White Pumpkin Pie with White Chocolate Recipe

Introduction

White Pumpkin Pie is a delightful twist on the classic autumn dessert, combining the warm flavors of pumpkin with creamy white chocolate. This pie offers a smooth, rich filling that’s perfect for holiday gatherings or any cozy night in.

Ingredients

• 1 prepared pie crust
• 1 cup pumpkin purée
• 1 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

1. Step 1: Preheat the oven to 350°F (175°C) and prepare your pie crust by fitting it into a 9-inch pie dish.
2. Step 2: Melt the white chocolate gently using a double boiler or microwave, then let it cool slightly to avoid cooking the eggs in the filling.
3. Step 3: In a large bowl, whisk together the pumpkin purée, heavy cream, eggs, brown sugar, pumpkin spice, vanilla extract, and salt until smooth and well combined.
4. Step 4: Stir the melted white chocolate into the pumpkin mixture until fully incorporated.
5. Step 5: Pour the filling into the prepared pie crust, smoothing the top evenly.
6. Step 6: Bake the pie on the middle rack for 50-60 minutes, or until the center is just set and a knife inserted near the center comes out clean.
7. Step 7: Remove from the oven and let the pie cool completely at room temperature before slicing and serving.

Tips & Variations

• Use a homemade or store-bought pie crust based on your preference for convenience or flavor.
• For a spicier kick, increase the pumpkin spice slightly or add a pinch of cinnamon.
• Try topping the pie with whipped cream or toasted pecans for added texture and richness.
• Ensure the white chocolate is fully melted but cooled enough to prevent scrambling the eggs in the filling.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. To reheat, let slices come to room temperature or warm briefly in the oven at a low temperature. This pie is best enjoyed within a few days to maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this pie?

Yes, canned pumpkin purée works perfectly and is commonly used in pumpkin pies for convenience and consistent texture.

Can I freeze White Pumpkin Pie?

While you can freeze the pie, the texture may change slightly upon thawing. It’s best to freeze before baking as a pie shell with the unbaked filling, then bake after thawing for optimal results.

White Pumpkin Pie with White Chocolate Recipe

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★★★★★

5 from 141 reviews

A luscious White Pumpkin Pie that combines creamy pumpkin purée with the sweetness of white chocolate and warm pumpkin spices, all nestled in a flaky pie crust. This dessert is perfect for festive occasions or a cozy autumn treat, offering a sophisticated twist on the traditional pumpkin pie.

• Author: Ria
• 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

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Pie Crust

• 1 prepared 9-inch pie crust

Filling

• 1 1/2 cups pumpkin purée
• 3/4 cup heavy cream
• 2 large eggs
• 3/4 cup brown sugar, packed
• 4 ounces white chocolate, chopped
• 1 teaspoon pumpkin spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat Oven and Prepare Pie Crust: Preheat your oven to 350°F (175°C). Place the prepared 9-inch pie crust into a pie dish and set aside.
2. Melt White Chocolate: Gently melt the chopped white chocolate using a double boiler or microwave in short bursts, stirring until smooth. Allow it to cool slightly to avoid cooking the eggs in the next step.
3. Mix Pumpkin Filling: In a large bowl, whisk together pumpkin purée, heavy cream, eggs, brown sugar, pumpkin spice, vanilla extract, and salt until fully combined and smooth.
4. Incorporate White Chocolate: Stir the slightly cooled melted white chocolate into the pumpkin mixture evenly, creating a creamy and rich filling.
5. Fill the Pie Crust: Pour the pumpkin and white chocolate filling into the prepared pie crust, spreading it evenly.
6. Bake the Pie: Bake in the preheated oven for about 50 to 60 minutes, until the center is just set and a knife inserted near the center comes out mostly clean with a few moist crumbs.
7. Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving to allow the filling to fully set.

Notes

• Ensure the white chocolate has cooled sufficiently before mixing with eggs to prevent curdling.
• Use a store-bought pie crust for convenience or homemade for a more rustic flavor.
• Cooling the pie completely is important for clean slices.
• Store leftovers covered in the refrigerator and consume within 3-4 days.

Keywords: white pumpkin pie, pumpkin pie with white chocolate, creamy pumpkin pie, autumn dessert, holiday pie