Description
A classic pumpkin pie made completely from scratch with roasted pumpkin puree, warm spices, and a creamy mascarpone-sour cream filling baked in a flaky crust. Perfect for fall gatherings and holiday tables.
Ingredients
- 1 tsp water
- 1 large egg, slightly beaten (for egg wash)
- 1/2 cup packed light brown sugar (110 g)
- 1/4 cup granulated sugar (50 g)
- 2 tbsp cornmeal (yellow or white)
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 2 cups pumpkin puree (15 oz / 288 g, fresh or canned)
- 1 tsp pure vanilla extract
- 3 tbsp cognac or bourbon (optional)
- 1/2 cup heavy cream (120 g)
- 1/4 cup mascarpone cheese, room temperature (56 g)
- 1/4 cup sour cream, room temperature (56 g)
- 3 large eggs, slightly beaten
- 1 homemade or store-bought pie crust
Instructions
- Prepare pie crust: Roll out dough to fit a 9-inch pie plate, tuck and crimp edges, prick the base with a fork, brush edges with egg wash, and chill 15–30 minutes.
- Prepare pumpkin puree (if using fresh): Roast halved sugar pumpkins at 400°F (204°C) for 35–40 minutes until tender. Scoop flesh, puree until smooth, and drain excess liquid.
- Preheat oven to 425°F (220°C). In a saucepan, whisk sugars, cornmeal, salt, and spices. Add pumpkin puree, bourbon (if using), and vanilla. Cook until fragrant.
- Remove from heat. Whisk in cream, mascarpone, sour cream, and eggs until smooth.
- Pour filling into prepared crust. Bake 15 minutes at 425°F, then reduce oven to 350°F (180°C) and bake 30–35 minutes until edges are set and center has a slight jiggle.
- Cool on a rack for 2–3 hours. Refrigerate at least 2 hours before slicing. Serve with whipped cream or ice cream.
Notes
- Swap pumpkin with butternut squash or sweet potato puree for variation.
- For dairy-free pie, use coconut cream and coconut milk instead of dairy.
- Use maple syrup or coconut sugar for natural sweetness.
- Spiced rum makes a flavorful substitute for bourbon.
- Store-bought crust works fine if short on time.
- Prep Time: 30–45 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 330
- Sugar: 22g
- Sodium: 260mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
