As the autumn season approaches, the quest for the perfect pumpkin pie recipe begins. While there are countless pumpkin varieties to choose from, white pumpkins often go unnoticed. But can you use white pumpkins for pie? The answer is a resounding yes, and we’re here to show you how!
Ingredients:
- 1 white pumpkin
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 3 eggs
- 1 1/2 cups evaporated milk
- 1 unbaked pie crust
Instructions:
- Preheat your oven to 350°F (175°C).
- Cut the white pumpkin in half and remove the seeds and pulp.
- Place the pumpkin halves, cut side down, on a baking sheet and bake for 45-50 minutes, or until the flesh is tender.
- Remove the pumpkin from the oven and let it cool.
- Once cooled, scoop out the flesh and place it in a large mixing bowl. Discard the skin.
- Add the brown sugar, salt, cinnamon, ginger, nutmeg, eggs, and evaporated milk to the mixing bowl and stir until well combined.
- Pour the mixture into the unbaked pie crust and bake for 45-50 minutes, or until the pie is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely before serving.
Nutritional Information:
One slice of white pumpkin pie (1/8th of the pie) contains approximately:
- Calories: 287
- Protein: 6g
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 31g
Cooking Time:
Total cooking time for this recipe is approximately 1 hour and 40 minutes.
Equipment:
- Baking sheet
- Mixing bowl
- Measuring cups and spoons
- Whisk or electric mixer
- Pie dish
Serving Suggestions:
White pumpkin pie is best served chilled with a dollop of whipped cream on top. You can also sprinkle a little cinnamon or nutmeg on top for added flavor.
Variations:
- Instead of brown sugar, you can use maple syrup or honey as a sweetener.
- Add a tablespoon of bourbon or rum to the filling for a boozy twist.
- You can also add chopped nuts, such as pecans or walnuts, for added texture.
Substitutions:
- If you don’t have evaporated milk, you can use regular milk or cream instead.
- If you don’t have a white pumpkin, you can use a butternut squash instead.
- If you don’t have a pie crust, you can make a crustless pumpkin pie by pouring the filling directly into a greased pie dish.
Storage:
White pumpkin pie can be stored in the refrigerator for up to 4 days. Make sure to cover it with plastic wrap or aluminum foil to prevent it from drying out.
Tips:
- Make sure to remove all the seeds and pulp from the pumpkin before baking.
- When scooping out the pumpkin flesh, make sure to get as much as possible to ensure a creamy filling.
- Let the pie cool completely before cutting into it to prevent it from falling apart.
Notes:
White pumpkin pie has a slightly milder flavor than traditional pumpkin pie, but it’s just as delicious. It’s a great way to switch things up and surprise your guests with something unexpected. Plus, white pumpkins are often cheaper and easier to find than traditional pumpkins, making them a great budget-friendly option.
Frequently Asked Questions:
Can you use canned white pumpkin puree instead of fresh?
Yes, you can use canned white pumpkin puree if you can’t find fresh white pumpkins. Just make sure to adjust the recipe accordingly and use a 15-ounce can of puree.
Can you freeze white pumpkin pie?
Yes, you can freeze white pumpkin pie for up to 2 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
Can you use white pumpkins for other pumpkin recipes?
Yes, white pumpkins can be used in any recipe that calls for pumpkin, such as soups, stews, and curries.
Final Thoughts:
White pumpkin pie is a delicious and unique twist on the classic pumpkin pie. It’s easy to make and perfect for fall gatherings. So why not give it a try and see for yourself how tasty and versatile white pumpkins can be!