White Chocolate Pumpkin Pie
(With Gingersnap Crust)
I’ll admit, I love pumpkin pie, but every now and then, I want to switch it up without giving up the cozy vibes. That’s where this white chocolate pumpkin pie comes in. It’s got all the best parts of a classic pumpkin pie but with a creamy, slightly elevated twist. The best part? No rolling dough, no stressing over latticework—just press, fill, and get ready to enjoy Thanksgiving for all it should be.
The gingersnap crust is everything. It’s crunchy, slightly spiced, and so much easier than messing with homemade pie dough. The filling is where things really shine, though. Roasting the pumpkin brings out its natural sweetness, and when you combine it with melted white chocolate and a touch of spice, the flavor is next-level. It’s rich but not heavy, sweet but not too much. Basically, it’s everything you didn’t know your pumpkin pie needed.
If you’re worried this pie sounds too fancy, don’t be. It’s just as easy as a classic pumpkin pie, maybe even easier. And if your whipped cream isn’t piped perfectly, just call it “rustic” and move on. Trust me—this pie is all about the flavor, not perfection. Go ahead, give it a try. You’ll never look at plain pumpkin pie the same way again!
With love,
Your Baker, Hannah
Convinced it’s time for some homemade pumpkin pie? Here’s a grocery list of everything you’re gonna need!
Ingredients for White Chocolate Pumpkin Pie:
Gingersnap Cookies
Granulated Sugar
Butter
Pumpkin Puree
White Chocolate Chips
Heavy Cream
Light Corn Syrup
Salted Butter
Pumpkin Pie Spice
Vanilla Extract
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Substitute Ingredients:
Gingersnap Cookies: Graham crackers or speculoos cookies can work, though they’ll change the flavor profile slightly.
Pumpkin Puree: Sweet potato puree makes a great substitute for a similar texture and flavor.
White Chocolate Chips: Use chopped white chocolate bars or a high-quality white chocolate alternative.
Light Corn Syrup: Replace with honey, agave syrup, or maple syrup, though the consistency may vary.
Heavy Cream: Full-fat coconut milk or half-and-half can be used in a pinch.
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Step-By-Step Directions for Baking White Chocolate Pumpkin Pie Custard Pie:
Start by preheating your oven and making the gingersnap crust. Crush the cookies, mix with sugar and melted butter, and press into the pie dish before baking it briefly to set.
While the crust cools, roast the pumpkin puree to intensify its flavor and remove excess moisture.
To make the filling, heat cream, butter, and corn syrup until just simmering, then pour it over white chocolate to create a silky ganache. Whisk in roasted pumpkin and spices until smooth.
Once the filling is ready, spread it into the crust and refrigerate until set.
Top the pie with freshly whipped cream, either piped or spread, and garnish with crumbled gingersnaps. The final pie is rich, creamy, and lightly spiced with a buttery crunch from the crust—a dessert that’s festive yet easy to pull together.
FAQs About White Chocolate Pumpkin Pie:
Can I use fresh pumpkin instead of canned?
Yes! Roast and puree fresh pumpkin, but be sure to drain any excess liquid before using it in the recipe.Is there a substitute for corn syrup?
Honey or agave syrup works, but it may slightly change the flavor and consistency.Can I make this pie ahead of time?
Definitely. Make the pie a day ahead and store it in the fridge. Add the whipped cream just before serving.
How to Make the Best White Chocolate Pumpkin Pie:
Roast your pumpkin puree to enhance its natural sweetness and reduce water content.
Use high-quality white chocolate for the smoothest ganache and best flavor.
Whip your cream to medium-stiff peaks for a stable yet fluffy topping.
How to Prevent a Soggy Crust:
Bake the crust thoroughly before adding the filling.
Ensure the roasted pumpkin puree is thick and not watery to avoid excess moisture seeping into the crust.
Chill the pie fully to help the filling firm up.
How to Freeze or Store White Chocolate Pumpkin Pie:
To Store: Keep the pie covered in the fridge for up to 3 days. Add whipped cream just before serving to keep it fresh.
To Freeze: Wrap the pie tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge overnight and add the whipped cream topping before serving.
Recipe for White Chocolate Pumpkin Pie:
White Chocolate Pumpkin Pie
Ingredients
Instructions
- Begin by pre-heating your oven to 350 degrees F.
- Into a small bowl, add your processed gingersnap cookie crumbs and granulated sugar. Whisk well to combine.
- Once combined, add in your warm melted butter and mix thoroughly until all the crumbs have been coated in butter.
- Next, pour your crust mixture into your pie pan, and using a flat-bottomed measuring cup, press the crust mixture into an even layer across the bottom of the pan, as well as up the sides. Try to bring the sides up about 1/4 inch above the rim of the pie pan.
- Once the crust has been formed, place it into your preheated oven and bake it at 350 degrees F for 10 minutes.
- After the 10 minutes have passed, remove the crust from the oven and allow it to cool completely.
- While your crust is cooling, line a baking sheet with parchment paper and place your pumpkin puree onto it. Spread your puree into an even layer, and place the baking sheet into the oven at 350 degrees F. Allow the pumpkin to roast for 30 minutes to drive off some of the water. (After 30 minutes, the pumpkin should be darker and thicker, and should have decreased slightly in volume.)
- Once your pumpkin has roasted, set it aside and begin making your white chocolate ganache.
- To start, into a small sauce pot, add your heavy cream, light corn syrup, and butter. Place the pot on the stove and begin to cook the mixture over medium heat, stirring frequently until the mixture begins to steam a slightly simmer around the edges. (You do not want it to come to a full boil.)
- Once your mixture is heating, place your white chocolate into a large mixing bowl, and pour the hot cream over the top. Do not stir, but allow it to sit for 1-2 Minutes.
- After the 1-2 minutes are up, gently whisk the white chocolate mixture until it is smooth and all lumps are gone.
- Next, add in your pumpkin pie spice and roasted pumpkin and whisk until the mixture is completely smooth and silky.
- Once your filling has been mixed and your crust is cool, place your filling into your crust and smooth it into an even layer.
- Next, place your pie into the fridge to cool for 2 hours until completely set. (The filling should firm up slightly.)
- Once your pie is set, begin making your fresh whipped cream by placing your heavy cream, granulated sugar, and vanilla into the bowl of your stand mixer (if you don't have a stand mixer, an electric hand mixer will do.), and whipping it on high until medium-stiff peaks form.
- Once your whipped cream is made, either decoratively pipe it or spread it onto the top of your pie. Garnish with a crumbled-up gingersnap cookie, slice, serve, and enjoy!
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