There is something truly magical about mastering a classic dessert that feels both timeless and comforting, and this Pumpkin Pie from Scratch Recipe is exactly that kind of treasure. With a perfectly spiced pumpkin filling nestled in a tender crust, this pie celebrates the flavors of fall in the most delightful way. Whether you are baking for a holiday feast or simply craving a cozy treat, this recipe combines easy-to-find ingredients with straightforward steps that yield a wonderfully rich and flavorful pumpkin pie that everyone will love.
Ingredients You’ll Need
Getting the ingredients right is half the battle won when it comes to baking a pumpkin pie that tastes homemade and full of depth. Each ingredient in this Pumpkin Pie from Scratch Recipe plays a special role in enhancing the flavor, texture, and aroma, so having them on hand ensures your pie will turn out beautifully every time.
- 1 teaspoon water: Used to help bind the crust and filling for the perfect consistency.
- 1 large egg (slightly beaten): Adds structure and richness to the filling.
- 1/2 cup packed light brown sugar (110 grams): Brings warmth and subtle molasses flavor to complement the pumpkin.
- 1/4 cup granulated sugar (50 grams): Balances sweetness without overpowering the spices.
- 2 tablespoons cornmeal (yellow or white): Helps absorb moisture and create a smooth texture.
- 1/2 teaspoon sea salt: Enhances the flavors and cuts through sweetness.
- 2 teaspoons cinnamon powder: Provides that classic autumn spice aroma.
- 3/4 teaspoon nutmeg powder: Adds warmth and depth to the seasoning blend.
- 1 teaspoon ground ginger: Gives a gentle zing that lifts the spices.
- 1/4 teaspoon allspice powder: Introduces complex spicy notes with berry-like undertones.
- 1/4 teaspoon ground cloves: Adds a hint of aromatic earthiness without overwhelming.
- 2 cups fresh pumpkin puree (15 ounces, 288 grams) or canned pumpkin: The star ingredient that provides that luscious pumpkin flavor and creamy texture.
- 1 teaspoon pure vanilla essence: Rounds out the spices with sweet, fragrant undertones.
- 3 tablespoons cognac or bourbon (optional): Adds a sophisticated depth and a subtle boozy warmth.
- 1/2 cup heavy cream (120 grams): Helps make the filling silky and rich.
- 1/4 cup mascarpone cheese, room temperature (56 grams): Contributes luxurious creaminess and a slight tanginess.
- 1/4 cup sour cream, room temperature (56 grams): Balances sweetness with a gentle tartness and adds moisture.
- 3 large eggs (slightly beaten): Ensures a firm, custardy texture once baked.
How to Make Pumpkin Pie from Scratch Recipe
Step 1: Prepare Your Crust and Preheat Your Oven
Begin by making sure your oven is preheated to the appropriate temperature, usually around 350°F (175°C). While the oven warms up, prepare the pie crust of your choice or use a pre-made crust if you’re short on time. A well-made crust is essential as it provides the sturdy but flaky base that complements the tender filling perfectly. Don’t forget to chill your pie crust for at least 30 minutes if you’re making it from scratch, so it holds shape during baking.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the brown sugar, granulated sugar, cornmeal, sea salt, cinnamon, nutmeg, ginger, allspice, and cloves. Mixing these dry ingredients first ensures that the spices are evenly distributed, creating layers of flavor throughout the pie. The cornmeal is a clever addition that helps absorb moisture and prevents any sogginess in the filling.
Step 3: Combine the Pumpkin and Wet Ingredients
In a separate bowl, stir together the pumpkin puree, vanilla essence, and, if using, cognac or bourbon. Then add the heavy cream, mascarpone cheese, and sour cream, whisking until smooth. This mixture becomes decadently creamy and comforting. Finally, beat in the eggs one at a time, making sure everything is combined fully for that irresistible custard-like consistency once baked.
Step 4: Incorporate Wet and Dry Ingredients
Gradually fold the dry mixture into the wet pumpkin mixture. This slow incorporation helps prevent any lumps and guarantees that the thickened filling will set beautifully in the oven. By folding gently, you preserve the smoothest texture possible, which is so important for a pumpkin pie that melts in your mouth.
Step 5: Pour and Bake
Pour the filling into your prepared pie crust, smoothing the top with a spatula. Place the pie on the center rack and bake for 50 to 60 minutes or until the center is set but still slightly jiggly. This ensures a silky filling that is not overcooked, preserving the luxurious mouthfeel alongside the rich spices. Let the pie cool completely on a rack before slicing.
How to Serve Pumpkin Pie from Scratch Recipe
Garnishes
A dollop of freshly whipped cream or a scoop of vanilla bean ice cream takes this pumpkin pie to the next level. You can also sprinkle a little extra cinnamon or nutmeg on top to echo the flavors inside, or add a few toasted pecans or walnuts for a crunchy contrast. These simple garnishes add charm and extra layers of flavor to your presentation.
Side Dishes
Serve your pumpkin pie with a side of spiced cider or a warm cup of coffee to complement those rich, autumnal flavors. If you are planning a full meal, a light fresh salad or roasted root vegetables make excellent sides and keep the meal balanced and satisfying.
