Description
This Pumpkin Pie from Scratch is a classic, richly spiced dessert perfect for autumn gatherings. Made with a homemade pumpkin puree or quality canned pumpkin, combined with warm spices like cinnamon, nutmeg, and cloves, this pie offers a creamy, smooth texture enhanced by mascarpone and sour cream for a luxurious finish. The inclusion of cognac or bourbon adds a subtle depth of flavor, making this traditional treat an indulgent holiday favorite.
Ingredients
Scale
Pie Filling
- 2 cups fresh pumpkin puree (15 ounces, 288 grams) or canned pumpkin
- 1/2 cup packed light brown sugar (110 grams)
- 1/4 cup granulated sugar (50 grams)
- 2 tablespoons cornmeal (yellow or white)
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon powder
- 3/4 teaspoon nutmeg powder
- 1 teaspoon ground ginger
- 1/4 teaspoon allspice powder
- 1/4 teaspoon ground cloves
- 1 teaspoon pure vanilla essence
- 3 tablespoons cognac or bourbon (optional)
- 1/2 cup heavy cream (120 grams)
- 1/4 cup mascarpone cheese, room temperature (56 grams)
- 1/4 cup sour cream, room temperature (56 grams)
- 3 large eggs (slightly beaten)
Additional Ingredients
- 1 large egg (slightly beaten) – for egg wash
- 1 teaspoon water – for egg wash
Instructions
- Prepare the Pie Crust: Begin by preheating your oven to 425°F (220°C). Roll out your prepared pie dough into a 9-inch pie dish, trimming any excess edges and crimping the rim to your liking. Brush the crust lightly with a mixture of 1 teaspoon water and 1 large beaten egg for a glossy finish.
- Mix the Dry Ingredients: In a large mixing bowl, combine 1/2 cup light brown sugar, 1/4 cup granulated sugar, 2 tablespoons cornmeal, 1/2 teaspoon sea salt, 2 teaspoons cinnamon, 3/4 teaspoon nutmeg, 1 teaspoon ground ginger, 1/4 teaspoon allspice, and 1/4 teaspoon ground cloves. Whisk these together until evenly blended.
- Add Pumpkin and Flavorings: Stir in 2 cups fresh or canned pumpkin puree into the dry mixture. Mix well to coat the pumpkin evenly with the spices and sugars. Then add 1 teaspoon pure vanilla essence and 3 tablespoons cognac or bourbon if using, mixing to combine.
- Incorporate Cream and Eggs: In a separate bowl, whisk together 1/2 cup heavy cream, 1/4 cup mascarpone cheese, and 1/4 cup sour cream until smooth. Gradually add this cream mixture into the pumpkin-spice mixture. Slowly incorporate 3 large slightly beaten eggs into the filling, stirring gently until fully combined and smooth.
- Fill and Bake: Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula. Place the pie on the middle rack of the preheated oven and bake at 425°F (220°C) for 15 minutes. Then lower the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the filling is set around the edges but still slightly wobbly in the center.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack. This ensures the filling fully sets and the flavors meld beautifully. Serve chilled or at room temperature, optionally topped with whipped cream for extra indulgence.
Notes
- Use fresh pumpkin puree for best flavor, but good quality canned pumpkin puree works well too.
- The cognac or bourbon is optional but adds a wonderful depth of flavor.
- Let the pie cool fully before slicing to ensure clean cuts.
- If the crust edges brown too quickly, cover them with foil during baking.
- The cornmeal in the filling adds texture and helps absorb excess moisture.
- Store leftovers covered in the refrigerator for up to 3 days.
