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White Chocolate Pumpkin Pie

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A creamy and indulgent pumpkin pie enhanced with white chocolate, perfect for fall gatherings or cozy evenings.

Ingredients

Scale
  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/4 cup (50g) granulated sugar
  • 1/4 tsp salt
  • 3–4 tbsp ice-cold water
  • 1 cup (240ml) pumpkin puree
  • 3/4 cup (130g) white chocolate chips, melted
  • 1/2 cup (120ml) heavy cream
  • 2 large eggs
  • 1/3 cup (65g) light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • Whipped cream (optional)
  • White chocolate shavings (optional)
  • A sprinkle of ground cinnamon (optional)

Instructions

  1. In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice-cold water, one tablespoon at a time, until the dough comes together. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
  2. Preheat the oven to 375°F (190°C).
  3. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to your pie dish, pressing gently to fit. Trim any excess dough, then crimp the edges. Prick the bottom with a fork.
  4. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 5 minutes. Set aside to cool.
  5. In a large mixing bowl, whisk together the pumpkin puree, melted white chocolate, heavy cream, eggs, brown sugar, cinnamon, nutmeg, ginger, and salt until smooth and combined.
  6. Pour the filling into the pre-baked crust, spreading evenly with a spatula.
  7. Place the pie in the oven and bake for 45-50 minutes, or until the center is set but still slightly jiggly. If the edges of the crust start to brown too much, cover them with foil to prevent burning.
  8. Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.

Notes

Chill the dough for a flaky crust, blind bake to prevent sogginess, and melt white chocolate slowly to avoid scorching. Cover crust edges with foil if browning too quickly.

Nutrition

Keywords: White Chocolate Pumpkin Pie, Fall Dessert, Thanksgiving Pie, Pumpkin Recipe, Easy Pie Recipe

Find it online: https://realityeats.com/white-chocolate-pumpkin-pie-recipe-perfect-for-fall/