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

Scale

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)

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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.