If you’re craving a classic dessert that feels like a warm hug on a plate, this Pumpkin Pie from Scratch Recipe is exactly what you need. It combines perfectly spiced pumpkin puree with a luscious blend of mascarpone, sour cream, and a hint of bourbon, creating a pie that’s rich, creamy, and packed with cozy autumnal flavors. Making pumpkin pie from scratch elevates this timeless treat, letting you control every bit of spice and sweetness while filling your kitchen with the irresistible aroma of cinnamon and nutmeg.
Ingredients You’ll Need
Simple yet essential, these ingredients work in harmony to create the perfect pumpkin pie filling and crust. Each one contributes a unique layer of flavor, texture, or moisture that you won’t want to skip.
- Water (1 teaspoon): Helps the egg blend smoothly into the filling for perfect consistency.
- Large eggs (4, slightly beaten): Provide structure and richness to the pie filling for that classic custard texture.
- Light brown sugar (1/2 cup, packed): Adds a deep, molasses-like sweetness and moisture to balance the spices.
- Granulated sugar (1/4 cup): Brings brightness and helps achieve the perfect caramelization on top.
- Cornmeal (2 tablespoons): A secret ingredient that adds subtle texture and thickens the filling just right.
- Sea salt (1/2 teaspoon): Enhances and balances all the sweet and spicy flavors.
- Cinnamon powder (2 teaspoons): The heart of pumpkin pie’s signature warm spice.
- Nutmeg powder (3/4 teaspoon): Adds a hint of nuttiness and a touch of sweetness.
- Ground ginger (1 teaspoon): Brings a zesty warmth that livens up the pie.
- Allspice powder (1/4 teaspoon): A complex spice that rounds out the flavor profile beautifully.
- Ground cloves (1/4 teaspoon): Adds depth and a slightly smoky undertone.
- Fresh or canned pumpkin puree (2 cups, about 15 ounces): The star ingredient providing the vibrant orange color and rich, creamy base.
- Pure vanilla essence (1 teaspoon): Enhances the overall flavor with a sweet, floral note.
- Cognac or bourbon (3 tablespoons, optional): Adds a boozy warmth and complexity, perfect for grown-up gatherings.
- Heavy cream (1/2 cup): Contributes to the silky, smooth texture of the filling.
- Mascarpone cheese (1/4 cup, room temperature): A luxurious addition that makes the pie incredibly creamy and luscious.
- Sour cream (1/4 cup, room temperature): Adds a subtle tang and balances the sweetness beautifully.
How to Make Pumpkin Pie from Scratch Recipe
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients and measuring everything carefully. Make sure the mascarpone and sour cream are at room temperature for smooth incorporation. If you’re using fresh pumpkin, roast and puree it ahead of time for the best flavor.
Step 2: Preheat and Prepare the Crust
Preheat your oven to 350°F (175°C). While the oven heats up, prepare your pie crust—whether homemade or store-bought—by fitting it into a 9-inch pie dish. Crimp the edges for a beautiful decorative border. For a flakier crust, chill it in the fridge before baking.
Step 3: Mix the Dry Ingredients
In a bowl, combine the brown sugar, granulated sugar, cornmeal, sea salt, and all the spices: cinnamon, nutmeg, ginger, allspice, and cloves. Mixing these beforehand ensures every bite is bursting with that signature pumpkin pie spice blend.
Step 4: Blend the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, vanilla essence, cognac or bourbon if using, heavy cream, mascarpone, sour cream, and eggs. Gradually add the dry ingredients to this mixture and whisk gently until just combined. Avoid overmixing to keep the filling silky and tender.
Step 5: Pour and Bake
Pour the filling into the prepared pie crust, spreading it out evenly. Bake in the center rack for about 50 to 60 minutes. The pie is done when the edges are set but the center still jiggles slightly when shaken — it will continue to set as it cools.
Step 6: Cool Completely
Once baked, remove your pumpkin pie from the oven and allow it to cool on a wire rack for at least two hours. This resting time is key to letting the flavors meld and the filling to firm up perfectly for slicing.
How to Serve Pumpkin Pie from Scratch Recipe
Garnishes
Nothing elevates your pumpkin pie like the right garnishes. A generous dollop of freshly whipped cream dusted with cinnamon or nutmeg adds a light, creamy contrast to the dense filling. For something extra special, sprinkle toasted pecans or a drizzle of caramel sauce on top.
Side Dishes
Serve your pie alongside a scoop of vanilla bean ice cream for a classic pairing, or offer spiced chai or a warm cup of coffee to complement the flavors. A small plate of roasted chestnuts or a crisp apple salad also make wonderful autumnal accompaniments.
Creative Ways to Present
Surprise your friends by serving individual mini pumpkin pies in ramekins or using a flaky puff pastry base for a flaky twist. Layer pumpkin pie filling in clear glasses with crushed ginger snaps and whipped cream for a beautiful trifle-like dessert. These creative presentations keep the Pumpkin Pie from Scratch Recipe fresh and exciting.
