Description
This homemade Pumpkin Pie recipe from scratch delivers a rich, spiced filling enveloped in a flaky crust, perfect for a cozy autumn dessert. The blend of warm spices like cinnamon, nutmeg, and cloves combined with fresh pumpkin puree creates a comforting classic pie. Optional cognac or bourbon adds depth to the flavor, while the mascarpone and sour cream provide a creamy texture for a perfectly balanced pie.
Ingredients
Scale
Pie Filling
- 1 teaspoon water
- 1 large egg (slightly beaten)
- 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
- 2 cups fresh pumpkin puree (15 ounces, 288 grams) or canned pumpkin
- 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)
Instructions
- Preheat Oven: Begin by preheating your oven to 425°F (220°C) to ensure it reaches the right temperature for baking the pie.
- Prepare the Pie Crust: Roll out your preferred pie dough and place it in your pie dish, trimming any excess. Prick the bottom with a fork to prevent bubbling and chill it in the refrigerator while you make the filling.
- Mix Dry Ingredients: In a large bowl, combine light brown sugar, granulated sugar, cornmeal, sea salt, cinnamon, nutmeg, ginger, allspice, and cloves, stirring until well blended.
- Add Pumpkin and Flavorings: Stir in the fresh pumpkin puree or canned pumpkin along with the vanilla essence and optional cognac or bourbon until the mixture is smooth.
- Incorporate Dairy and Eggs: Whisk together the heavy cream, mascarpone cheese, sour cream, and the three large eggs in a separate bowl. Gradually add this to the pumpkin mixture, stirring continuously to combine all ingredients into a smooth custard.
- Fill the Crust: Pour the pumpkin filling evenly into the chilled pie crust, smoothing out the top with a spatula.
- Bake the Pie: Place the pie in the oven and bake at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.
- Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack for at least two hours to set properly before slicing and serving.
Notes
- Using fresh pumpkin puree will give a fresher flavor, but canned pumpkin is a convenient substitute.
- The optional cognac or bourbon adds a nice depth of flavor but can be omitted for a non-alcoholic version.
- Chilling the pie crust before filling helps prevent a soggy bottom.
- For best results, serve the pie with whipped cream or a scoop of vanilla ice cream.
