Description
This Pumpkin Pie from Scratch is a classic dessert featuring a rich and creamy pumpkin filling infused with warm spices such as cinnamon, nutmeg, and ginger, baked to perfection in a buttery crust. Perfect for cozy fall gatherings, it combines fresh or canned pumpkin puree with a blend of brown and granulated sugars, cream, and a hint of bourbon or cognac for an extra depth of flavor.
Ingredients
Scale
Filling Ingredients
- 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
- 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 (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)
Instructions
- Preheat the oven: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking your pumpkin pie evenly.
- Prepare the crust: While not listed explicitly, prepare your favorite pie crust (homemade or store-bought) by rolling it out and fitting it into a 9-inch pie dish, trimming and fluting the edges as desired.
- Mix dry ingredients: In a large mixing bowl, combine the light brown sugar, granulated sugar, cornmeal, sea salt, cinnamon, nutmeg, ginger, allspice, and ground cloves thoroughly to blend the spices and sugars evenly.
- Add pumpkin and eggs: Stir in the pumpkin puree, 1 large slightly beaten egg, and 3 additional beaten eggs into the spiced sugar mixture, mixing until smooth and uniform.
- Add liquids and dairy: Mix in the water, vanilla essence, cognac or bourbon (if using), heavy cream, mascarpone cheese, and sour cream, ensuring the filling is well combined and creamy in texture.
- Fill the crust: Pour the prepared pumpkin pie filling into the pie crust, spreading it out evenly with a spatula.
- Bake the pie: Place the pie on the center rack of the preheated oven and bake for approximately 55 to 65 minutes, or until the filling is set but still slightly jiggly in the center. A knife or toothpick inserted should come out mostly clean.
- Cool the pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to fully set. Refrigerate before serving if preferred chilled.
Notes
- If using fresh pumpkin puree, cook and puree the pumpkin flesh until smooth before measuring.
- The optional cognac or bourbon adds depth of flavor but can be omitted for a non-alcoholic version.
- Allow the mascarpone and sour cream to come to room temperature before mixing to ensure a smooth filling.
- The cornmeal helps to slightly thicken the filling and adds a subtle texture.
- Be careful not to overbake the pie to prevent cracking and dryness.
- Serve with whipped cream or a scoop of vanilla ice cream for a perfect dessert experience.
