If you have a soft spot for cozy, warmly spiced desserts that whisper autumn in every bite, then this Pumpkin Pie from Scratch Recipe is your new best friend. Bringing together the perfect blend of hearty pumpkin puree and fragrant spices, this pie captures the very essence of comfort food. It’s made entirely from scratch—no shortcuts, just rich flavors and a tender crust that cradles a luxuriously smooth filling. Whether you’re baking it for a holiday feast or simply because the craving hits, you’re in for a slice of pure pumpkin bliss.
Ingredients You’ll Need
Creating a truly memorable pumpkin pie is all about quality ingredients and how they combine to build layers of flavor and texture. These simple staples work together to give you a pie that’s spicy, creamy, and utterly satisfying from the first bite to the last crumb.
- 1 teaspoon water: Helps blend the ingredients and create the perfect filling consistency.
- 1 large egg (slightly beaten): Adds structure and richness to the filling.
- 1/2 cup packed light brown sugar (110 grams): Imparts a deep caramel sweetness that complements the pumpkin.
- 1/4 cup granulated sugar (50 grams): Balances out the brown sugar with a clean sweetness.
- 2 tablespoons cornmeal (yellow or white): Acts as a gentle thickener to keep the filling from weeping.
- 1/2 teaspoon sea salt: Enhances the overall flavor and balances the sweetness.
- 2 teaspoons cinnamon powder: The classic spice that brings warmth and depth.
- 3/4 teaspoon nutmeg powder: Adds a fragrant, nutty note that is essential in pumpkin pie.
- 1 teaspoon ground ginger: Offers a subtle kick that livens up the spice mix.
- 1/4 teaspoon allspice powder: Brings a complex, cozy flavor that rounds out the spices.
- 1/4 teaspoon ground cloves: Provides a hint of sweetness and earthy undertones.
- 2 cups fresh pumpkin puree (15 ounces, 288 grams) or canned pumpkin: The star ingredient that’s silky and naturally sweet.
- 1 teaspoon pure vanilla essence: Adds warmth and amplifies all the other flavors.
- 3 tablespoons cognac or bourbon (optional): For a boozy, sophisticated twist that deepens the flavor profile.
- 1/2 cup heavy cream (120 grams): Makes the filling decadently creamy and smooth.
- 1/4 cup mascarpone cheese, room temperature (56 grams): Adds richness and a slight tang for balance.
- 1/4 cup sour cream, room temperature (56 grams): Brings a subtle tang and luscious texture.
- 3 large eggs (slightly beaten): Essential for setting the pie and creating a silky custard.
How to Make Pumpkin Pie from Scratch Recipe
Step 1: Prepare Your Filling
Start by mixing together your sugars, cornmeal, salt, and all the spices—cinnamon, nutmeg, ginger, allspice, and cloves—in a large bowl. Each spice brings its own magic, so don’t skip this combo! Once your dry ingredients are well combined, whisk in the pumpkin puree until smooth and perfectly blended.
Step 2: Blend the Creamy Elements
Next, add the heavy cream, mascarpone cheese, and sour cream to your pumpkin mixture. These creamy ingredients will give your pie a delightful silkiness, making each forkful luxuriously luscious. Whisk together until everything is uniform in texture and seasonings are evenly distributed.
Step 3: Incorporate the Eggs and Flavor Enhancers
Beat in your eggs one at a time to preserve the delicate structure of the custard. Stir in the vanilla essence and your optional splash of cognac or bourbon for an extra layer of rich, warm flavor. The eggs are what help your filling set beautifully in the oven, giving you a slice that slices clean but melts on the tongue.
Step 4: Pour Into Your Pre-Baked Crust and Bake
Pour the luscious filling into a prepared pie crust (homemade or store-bought, your choice!), smoothing the top with a spatula. Bake the pie in a preheated oven at 350°F (175°C) for about 55 to 65 minutes, or until the edges are set and the center jiggles slightly like a gentle wave. This signals the perfect custard texture—the hallmark of a perfect pumpkin pie.
Step 5: Cool and Rest
Once baking is complete, allow your pie to cool at room temperature for at least two hours. This resting time lets the flavors deepen and the filling to firm up so that your slices come out clean and beautiful. If patience isn’t your strong suit, at least wait until it’s mostly cool before slicing; the pie deserves it.
How to Serve Pumpkin Pie from Scratch Recipe
Garnishes
Keep garnishes simple but striking. A generous dollop of freshly whipped cream dusted with a pinch of cinnamon enhances the spices without overpowering the delicate pumpkin flavor. If you’re feeling fancy, a sprinkle of toasted pecans adds delightful crunch and nuttiness that perfectly complements the creamy filling.
Side Dishes
This pie pairs beautifully with a cup of rich, dark coffee or spicy chai tea to balance the sweetness and spice. For a holiday meal, consider serving alongside a scoop of vanilla bean ice cream or a cinnamon-spiked caramel sauce for an indulgent treat that elevates every bite.
Creative Ways to Present
If you want to wow your guests, serve individual mini pumpkin pies in ramekins topped with a cinnamon stick or decorate the top with cut-out pie dough leaves before baking. Not only does this add a fun visual element, but it also makes your Pumpkin Pie from Scratch Recipe feel extra special and festive.