Creative Ways to Present
For a fun twist, try baking mini pumpkin pies in ramekins or tartlet pans—they make perfect individual servings and look incredibly inviting. Another creative idea is to layer the pumpkin pie filling with whipped cream and crushed ginger cookies in a clear trifle bowl for a festive dessert that shows off each delicious layer.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover pumpkin pie covered tightly with plastic wrap or foil in the refrigerator. It will keep fresh and delicious for up to 4 days. The flavors tend to mellow beautifully overnight, making the next-day slices even more enjoyable.
Freezing
If you want to prepare ahead or preserve any leftovers for longer, pumpkin pie freezes really well. Wrap pie slices individually with plastic wrap and foil, then freeze them for up to 2 months. To enjoy, thaw overnight in the refrigerator before reheating gently.
Reheating
To warm leftover pumpkin pie, place slices on a baking sheet and heat in a preheated 350°F (175°C) oven for 10-15 minutes. This refreshes the crust’s crispness and warms the filling without drying it out. Avoid microwaving, which can make the crust soggy and the texture less appealing.
FAQs
Can I use canned pumpkin or do I have to use fresh?
You can absolutely use canned pumpkin puree, which is convenient and consistent in texture. Fresh pumpkin puree works just as well and offers a slightly fresher flavor, but using either will make a delicious pumpkin pie.
Do I need the cognac or bourbon in the recipe?
The cognac or bourbon is optional but highly recommended as it adds a subtle warmth and complexity to the pie’s flavor. If you prefer not to use alcohol, simply leave it out; the pie will still be wonderfully spiced and rich.
How can I tell when the pumpkin pie is done baking?
The pie is done when the edges look set and the center jiggles just slightly when you gently shake the pan. This gentle wobble means the filling is cooked but still creamy, ensuring a smooth texture instead of a dry or cracked filling.
Can I make the Pumpkin Pie from Scratch Recipe vegan or dairy-free?
With some ingredient swaps like using coconut cream instead of heavy cream and vegan butter for the crust, you can adapt this recipe to be dairy-free. For eggs, flaxseed or chia egg replacements can work, but results may vary slightly in texture.
How long does this pie keep fresh at room temperature?
Because this pie contains dairy and eggs, it’s best to refrigerate it after serving and not leave it out at room temperature for more than 2 hours to ensure food safety and freshness.
Final Thoughts
There’s something so rewarding about creating a homemade dessert that not only tastes incredible but carries the spirit of the season in every bite. This Pumpkin Pie from Scratch Recipe brings together a fabulous blend of spices and creamy textures that will surely become a beloved classic in your kitchen. I can’t wait for you to try it and share its warmth and deliciousness with your friends and family!
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Pumpkin Pie from Scratch Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delicious Pumpkin Pie from scratch is a classic dessert perfect for fall and holiday celebrations. It features a spiced pumpkin filling made with fresh or canned pumpkin puree, enhanced by warm spices like cinnamon, nutmeg, and ginger, and enriched with cream, mascarpone, and sour cream for a silky texture. Cognac or bourbon adds a subtle depth of flavor, making this pie a truly indulgent treat.
Ingredients
Crust
- 1 teaspoon water
Spices and Sugars
- 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
Pumpkin Filling
- 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)
- 1 large egg (slightly beaten)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pumpkin pie.
- Prepare the pie crust: Although the recipe does not list a full crust preparation, add 1 teaspoon water to your prepared pie dough to help with sealing and rolling. Roll out your pie crust and fit it into a 9-inch pie pan. Chill it while preparing the filling.
- Mix dry ingredients: In a large mixing bowl, combine the light brown sugar, granulated sugar, cornmeal, sea salt, cinnamon, nutmeg, ginger, allspice, and cloves. Stir until well blended, which forms the spice base for the pie filling.
- Add pumpkin puree and flavorings: Stir in the fresh or canned pumpkin puree, vanilla essence, and if using, the cognac or bourbon. Mix thoroughly to combine all flavors consistently.
- Incorporate dairy and eggs: Add the heavy cream, mascarpone cheese, sour cream, and slightly beaten eggs (all 3 large eggs) into the pumpkin mixture. Whisk continuously until the mixture is smooth and creamy.
- Fill the pie crust: Pour the pumpkin filling into the chilled pie crust, smoothing the top with a spatula for even baking.
- Prepare egg wash: Lightly beat the additional large egg and brush over the exposed edges of the pie crust to give it a golden brown finish.
- Bake the pie: Place the pie on the middle rack of the preheated oven. Bake for approximately 50-60 minutes or until the filling is set but still slightly jiggly in the center, and the crust is golden brown.
- Cool the pie: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This ensures the filling sets properly and is easier to slice.
- Serve and enjoy: Slice the pumpkin pie and serve with whipped cream or your favorite topping. Enjoy this classic dessert warm or chilled.
Notes
- You can use either fresh pumpkin puree made by roasting and blending pumpkin or canned pumpkin puree for convenience.
- Cognac or bourbon is optional but adds a nice depth of flavor to the filling.
- Ensure not to overbake; the center should remain slightly jiggly as it will firm up while cooling.
- Allow the pie ample time to cool before slicing to get clean slices.
- Store leftovers covered in the refrigerator for up to 3 days.
