White Pumpkin Pie with White Chocolate Recipe
Introduction
White Pumpkin Pie is a creamy twist on the classic autumn favorite, combining smooth pumpkin purée with rich white chocolate. This dessert offers a subtle sweetness and warm spices that make it perfect for holiday gatherings or cozy nights at home.
Ingredients
- 1 prepared pie crust
- 1 cup pumpkin purée
- 3/4 cup heavy cream
- 2 large eggs
- 1/2 cup brown sugar
- 4 oz white chocolate, melted and slightly cooled
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Prepare your pie crust by fitting it into a 9-inch pie dish and set aside.
- Step 2: Melt the white chocolate in a heatproof bowl over simmering water, then remove and let it cool slightly.
- Step 3: In a large mixing 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 fully combined.
- Step 5: Pour the filling into the prepared pie crust, smoothing the top.
- Step 6: Bake for about 50-60 minutes or until the center is just set and slightly jiggly.
- Step 7: Remove from the oven and allow the pie to cool completely before slicing and serving.
Tips & Variations
- For a crispier crust, blind bake the pie crust for 10 minutes before adding the filling.
- Substitute maple syrup for brown sugar for a different depth of sweetness.
- Add a pinch of cinnamon or nutmeg if you want to enhance the pumpkin spice flavor.
- Use a store-bought crust to save time without compromising taste.
Storage
Store leftover pie covered in the refrigerator for up to 4 days. Reheat gently in a low oven or enjoy chilled for a creamy texture. Avoid freezing as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin purée works perfectly and can save you time. Just ensure it is 100% pumpkin and not pumpkin pie filling, which has added spices and sugar.
How do I know when the pie is done baking?
The pie is ready when the center is mostly set but still has a slight jiggle when you gently shake the pan. It will continue to set as it cools.
PrintWhite Pumpkin Pie with White Chocolate Recipe
This White Pumpkin Pie offers a delightful twist on the traditional pumpkin pie by incorporating creamy white chocolate into the filling. The smooth, rich texture and subtle sweetness from the white chocolate blend beautifully with classic pumpkin spices, making it a perfect dessert for fall gatherings or holiday celebrations.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes plus chilling time
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 1 pre-made 9-inch pie crust
Filling
- 1 cup pumpkin purée (about 8 oz)
- 1 cup heavy cream
- 3 large eggs
- 3/4 cup packed brown sugar
- 4 oz white chocolate, melted and cooled slightly
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). Place the pie crust into a 9-inch pie pan, pressing it gently against the sides and bottom. You can crimp the edges if desired. Set aside.
- Melt white chocolate: Gently melt the white chocolate in a microwave-safe bowl or over a double boiler until smooth. Allow it to cool slightly but not harden.
- Whisk pumpkin mixture: In a large mixing bowl, whisk together the pumpkin purée, heavy cream, eggs, brown sugar, pumpkin spice, vanilla extract, and salt until fully combined and smooth.
- Incorporate white chocolate: Stir the slightly cooled melted white chocolate into the pumpkin mixture until well blended and uniform in color.
- Pour filling: Pour the filling evenly into the prepared pie crust, smoothing the top with a spatula.
- Bake the pie: Bake the pie in the preheated oven for 50-60 minutes, or until the center is just set but still slightly jiggly. To prevent over-browning, you may cover the edges of the crust with foil halfway through baking.
- Cool before slicing: Remove the pie from the oven and allow it to cool completely at room temperature, then refrigerate for at least 2 hours to fully set before slicing and serving.
Notes
- Use a high-quality pumpkin purée for the best flavor.
- Allow the white chocolate to cool slightly before mixing to avoid scrambling the eggs.
- If you prefer a crisper crust, you can blind bake the crust for 10 minutes before adding the filling.
- Chill the pie thoroughly to ensure clean slices and a firm filling.
- This pie can be made a day ahead and refrigerated; just bring to room temperature before serving.
Keywords: pumpkin pie, white pumpkin pie, white chocolate pumpkin pie, pumpkin dessert, fall dessert, holiday pie
