Introduction

This homemade pumpkin pie is rich, creamy, and packed with warm spices for the perfect fall dessert. Made from scratch with a buttery crust and smooth pumpkin filling, it’s a comforting classic that shines at any holiday table.

A close-up of a sliced pumpkin pie with two visible layers: a smooth, shiny orange pumpkin filling layer on top and a slightly lighter, denser orange layer underneath, all encased in a thick, golden-brown, crimped crust around the edges. The pie is in a white pie dish, placed on a white marbled surface with a neutral-colored cloth visible below, and a slice is being lifted by a black pie server. The overall colors show warm orange tones contrasted with the light crust and the white dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp water
1 large egg (lightly beaten)
1/2 cup light brown sugar (packed)
3/4 tsp nutmeg
2 tsp cinnamon
1/4 cup sour cream
1/4 cup mascarpone cheese
1/4 tsp ground cloves
1 tsp ground ginger
3 large eggs (lightly beaten)
1/2 tsp sea salt
1/2 cup heavy cream
1/4 tsp allspice
2 tbsp cornmeal
3 tbsp cognac or bourbon
2 cups pumpkin puree
1 tsp vanilla essence
1/4 cup granulated sugar

Instructions

Step 1: Prepare the pie crust. Make your homemade pie crust and divide it into two discs. Use one disc for the bottom crust, and store the other in the fridge or freezer for another pie. Refrigerate the dough for 30 minutes to an hour before rolling it out.
Step 2: Prepare the pumpkin puree. If using canned, measure 2 cups and proceed. To make fresh puree, preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. Cut stemmed pumpkins in half, remove seeds and pulp. Season with salt and place flesh-side down on tray. Bake 35-40 minutes until tender. Cool and blend until smooth, draining excess water.
Step 3: Roll out the pie dough to 12-14 inches and fit it carefully into a 9-inch pie plate. Tuck overhang underneath and crimp edges. Poke holes in the crust with a fork. Whisk egg with water for an egg wash and brush the crust edges. Chill in fridge 30 minutes or freezer 15 minutes to firm up.
Step 4: Make the filling. Preheat oven to 425°F (220°C). In a saucepan over medium heat, whisk brown sugar, granulated sugar, spices, salt, and cornmeal. Add pumpkin puree, bourbon, and vanilla and whisk until smooth. Cook 4-5 minutes, whisking until fragrant and bubbling. Remove from heat and whisk in heavy cream, mascarpone, sour cream, and eggs until smooth.
Step 5: Pour the warm filling into the chilled crust. Place pie on parchment-lined baking tray and bake on middle rack 15 minutes. Reduce temperature to 350°F (180°C) and bake an additional 30-35 minutes until mostly set with a slight jiggle in the center. Check at 20, 25, and 30 minutes.
Step 6: Cool and serve. Place pie on a rack for 2-3 hours to cool completely. Refrigerate for 2 hours before serving. Store in airtight container or covered tightly with foil in the fridge up to 5 days.

Tips & Variations

Using cognac adds a rich depth, but bourbon works well for a smoky twist.
For extra flaky crust, chill the dough well before rolling and avoid overworking it.
Roast pumpkin seeds separately for a crunchy snack or pie garnish.
Try swapping mascarpone for cream cheese if desired for a tangier filling.

Storage

Store leftover pumpkin pie covered tightly in the refrigerator for up to 5 days. Reheat slices gently in a warm oven or enjoy cold. Avoid freezing as the creamy filling can separate.

How to Serve

A close-up image of a single slice of pumpkin pie on a white plate, placed on a beige cloth over a white marbled surface. The pie has three visible layers: a golden-brown crust at the bottom with a slightly crumbly texture, a thick orange pumpkin filling in the middle showing a smooth and dense texture, and a dollop of white whipped cream on top near the edge of the slice. In the background, part of the whole pie with a similar golden crust is visible, slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree instead of fresh?

Yes, canned pumpkin puree is a convenient and reliable option that works perfectly for this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling.

How do I know when the pumpkin pie is done baking?

The pie is done when most of the filling is set but the center still has a slight jiggle when gently shaken. This ensures a creamy texture without overbaking.