Why You’ll Love Pumpkin Pie from Scratch Recipe
This pumpkin pie has a silky, creamy texture with a perfectly balanced spice flavor.
It can be made with fresh pumpkin puree or canned pumpkin.
The mascarpone, sour cream, and heavy cream make the filling extra rich and smooth.
It is a great dessert for holidays, fall dinners, or any cozy occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 teaspoon water
1 large egg, slightly 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 or canned pumpkin
1 teaspoon pure vanilla essence
3 tablespoons cognac or bourbon, optional
1/2 cup heavy cream
1/4 cup mascarpone cheese, room temperature
1/4 cup sour cream, room temperature
3 large eggs, slightly beaten
1 unbaked pie crust
Directions
Preheat the oven to 375°F.
In a small bowl, mix 1 large beaten egg with 1 teaspoon water to make an egg wash. Brush the edges of the pie crust lightly with the egg wash.
In a large mixing bowl, whisk together the brown sugar, granulated sugar, cornmeal, sea salt, cinnamon, nutmeg, ginger, allspice, and cloves.
Add the pumpkin puree, vanilla essence, and cognac or bourbon if using. Mix until smooth.
Whisk in the heavy cream, mascarpone cheese, and sour cream until well combined.
Add the 3 beaten eggs and mix gently until the filling is smooth and even.
Pour the filling into the prepared pie crust.
Bake for 50 to 60 minutes, or until the edges are set and the center still has a slight jiggle.
Let the pie cool completely before slicing. Chill before serving for the cleanest slices.
Servings and timing
Servings: 4
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Variations
Use canned pumpkin for a quicker version.
Replace cognac or bourbon with extra vanilla essence for an alcohol-free pie.
Add a pinch of cardamom for a warmer spice flavor.
Top with whipped cream before serving.
Use a graham cracker crust for a sweeter, easier base.
Storage/Reheating
Store leftover pumpkin pie covered in the refrigerator for up to 4 days.
To freeze, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Serve chilled, at room temperature, or gently warmed. To reheat, warm slices in a 300°F oven for about 10 minutes.
FAQs
Can I use canned pumpkin instead of fresh pumpkin puree?
Yes, canned pumpkin works well and gives a smooth, consistent texture.
Can I make this pie ahead of time?
Yes, this pie is great made one day ahead because it has time to chill and set.
Do I have to use cognac or bourbon?
No, it is optional. You can leave it out without changing the texture much.
Why is cornmeal added to the filling?
Cornmeal helps thicken the filling slightly and gives the pie a pleasant structure.
Can I use pumpkin pie spice instead of individual spices?
Yes, you can replace the spices with pumpkin pie spice, though the flavor may be slightly different.
How do I know when pumpkin pie is done?
The edges should be set, and the center should still jiggle slightly when moved.
Should pumpkin pie be served warm or cold?
It can be served either way, but chilling helps the filling set better.
Can I make this pie without mascarpone?
Yes, you can replace mascarpone with cream cheese for a similar creamy texture.
Why did my pumpkin pie crack?
Cracks usually happen when the pie is overbaked or cooled too quickly.
Can I use homemade pie crust?
Yes, homemade pie crust works perfectly with this filling.
Conclusion
Pumpkin pie from scratch is a classic dessert with a creamy filling, warm spices, and rich homemade flavor. Whether you use fresh pumpkin puree or canned pumpkin, this recipe creates a comforting pie that is perfect for holidays, family dinners, or any time you want a cozy dessert.
