White Pumpkin Pie with White Chocolate Recipe
Introduction
White Pumpkin Pie offers a delicate twist on the classic fall favorite, combining creamy pumpkin with the subtle sweetness of white chocolate. This silky, spiced dessert is perfect for holiday gatherings or a cozy night in.
Ingredients
- 1 prepared pie crust
- 1 cup pumpkin purée
- 3/4 cup heavy cream
- 2 large eggs
- 3/4 cup brown sugar
- 4 ounces white chocolate
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch pie pan. Set aside.
- Step 2: Gently melt the white chocolate in a double boiler or microwave, then let it cool slightly.
- Step 3: In a large bowl, whisk together the pumpkin purée, heavy cream, eggs, brown sugar, pumpkin spice, vanilla extract, and salt until smooth.
- Step 4: Stir the melted white chocolate into the pumpkin mixture until thoroughly combined.
- Step 5: Pour the filling evenly into the prepared pie crust.
- Step 6: Bake for 50–60 minutes, or until the center is just set and a knife inserted near the center comes out clean.
- Step 7: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving.
Tips & Variations
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy bottom.
- For extra depth, add a pinch of cinnamon or nutmeg along with the pumpkin spice.
- Use dark chocolate instead of white chocolate for a richer, less sweet flavor.
- Top with whipped cream or toasted pecans for added texture and flavor.
Storage
Store leftover pie covered in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 15–20 seconds or serve chilled, as the pie is delicious either way.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin purée?
Yes, canned pumpkin purée works perfectly in this recipe and is a convenient option for most home cooks.
How do I know when the pie is done baking?
The pie is done when the center is just set and a knife inserted near the center comes out clean or with only a few moist crumbs attached. Avoid overbaking to keep it creamy.
PrintWhite Pumpkin Pie with White Chocolate Recipe
This White Pumpkin Pie is a delightful twist on the classic autumn dessert, combining smooth pumpkin purée with rich white chocolate and warm pumpkin spice. Encased in a flaky pie crust and baked to perfection, it offers a creamy, subtly sweet flavor that is perfect for holiday gatherings and cozy fall evenings.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 cup pumpkin purée
- 1 cup heavy cream
- 2 large eggs
- 3/4 cup brown sugar
- 4 ounces white chocolate, chopped
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Pie Crust: Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and set aside.
- Melt White Chocolate: Gently melt the white chocolate over a double boiler or in short bursts in the microwave, stirring frequently until smooth. Allow it to cool slightly to prevent cooking the eggs in the filling.
- Mix Filling Ingredients: In a large bowl, whisk together the pumpkin purée, heavy cream, eggs, brown sugar, pumpkin pie spice, vanilla extract, and salt until smooth and well combined.
- Add White Chocolate: Stir the melted white chocolate into the pumpkin mixture thoroughly, ensuring an even distribution.
- Fill the Crust: Pour the pumpkin and white chocolate filling into the prepared pie crust, smoothing the surface with a spatula.
- Bake the Pie: Bake in the preheated oven for about 50-60 minutes, or until the center is just set and a knife inserted near the center comes out mostly clean with a few moist crumbs.
- Cool Completely: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing. This ensures the filling sets properly and slices cleanly.
Notes
- Ensure white chocolate is cooled slightly before mixing with eggs to prevent curdling.
- You can use a homemade or store-bought pie crust according to your preference.
- For best flavor, prepare the pie a few hours ahead or even overnight.
- Serve with whipped cream or a dusting of cinnamon for added indulgence.
- Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
Keywords: white pumpkin pie, pumpkin pie with white chocolate, fall dessert, autumn pie, holiday pie, pumpkin spice pie
