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
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)
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
