Description

Pumpkin Pie from Scratch is a classic autumn dessert featuring a delicate homemade crust filled with a silky blend of fresh pumpkin puree, warming spices, and a creamy custard base. This recipe yields a perfectly balanced pie with a subtly spiced flavor, rich texture from mascarpone and sour cream, and an optional hint of bourbon. Each slice highlights the natural sweetness of pumpkin and spices, making it ideal for holiday gatherings or any festive occasion.

Ingredients

Scale

1 teaspoon water
1 large egg, beaten
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 tablespoons cornmeal
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
2 cups fresh pumpkin puree
1 teaspoon pure vanilla essence
3 tablespoons cognac or bourbon (optional)
1/2 cup heavy cream
1/4 cup mascarpone cheese
1/4 cup sour cream
3 large eggs, beaten
Homemade pie crust

Cook Mode Prevent your screen from going dark

Instructions

Make the pie crust, roll it out, and place in a 9-inch pie plate.
Crimp the edges, brush with egg wash, and chill for 30 minutes.
Preheat oven to 425°F.
In a saucepan, whisk together the brown sugar, granulated sugar, spices, salt, and cornmeal.
Add the pumpkin puree, cognac or bourbon (if using), and vanilla essence to the saucepan.
Cook over medium heat for 4-5 minutes until fragrant and bubbling.
Remove from heat and whisk in the heavy cream, mascarpone cheese, sour cream, and beaten eggs.
Pour the warm filling into the chilled pie crust.
Bake at 425°F for 15 minutes.
Reduce oven temperature to 350°F and bake for an additional 30-35 minutes, or until the center barely jiggles.
Allow the pie to cool for 2-3 hours, then refrigerate for at least 2 hours before serving.

Notes

You may substitute mascarpone with cream cheese or omit cognac/bourbon for an alcohol-free version. Prepare the crust a day ahead and refrigerate, or freeze baked pie for up to 2 months. Store leftovers covered in the fridge for 3 days. If the filling cracks, slightly underbake next time; shield the crust with foil if over-browning. For a denser texture, use only heavy cream instead of combining mascarpone and sour cream.

Prep Time: 45 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 22g
Sodium: 210mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 3g
Protein: 6g
Cholesterol: 85mg