Description
This homemade pumpkin pie recipe from scratch combines warm spices and creamy pumpkin filling in a rich, velvety custard baked in a buttery crust. Perfect for fall or holiday desserts, it balances sweetness with aromatic cinnamon, nutmeg, and ginger, resulting in a classic American treat that’s both comforting and elegant.
Ingredients
Scale
Pie Crust
- 1 teaspoon water
- 1 large egg (slightly beaten)
- 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
- 1 teaspoon pure vanilla essence
Spices
- 2 teaspoons cinnamon powder
- 3/4 teaspoon nutmeg powder
- 1 teaspoon ground ginger
- 1/4 teaspoon allspice powder
- 1/4 teaspoon ground cloves
Filling
- 2 cups fresh pumpkin puree (15 ounces, 288 grams) or canned pumpkin
- 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)
Instructions
- Prepare the crust: Combine the water and slightly beaten egg, then mix with the sugars, cornmeal, sea salt, and vanilla essence to create a smooth dough. Chill if needed for better texture.
- Mix the spices: In a separate bowl, blend cinnamon, nutmeg, ginger, allspice, and cloves together uniformly.
- Make the pumpkin filling: In a large mixing bowl, combine the pumpkin puree with the mixed spices. Add the cognac or bourbon if using, then fold in the heavy cream, mascarpone, sour cream, and beaten eggs. Stir until the filling is smooth and well incorporated.
- Assemble the pie: Pour the prepared filling into the pie crust, spreading evenly.
- Bake the pie: Preheat the oven to 350°F (175°C). Bake the pumpkin pie for approximately 50-60 minutes, or until the filling is set around the edges but slightly wobbly in the center. A knife inserted should come out mostly clean.
- Cool and serve: Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving to allow the custard to firm up.
Notes
- Using fresh pumpkin puree can enhance flavor but canned pumpkin is a convenient substitute.
- Optional alcohol such as cognac or bourbon adds depth but can be omitted for a kid-friendly version.
- Ensure mascarpone and sour cream are at room temperature to blend smoothly into the filling.
- Chilling the pie before serving improves texture and flavor.
- Adjust spices to taste; pumpkin pie spice blends can be used as a shortcut.
