How to Make a White Pumpkin Pie from Scratch

November 30, 2020 Hanny No Comments

If you’re looking for a recipe that uses canned pumpkin, this is not it. This is a recipe to make a pumpkin pie using a real pumpkin.

Pumpkin pie from scratch

I am a huge fan of making pumpkin pie from scratch. It not only tastes better than the store bought pies, but it’s also wonderful to taste the results after cutting up a pumpkin.

Before I got married, I had no idea how to make one from scratch, but thanks to my mother-in-law, who is an absolutely wonderful baker, I was able to make one using her recipe!

The recipe can use canned pumpkin, but I promise it’s so much better making it with a pumpkin you cut and soften. For this recipe, instead of using an orange pumpkin, I used a white pumpkin and though it looked much lighter than when I make it with an orange one, the results were just as tasty.

How to Make a White Pumpkin Pie from Scratch

Pumpkin pie from scratch

Making a pumpkin pie from scratch isn’t hard, but it is a long process.

Tip: before cutting the pumpkin, make sure to have a good knife! Cutting the pumpkin can be a little hard, so having a sharp, good knife will come in handy.

Pumpkin Pie from Scratch Ingredients

Ingredients for the Pumpkin Filling:

  • 2 cups or 16 oz pumpkin purée
  • 14 oz sweetened condensed milk
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Ingredients for the crust:

  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 3-4 tablespoons cold water

How to make the Pumpkin Purée

If you’re making pumpkin pie with an orange or white pumpkin, the first step is to soften the pumpkin to make it into a purée.

To do this, you can do it three ways, but I like baking the pumpkin.

  1. Preheat the oven to 325
  2. Cut Pumpkin in half or any way you’d like.
  3. Scoop out the stringy bits and seeds
  4. Put it in oven for 30-40 minutes for a small pumpkin ( an hour for a bigger one)
  5. Pumpkin needs to be soft throughout
  6. Check the pumpkin by poking it with a fork
  7. Once soft, scoop out the flesh and put it in a blender or hand mixer to turn it into a purée.

Instructions

Instructions on how to make the pumpkin pie filling:

1. Preheat oven to 425

2. Mix all the ingredients in a bowl and pour into pastry shell

3. Bake for 15 minutes

4. Reduce oven temperature to 350

5. Bake for 35-40 minutes

6. Stick a knife in the middle to make sure it’s done

Instructions on how to make the shell:

1. Mix flour and salt

2. Add the shortening

3. Add enough water to make a workable dough

4. Once it’s all mixed, Roll out into a circle

5. Place rolled out dough into pie pan

White Pumpkin Pie from Scratch

learn to make a pumpkin pie from scratch using a white pumpkin
Prep Time 1 hr
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 6 People

Ingredients
  

Pumpkin pie filling

  • 2 cups pumpkin purée
  • 14 Oz. sweetened condensed milk 
  • 2 each eggs
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Pie crust

  • 1 1/3 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 3-4 tbsp water

Instructions
 

Pie crust

  • Mix flour and salt and cut in shortening. Add enough water to make a workable dough. Not too sticky but not too dry. The least you handle it the better. Roll out into a circle and place in your pie plate.

Pie filling

  • Mix everything in a bowl and pour into pie crust.
  • Preheat oven to 425 degrees and bake for 15 minutes.
  • reduce oven temperature to 350 degrees and bake 35-40 minutes longer or until knife inserted in center comes out clean.
Keyword dessert

Like this post? Share it on Pinterest!

No Comments

Leave a Reply

Recipe Rating




I accept the Privacy Policy

CommentLuv badge

Popular Topics

Twitter Feed

×
%d bloggers like this: