Description
A lighter and fresher take on classic pumpkin pie, made with white pumpkin for a unique flavor.
Ingredients
Scale
- 1 unbaked 9 inch pie crust
- 2 cups white pumpkin puree
- 2 large eggs
- 3/4 cup brown sugar (packed)
- 1 cup heavy cream (or half and half)
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 425°F. Place your pie crust into a 9 inch pie dish and crimp the edges.
- Whisk the eggs in a large bowl until smooth. Add the brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk again to combine.
- Add the white pumpkin puree, heavy cream, and vanilla. Stir until even and creamy.
- Pour the filling into the crust and tap the pie dish gently on the counter to pop any bubbles.
- Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking for 40 to 50 minutes.
- Check for doneness: the edges should be set, and the center should have a slight jiggle.
- Cool the pie on the counter for at least 2 hours before slicing.
Notes
Drain fresh white pumpkin puree well to avoid a watery pie. Let the pie cool completely for best slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg