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Pumpkin Pie from Scratch Recipe

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4.7 from 123 reviews

This Pumpkin Pie from Scratch recipe delivers a rich, creamy, and flavorful dessert perfect for autumn and holiday gatherings. Featuring a homemade pie crust and a warmly spiced pumpkin filling enriched with mascarpone, sour cream, and a splash of cognac, this pie offers a delightful balance of sweetness and depth. Detailed instructions guide you through making fresh pumpkin puree if desired, preparing the crust, and baking the pie to perfection for a classic seasonal treat.

Ingredients

Scale

Egg Wash

  • 1 tsp water
  • 1 large egg, lightly beaten

Pumpkin Filling

  • 1/2 cup light brown sugar, packed
  • 3/4 tsp nutmeg
  • 2 tsp cinnamon (McCormick recommended)
  • 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 (15 ounces, canned or homemade)
  • 1 tsp vanilla essence
  • 1/4 cup granulated sugar

Pie Crust

  • Homemade pie crust dough (enough for a 9-inch pie)

Instructions

  1. Prepare the Pie Crust: Make your homemade pie crust dough and divide it into two discs. Use one disc for the pie base and refrigerate or freeze the other for future use. Chill the dough for 30 to 60 minutes before rolling it out.
  2. Prepare the Pumpkin Puree: If using canned pumpkin puree, measure 15 ounces and proceed. For fresh puree, preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. Cut two small sugar pumpkins or one large pumpkin in half, remove seeds and stringy pulp. Salt the insides lightly and place flesh side down on the tray. Bake for 35 to 40 minutes until flesh is soft. Let cool, then puree until smooth with an immersion blender or food processor. Drain excess water gently without mashing out moisture.
  3. Shape the Pie Crust: Roll out the chilled dough to a 12-14 inch diameter and transfer it carefully into a 9-inch pie plate. Press the dough gently into the plate and fold the edges under to create a thick border. Crimp the edges decoratively. Prick holes in the bottom and sides with a fork. Brush the crimped edges lightly with the egg wash prepared earlier. Chill the crust in the fridge for 30 minutes or freezer for 15 minutes to firm.
  4. Make the Pumpkin Filling: Preheat the oven to 425°F (220°C) and position the oven rack in the center. In a large saucepan over medium heat, whisk together brown sugar, granulated sugar, cinnamon, nutmeg, cloves, allspice, ginger, sea salt, and cornmeal. Stir in the pumpkin puree, cognac, and vanilla extract until smooth. Cook the mixture for 4 to 5 minutes, whisking continuously until it begins to bubble softly and emit a fragrant aroma. Remove from heat and whisk in heavy cream, mascarpone cheese, sour cream, and the beaten eggs until fully incorporated.
  5. Bake the Pie: Pour the warm pumpkin filling into the chilled pie crust. Place the pie on a parchment-lined baking sheet on the middle rack. Bake at 425°F (220°C) for 15 minutes to set the crust initially. Immediately reduce oven temperature to 350°F (180°C) and continue baking for 30 to 35 minutes. The pie should be mostly set with a slight jiggle in the center. Check doneness around 20, 25, and 30 minutes to avoid overbaking.
  6. Cool and Serve: Remove the pie from the oven and set it on a wire rack to cool completely, about 2 to 3 hours. Refrigerate the pie for an additional 2 hours before slicing to fully set the filling. Store leftovers covered in an airtight container or wrapped with foil in the fridge for up to 5 days.

Notes

  • For best results, use Libby’s pumpkin puree or make fresh puree following the instructions.
  • You can substitute bourbon for cognac to vary the flavor.
  • Allowing the pie filling to cook slightly on the stovetop before baking helps prevent cracks and improves texture.
  • Keep the pie crust chilled during preparation to ensure a flaky, buttery crust.
  • Cooling the pie thoroughly before cutting ensures clean slices and proper setting of the filling.
  • Use good quality spices for the best flavor impact.

Keywords: pumpkin pie, homemade pumpkin pie, fall dessert, holiday pie, pumpkin puree, spiced pumpkin pie, Thanksgiving dessert

Find it online: https://nataliereeve.com/pumpkin-pie-from-scratch-recipe/