Make Ahead and Storage
Storing Leftovers
After enjoying your pie, cover any leftovers tightly with plastic wrap or foil and store them in the refrigerator. Pumpkin pie keeps well for up to 4 days, and chilling actually enhances the flavors even more.
Freezing
If you want to save your pie for later, you can freeze it. Wrap the whole pie or individual slices in heavy-duty aluminum foil and place them in a freezer-safe container. Frozen pumpkin pie keeps well for up to 1 month and can be thawed overnight in the fridge before serving.
Reheating
To enjoy your leftover pie warm, preheat your oven to 325°F (163°C). Place the pie on a baking sheet and heat for about 15-20 minutes until warm throughout. Avoid microwaving to maintain the best texture.
FAQs
Can I use canned pumpkin puree for this Pumpkin Pie from Scratch Recipe?
Yes, canned pumpkin puree works perfectly and saves time. Just make sure to use pure pumpkin and not pumpkin pie filling to avoid extra sugars and spices.
What if I don’t have mascarpone cheese on hand?
You can substitute mascarpone with cream cheese or ricotta cheese for a slightly different but still creamy texture. Just soften the cheese before mixing it in.
Is it necessary to add cognac or bourbon?
The alcohol is optional but highly recommended for a rich, complex flavor. If you prefer not to use alcohol, simply omit it without any impact on the pie’s texture.
How can I tell when the pie is fully baked?
The edges of the filling should be set with a slight jiggle in the center. A knife inserted near the center should come out mostly clean with just a bit of moist filling on it.
Can I make this Pumpkin Pie from Scratch Recipe vegan or dairy-free?
This recipe is rich with dairy and eggs, but you can try plant-based substitutes like coconut cream, vegan cream cheese, and egg replacers. Keep in mind the texture and flavor will be different, so experiment accordingly.
Final Thoughts
There’s something truly special about making pumpkin pie from scratch that brings comfort and joy to any occasion. This Pumpkin Pie from Scratch Recipe not only delivers on classic, cozy flavors but offers a creamy and spiced twist that feels just like home. I encourage you to dive in, whip up this delicious pie, and share it with your loved ones — it’s a winner every time!
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Pumpkin Pie from Scratch Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Description
This Pumpkin Pie from Scratch combines warm spices and a creamy pumpkin filling baked in a tender crust for a classic fall dessert. The recipe features fresh or canned pumpkin puree enriched with mascarpone, sour cream, and heavy cream for a smooth texture, and a fragrant blend of cinnamon, nutmeg, ginger, allspice, and cloves delivers comforting autumn flavors. Optional cognac or bourbon adds a nuanced depth, making this pie a perfect centerpiece for holiday gatherings or cozy nights in.
Ingredients
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)
Pie Crust (if homemade)
- 1 teaspoon water (for crust assembly)
- 1 large egg (slightly beaten, for egg wash)
Instructions
- Prepare the pumpkin filling: In a large mixing bowl, combine the pumpkin puree, both sugars, cornmeal, sea salt, cinnamon, nutmeg, ginger, allspice, and cloves. Mix these dry and wet ingredients thoroughly to ensure an even distribution of spices and sugars throughout the pumpkin base.
- Add wet ingredients and enrich the mixture: Stir in the pure vanilla essence, cognac or bourbon if using, heavy cream, mascarpone cheese, and sour cream. Beat the eggs slightly and incorporate them into the mixture gradually while continuing to blend until the filling is smooth and creamy, without lumps.
- Prepare the pie crust: If making a crust from scratch, roll out your chilled dough and fit it into a 9-inch pie dish. Trim and flute the edges as desired. Lightly prick the bottom with a fork to prevent bubbling. Brush the edges with the slightly beaten egg to give a golden finish after baking.
- Fill the crust with the pumpkin mixture: Pour the prepared pumpkin filling evenly into the pie crust, smoothing the top with a spatula for an even layer.
- Bake the pie: Preheat your oven to 350°F (175°C). Place the pie on the middle rack and bake for about 55 to 65 minutes until the filling is just set with a slight wobble in the center and the crust is golden brown. A toothpick inserted near the center should come out mostly clean.
- Cool the pie: Remove the pie from the oven and allow it to cool completely on a wire rack to room temperature. This helps the filling to set fully and makes slicing easier.
- Serve and enjoy: Once cooled, slice the pie and serve it plain or with a dollop of whipped cream or vanilla ice cream for an extra indulgent treat.
Notes
- If you prefer using canned pumpkin, ensure it is pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
- Cornmeal in the filling helps absorb excess moisture, preventing a soggy crust and adding a pleasant texture.
- Adjust spices according to your taste preferences, increasing cinnamon or nutmeg for more warmth or adding a pinch of saltier allspice for depth.
- For a boozy flavor, cognac or bourbon is optional but enhances the overall richness.
- Be careful not to overbake the pie; the filling should be set but still have a slight jiggle to stay creamy.
- Let the pie cool completely before slicing to maintain neat, clean slices.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
