slicing.

Notes

For a thicker filling, drain the pumpkin puree until it is thick before measuring. Refrigerate leftovers for 3–4 days; the pie can be frozen. For a dairy-free variation, use evaporated coconut milk in place of the evaporated milk.