How to Make White Pumpkin Pie

Every year we go to a local pumpkin patch up the road from our house. Each year, this sweet old man tells us about his pumpkins, and how to make pumpkin pie. He tells us about how the deer ate half of his pumpkins again this year, and about the little pumpkins, the big pumpkins, the giant pumpkins, the gourds, the weather….but the best part? He tells us the secret to his favorite pumpkin pie. White pumpkins.
He’s used all the pumpkin varieties he has on his property to make pumpkin pie. But he leaned down one year and whispered, “you know what makes the BEST pumpkin pie? The white pumpkins.” Ahh, and there it was. The secret of all secrets. I chuckled and thought, yeah right, white pumpkins. But deep down inside, I wanted to know if this fella really knew what he was talking about.
And so, the story began of our white pumpkin pie.

I mulled over it for a few days. But wishing, more so than not, that I would have gotten one of those glorious white pumpkins while we were there, I trekked back up the road and arrived at the pumpkin patch once again, several days later.
Because this sweet old man doesn’t remember half the people that come to his pumpkin patch (because there are so many!), the conversation went something like this…
Pumpkin Man:
“Hello! Welcome to the pumpkin patch! Are you getting a pumpkin today?”
Woman Wanting White Pumpkin:
“Yes sir! We came last week but I wanted to get one of those beautiful white pumpkins from you.”
Pumpkin Man:
“Oh yes, let me let you in on a secret…they make the best pies!”
Woman Wanting White Pumpkin:
Clearly this isn’t as much of a secret as I had thought, 
I thought to myself.
Pumpkin Man:
“I think we only have a couple left! Better get some now. I was just telling some cute little girl last week with a chicken shirt on, that they make the best pies, and that she should come back and get some for her chickens on November 1st.”

Woman Wanting White Pumpkin…who wore the chicken shirt last week:
“Oh yeah? That’s awesome! Well we will be back again!”

After checking out and walking back to the truck….

Husband of Woman Wanting White Pumpkin (who also wore the chicken shirt last week):
“Yeah, I remember that girl in the chicken shirt. She was sexy….”
It was a cute conversation, and we chuckle every year. But ultimately, while this fella may not remember half the people that come through his gates, he certainly knows how to make a mean pumpkin pie. He was right about the white pumpkin. I couldn’t believe it.
As I scooped out the seeds and mesh from the white flesh inside, I couldn’t help but be a little skeptical of what this pie was going to look like. Imagine my surprise when the pumpkin flesh turned to a deep yellow, custardy color after being roasted. And the pie itself, from the outside, didn’t look much different either. It was gorgeous.

How To Roast and Puree A Pumpkin

The process was simple, and this large pumpkin yielded a lot of pureed white pumpkin.
After cutting the pumpkin in half and taking out the seeds, I put the pumpkin on a large baking pan (skin side up, cut side down), and roasted it in the oven at 375 for about an hour and fifteen minutes, or until fork tender through out. I scooped out the flesh from the skin, and placed it in a food processor to puree. Once pureed, allow to cool before placing it in freezer bags to freeze if you aren’t using it up right away.
This pureed pumpkin will keep in the freezer for at least one year.

How to Make a White Pumpkin Pie

Next came the pie….
The glorious, delectable, amazingly awesome pie. This skeptic was no longer a skeptic, but a believer. It was that “hallelujah” moment where the good Lord just hits you and you sing praises. Oh yes, this was a hallelujah moment for me, friends.
The white pumpkin pie is not nearly as sweet and smooth as a regular pumpkin pie. In fact, it’s more like a custard. However, this is a more traditional pumpkin pie recipe. Settlers and pilgrims, when making pumpkin pie, would actually use white pumpkins and sorghum. Orange pumpkins weren’t used until later in time, when their sweetness became widely popular. Pretty cool, huh?
I’d say those pilgrims really did have a Thanksgiving feast. If nothing more than with just the pie!
Here is a very simple, yet delicious, White Pumpkin Pie recipe for you to enjoy this season.

White Pumpkin Pie

Yields 2 pies

4 Farm Fresh Eggs, beaten
3.5 cups pureed white pumpkin
1 cup sugar (optional for more sweetness)
1 tsp. pink Himalayan salt
3 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 tsp ground cloves
1/2 tsp all spice
1 (14 ounce can) sweetened condensed milk
1 can (5 ounce) evaporated milk

1. Combine all ingredients well, pour into pie crusts.
2. Preheat oven to 425. Cook for 15 mins and then lower heat to 350 and bake for 45-60 minutes, depending on altitude.
3. Very lightly cover the tops of the pies with foil if they begin to brown.
4. Allow to rest for 10 minutes before serving.


  • 3 cups unbleached flour
  • 1 cup cold salted butter
  • 1 large egg
  • 1/3 cup cold water
  • 1 tbsp apple cider vinegar



  1. Measure out flour in a large bowl.
  2. With a hand grater, grate butter into flour. Once completed, cut in butter quickly until flour mixture is coarse.
  3. Add egg, water, and vinegar. Mix until just combined. Do not over mix. Do not add more liquid.
  4. Toss out onto a lightly floured surface and knead until completely combined. Pie crust will be a bit crumbly. Do not over knead; only knead until completely combined.
  5. Divide into two dough balls, flatten into discs, and freeze until ready to use (or put in the refrigerator for 10 minutes before rolling if you want to use it immediately).
  6. When ready to use, flour surface and roll out pie crust to desired thickness, or about 1/4 inch.
Enjoy with homemade whipped topping or vanilla ice cream!

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  1. I just bought a couple of white pumpkins on sale at Kroger for 25 cents each, excited at my great deal, and assuming they’d be orange on the inside. Nope. I panicked a little, but it’s almost no work to roast them, especially because I’m cooking down five other squash today, so they’re in the oven. Meanwhile, I’m looking for recipes, and I’m so relieved to find this one. However, I don’t love using sweetened condensed milk, so I’m wondering if I can use a more traditional recipe and substitute the white pumpkin. Is it as sweet as an orange pumpkin, or should I increase the sugar slightly?

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