Description
This classic Pumpkin Pie from Scratch features a rich, spiced pumpkin filling made with fresh pumpkin puree and a blend of warming spices like cinnamon, nutmeg, and ginger. The creamy filling combines mascarpone, sour cream, and heavy cream, lightly sweetened with brown and granulated sugars and a touch of cognac or bourbon for depth. Perfectly baked in a flaky crust, this pie is an indulgent dessert ideal for fall and holiday gatherings.
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 teaspoon water
- 1 large egg (slightly beaten, for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking your pumpkin pie.
- Prepare the Pumpkin Mixture: In a large mixing bowl, combine the pumpkin puree with light brown sugar, granulated sugar, cornmeal, sea salt, cinnamon, nutmeg, ground ginger, allspice, and ground cloves. Mix thoroughly to evenly distribute the spices and sugars.
- Add Creamy Ingredients: Stir in the heavy cream, mascarpone cheese, sour cream, and vanilla essence until the mixture is smooth and creamy. Beat the 3 large eggs with 1 teaspoon of water and slowly incorporate into the pumpkin mixture for a uniform filling.
- Optional Flavor Enhancement: If using, gently mix in the cognac or bourbon to add depth and complexity to the pie’s flavor profile.
- Prepare the Pie Crust: Roll out your favorite pie dough and place it carefully into a 9-inch pie dish, trimming any excess dough around the edges.
- Fill the Crust: Pour the pumpkin filling evenly over the prepared crust, smoothing the top with a spatula for an even layer.
- Apply Egg Wash: Lightly brush the pie crust edges with the beaten egg to achieve a beautiful golden finish during baking.
- Bake the Pie: Place the pie in the preheated oven and bake for approximately 50 to 60 minutes or until the filling is set but still slightly jiggly in the center. To prevent the crust edges from burning, cover them with foil or a pie shield after 30 minutes if necessary.
- Cool the Pie: 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.
- Serve and Enjoy: Serve your pumpkin pie chilled or at room temperature, optionally topped with whipped cream or a sprinkle of cinnamon.
Notes
- Using fresh pumpkin puree will yield the best flavor, but canned pumpkin is a convenient substitute.
- The cognac or bourbon is optional but adds a lovely depth to the filling.
- Brush the crust edges with egg wash for a shiny, golden crust.
- Prevent overbrowning by covering crust edges with foil halfway through baking.
- Allow the pie to cool fully before serving to ensure the filling sets well.
