Pumpkin Pie from Scratch

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There’s something special about baking a pumpkin pie completely from scratch during the fall season. Between juggling work, family gatherings, and holiday preparations, it might seem easier to grab a pre-made pie from the store. But trust me – the warmth and comfort that comes from making your own pie, from the spice-filled filling to the flaky crust, is worth the extra effort.

This classic pumpkin pie recipe has been my go-to for years, and it’s perfect for both first-time bakers and experienced home cooks who want a reliable, crowd-pleasing dessert for their holiday table.

Suggestions for Ingredient Substitution

Heavy cream, mascarpone, and sour cream can be replaced with full-fat coconut milk and coconut cream for a dairy-free version. The coconut products provide similar richness and texture while adding a subtle complementary flavor that works well with the warm spices. For this substitution, use 1/2 cup coconut cream plus 1/2 cup full-fat coconut milk to replace all dairy ingredients.

The brown and white sugars can be substituted with coconut sugar or maple syrup for a less refined sweetener option. When using maple syrup, reduce the liquid ingredients slightly (about 2 tablespoons less cream) to maintain the proper consistency. Coconut sugar can be used in equal amounts as a direct replacement.

Fresh pumpkin puree can be swapped with butternut squash puree or sweet potato puree. These alternatives provide similar texture and natural sweetness while maintaining the orange color and creamy consistency. Use the same amount as called for in the original recipe, ensuring the puree is well-drained to prevent excess moisture.

Estimated Nutrition Facts

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 20-25 g
• Fat: 70-80 g
• Carbohydrates: 140-160 g

Preparation Time	30-45 minutes
Cooking Time	50-60 minutes
Total Time	80-105 minutes
Level of Difficulty	Medium

Ingredients

• 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)

Step 1: Prepare the Pie Crust

Make the homemade pie crust and divide it into two discs.

Use one 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 for the pie.

Step 2: Prepare the Pumpkin Puree

If using canned pumpkin puree, measure out 15 ounces (2 cups) and proceed to Step 3. If making fresh pumpkin puree, follow these instructions:

Preheat the oven to 400°F (204°C) and line a small rimmed baking sheet with two layers of parchment paper.

Remove the stems from two small sugar baking pumpkins or one large pumpkin. Carefully cut the pumpkins into halves using a large sharp knife.

Scrape out the seeds and stringy pulp, discarding the pulp and saving the seeds for roasting if desired.

Season the insides of the pumpkins with a little salt and place the halves flesh side down on the lined baking tray.

Bake for 35-40 minutes on the middle rack of the oven until the flesh can easily be scooped from the skin with a spoon.

Allow the pumpkin to cool, then blend the flesh with an immersion blender or puree in a food processor until smooth.

Drain excess water from the puree, but do not mash or squeeze out the moisture.

Step 3: Prepare the Pie Crust

Roll out the pie dough to 12-14 inches in diameter and carefully lift it into a 9-inch pie plate.

Gently press the dough into the pie plate and tuck the overhanging dough underneath itself for a thicker crust around the edge. Crimp the edges to your preferred design.

Poke a few holes across the bottom and side of the crust with a fork.

Beat an egg with water and use a pastry brush to lightly coat the crimped edges of the pie.

Place the crust in the fridge for 30 minutes or in the freezer for 15 minutes to firm up.

Step 4: Make the Filling

Preheat the oven to 425°F (220°C) and position the rack in the middle of the oven.

In a large saucepan over medium heat, whisk together the brown sugar, granulated sugar, spices, salt, and cornmeal.

Add the pumpkin puree, bourbon, and vanilla, whisking until smooth.

Cook the filling for 4-5 minutes, slowly whisking until it begins to smoke, bubble softly, and become fragrant.

Remove from heat and whisk in the heavy cream, mascarpone, sour cream, and eggs until evenly distributed and smooth.

Step 5: Bake the Pie

Pour the warm filling into the cold pie crust. Place the pie on a parchment paper-lined baking tray and bake on the middle rack of the oven for 15 minutes.

Immediately lower the temperature to 350°F (180°C) and bake for an additional 30-35 minutes until most of the pie is set and the center has just a slight jiggle. Check your pie at the 20, 25, and 30-minute marks.

Step 6: Cool and Serve

Place the pie dish on a cooling rack for 2-3 hours to completely cool and set. Refrigerate for 2 hours before serving. Store the pie in an airtight container or covered with aluminum foil in the fridge for up to 5 days.