There’s nothing quite like a homemade pumpkin pie filling the kitchen with warm spices and sweet, comforting aromas. I find the process of baking this classic pie from scratch—right down to roasting fresh pumpkin—makes it feel extra special during the holiday season. The combination of velvety filling, fragrant spices, and a golden flaky crust always brings a sense of warmth and tradition to my table.

Pumpkin Pie from Scratch

Why You’ll Love This Recipe

I love this recipe because it balances rich, creamy texture with just the right blend of spices. Making the pumpkin puree from scratch adds a freshness you can’t get from store-bought versions, though canned puree works perfectly well too. I also like that this pie isn’t overly sweet—the brown sugar, vanilla, and optional bourbon give it depth while the mascarpone and sour cream add a subtle tanginess. It’s a dessert that feels indulgent without being heavy, and it always wins over guests during the holidays.

Ingredients

(Here’s a tip: Check out 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 (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)

Directions

Prepare the pie crust: Make homemade pie dough and divide into two discs. Use one for the bottom crust and refrigerate the other for later. Chill the dough for 30–60 minutes before rolling it out.
Prepare the pumpkin puree: For fresh pumpkin, roast halved sugar pumpkins at 400°F (204°C) for 35–40 minutes until tender. Scoop, puree until smooth, and drain excess liquid. If using canned puree, simply measure and set aside.
Roll out the crust: Roll chilled dough to 12–14 inches and fit into a 9-inch pie plate. Tuck and crimp the edges, prick the base with a fork, and brush edges with egg wash. Chill again for 15–30 minutes.
Make the filling: Preheat oven to 425°F (220°C). In a saucepan, whisk together sugars, cornmeal, salt, and spices. Stir in pumpkin puree, bourbon, and vanilla, cooking until fragrant. Remove from heat and whisk in cream, mascarpone, sour cream, and eggs until smooth.
Bake the pie: Pour filling into the chilled crust. Bake at 425°F for 15 minutes, then reduce oven to 350°F (180°C) and bake for 30–35 minutes more, until set with a slight jiggle in the center.
Cool and serve: Let pie cool on a rack for 2–3 hours. Refrigerate for at least 2 hours before slicing.

Servings and timing

This recipe makes one 9-inch pie, serving about 8 people.
Preparation Time: 30–45 minutes
Cooking Time: 50–60 minutes
Total Time: 80–105 minutes

Variations

I sometimes swap the fresh pumpkin puree with butternut squash or sweet potato puree for a slightly different but equally delicious flavor.
For a dairy-free version, I replace the cream, mascarpone, and sour cream with a mix of coconut cream and coconut milk.
I like using maple syrup or coconut sugar instead of refined sugars for a more natural sweetness.
A splash of spiced rum works wonderfully in place of bourbon.

Storage/Reheating

I keep leftover pumpkin pie covered in the fridge for up to 5 days. To reheat, I warm individual slices in the oven at 300°F (150°C) for about 10 minutes or enjoy it chilled straight from the fridge. Freezing is also an option: wrap the pie tightly and freeze for up to 2 months, then thaw overnight in the fridge before serving.

FAQs

Can I make this pumpkin pie ahead of time?

Yes, I like to make it the night before so it has plenty of time to set. It keeps beautifully in the fridge.

Do I have to use fresh pumpkin?

No, canned pumpkin puree works just as well. I often use it when I’m short on time—it’s convenient and still makes a delicious pie.

How do I know when the pie is done baking?

I look for the edges to be set and the center to have a gentle jiggle. Overbaking can cause cracks, so I check it early and often.

Can I use store-bought pie crust?

Absolutely. While I enjoy making crust from scratch, a good-quality store-bought crust works fine if I’m pressed for time.

What can I serve with pumpkin pie?

I like to top slices with lightly sweetened whipped cream or even a scoop of vanilla ice cream for extra indulgence.

Conclusion

This homemade pumpkin pie is one of my favorite ways to celebrate fall and the holidays. From the spiced filling to the buttery crust, every step feels worth it once I slice into that perfectly set pie. Whether I make it with fresh pumpkin or use the convenience of canned puree, it’s always a showstopper dessert that I’m proud to bring to the table.