Description

This homemade pumpkin pie recipe from scratch delivers a rich, warmly spiced dessert perfect for autumn or holiday gatherings. Made with fresh pumpkin puree or canned pumpkin, a combination of traditional warming spices such as cinnamon, nutmeg, and cloves, and a creamy custard filling enriched with mascarpone, sour cream, and heavy cream, this pie combines silky texture with classic flavor. A splash of cognac or bourbon adds a sophisticated twist optional for layered depth. The crust is subtly enhanced with cornmeal for a pleasant texture and baked to golden perfection for a comforting, festive dessert.

Ingredients

Scale

Filling Ingredients

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)
1 large egg (slightly beaten, for brushing)
1 teaspoon water (for egg wash)

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Instructions

Prepare the Filling: In a large mixing bowl, combine the pumpkin puree, light brown sugar, granulated sugar, cornmeal, sea salt, cinnamon, nutmeg, ground ginger, allspice, and ground cloves. Whisk these together thoroughly to ensure the spices and sugars are evenly distributed.
Add Dairy and Eggs: Stir in the vanilla essence, cognac or bourbon if using, heavy cream, mascarpone cheese, and sour cream until the mixture is smooth and creamy. Gradually incorporate the three slightly beaten eggs, mixing gently until fully combined, creating a rich custard filling.
Prepare the Pie Crust: (Assuming a pre-made or homemade pie crust is ready as not specified) Roll out your pie crust and place it into a 9-inch pie dish. Trim the edges and flute or crimp as desired for a decorative border.
Fill the Crust: Pour the pumpkin custard filling evenly into the prepared crust, smoothing the top with a spatula.
Apply Egg Wash: In a small bowl, combine the slightly beaten egg with one teaspoon of water to make an egg wash. Brush the edges of the pie crust evenly to promote a golden, glossy finish during baking.
Bake the Pie: Preheat your oven to 350°F (175°C). Bake the pie for approximately 50 to 60 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The crust should be golden brown and firm.
Cool: Remove the pie from the oven and allow it to cool completely on a wire rack. This helps the filling to set properly before slicing and serving. Optionally chill in the refrigerator for a few hours.

Notes

Fresh pumpkin puree can be made by roasting and pureeing pumpkin; canned pumpkin puree is an easy alternative.
Cognac or bourbon adds depth but can be omitted for a non-alcoholic version.
Ensure the mascarpone and sour cream are at room temperature to incorporate smoothly.
Use an instant-read thermometer to check filling if desired; it should read around 175°F (80°C) when done.
Allow the pie to cool fully before cutting to maintain clean slices.