Make Ahead and Storage
Storing Leftovers
Pumpkin pie leftovers are a marvelous treat the next day. Keep your pie tightly covered with plastic wrap or foil and store it in the refrigerator for up to four days. The flavors actually marry better after resting, so it’s well worth saving those slices for later.
Freezing
You can freeze this pumpkin pie to enjoy it at a later date. Wrap the whole pie or individual slices snugly in plastic wrap, then in aluminum foil to prevent freezer burn. Freeze for up to two months, and thaw in the refrigerator overnight when ready to enjoy.
Reheating
Reheat individual slices gently in a low oven (around 300°F or 150°C) for 10-15 minutes to revive the warmth without drying out the delicate custard. Avoid microwaving if you want to maintain the best texture, but it works in a pinch.
FAQs
Can I use canned pumpkin for this Pumpkin Pie from Scratch Recipe?
Absolutely! Using canned pumpkin puree saves time and still delivers delicious results. Just be sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
What kind of crust works best for this pie?
A classic shortcrust pastry is ideal because its buttery, flaky texture contrasts beautifully with the smooth, spiced filling. You can also use a graham cracker crust for a different, slightly sweeter base.
How do I prevent the pie from cracking?
Overbaking is usually the culprit behind cracks in pumpkin pie. Remove the pie from the oven when the center still jiggles gently and let it cool gradually to room temperature; this helps prevent cracking as the custard sets.
Is it okay to omit the alcohol?
Yes! The cognac or bourbon adds a lovely depth, but leaving it out won’t compromise the deliciousness of your pie. You can substitute with a teaspoon of maple syrup or simply skip it.
Can I make this pie vegan or dairy-free?
This recipe relies heavily on eggs and dairy for its creamy texture, so adapting it for vegan diets would require substitutions like silken tofu or coconut cream and flax eggs. It’s doable but will alter the classic flavor and texture somewhat.
Final Thoughts
There’s something truly satisfying about making a Pumpkin Pie from Scratch Recipe with your own two hands, blending those fragrant spices and rich creamy elements into a dessert that feels heartfelt and nostalgic. Whether it’s a centerpiece for your holiday table or a cozy treat on a chilly evening, this pie is sure to become a beloved favorite. Grab your ingredients, fire up that oven, and trust me—each bite is like a hug from the inside out. Happy baking!
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Pumpkin Pie from Scratch Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pumpkin Pie from Scratch features a rich, spiced pumpkin filling made with fresh pumpkin puree and a blend of warming spices like cinnamon, nutmeg, and ginger. The creamy filling combines mascarpone, sour cream, and heavy cream, lightly sweetened with brown and granulated sugars and a touch of cognac or bourbon for depth. Perfectly baked in a flaky crust, this pie is an indulgent dessert ideal for fall and holiday gatherings.
Ingredients
Filling Ingredients
- 2 cups fresh pumpkin puree (15 ounces, 288 grams) or canned pumpkin
- 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
- 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)
- 1 teaspoon water
- 1 large egg (slightly beaten, for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking your pumpkin pie.
- Prepare the Pumpkin Mixture: In a large mixing bowl, combine the pumpkin puree with light brown sugar, granulated sugar, cornmeal, sea salt, cinnamon, nutmeg, ground ginger, allspice, and ground cloves. Mix thoroughly to evenly distribute the spices and sugars.
- Add Creamy Ingredients: Stir in the heavy cream, mascarpone cheese, sour cream, and vanilla essence until the mixture is smooth and creamy. Beat the 3 large eggs with 1 teaspoon of water and slowly incorporate into the pumpkin mixture for a uniform filling.
- Optional Flavor Enhancement: If using, gently mix in the cognac or bourbon to add depth and complexity to the pie’s flavor profile.
- Prepare the Pie Crust: Roll out your favorite pie dough and place it carefully into a 9-inch pie dish, trimming any excess dough around the edges.
- Fill the Crust: Pour the pumpkin filling evenly over the prepared crust, smoothing the top with a spatula for an even layer.
- Apply Egg Wash: Lightly brush the pie crust edges with the beaten egg to achieve a beautiful golden finish during baking.
- Bake the Pie: Place the pie in the preheated oven and bake for approximately 50 to 60 minutes or until the filling is set but still slightly jiggly in the center. To prevent the crust edges from burning, cover them with foil or a pie shield after 30 minutes if necessary.
- Cool the Pie: Remove the pie from the oven and allow it to cool completely on a wire rack. This helps the filling to set properly before slicing.
- Serve and Enjoy: Serve your pumpkin pie chilled or at room temperature, optionally topped with whipped cream or a sprinkle of cinnamon.
Notes
- Using fresh pumpkin puree will yield the best flavor, but canned pumpkin is a convenient substitute.
- The cognac or bourbon is optional but adds a lovely depth to the filling.
- Brush the crust edges with egg wash for a shiny, golden crust.
- Prevent overbrowning by covering crust edges with foil halfway through baking.
- Allow the pie to cool fully before serving to ensure the filling sets well.
