Ingredient List
- 3 large eggs, beaten
- 1 large egg, lightly beaten
- 2 cups pumpkin puree (15 oz/288 g), fresh or canned
- 1/2 cup light brown sugar, packed (110 g)
- 1/2 cup heavy whipping cream (120 g)
- 1/4 cup granulated sugar (50 g)
- 1/4 cup mascarpone, room temp (56 g)
- 1/4 cup sour cream, room temp (56 g)
- 3 Tbsp cognac or bourbon (optional)
- 2 Tbsp cornmeal (white or yellow)
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp vanilla extract
- 1 tsp water
- 3/4 tsp ground nutmeg
- 1/2 tsp sea salt
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
| Preparation Time | 30-45 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 80-105 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Prepare homemade pie crust, divide into two discs. Use one for bottom crust, store other for later. Refrigerate for 30-60 minutes before rolling.
- For canned pumpkin, measure 15 oz (2 cups) and skip to step 3. For fresh puree: Preheat oven to 400°F, line baking sheet with double parchment.
- Cut pumpkin(s) in half, remove seeds and pulp. Season inside with salt, place cut-side down on prepared tray.
- Bake pumpkin 35-40 minutes until flesh is easily scooped. Cool, blend until smooth, drain excess water without squeezing.
- Roll dough to 12-14 inches, transfer to 9-inch pie plate. Tuck edges under, crimp as desired. Fork-prick bottom and sides.
- Brush crimped edges with egg wash. Chill crust 30 minutes in fridge or 15 minutes in freezer.
- Preheat oven to 425°F, position rack in middle. Whisk brown sugar, granulated sugar, spices, salt, and cornmeal in large saucepan over medium heat.
- Add pumpkin puree, bourbon, and vanilla, whisking until smooth. Cook 4-5 minutes until mixture smokes and bubbles.
- Remove from heat, whisk in heavy cream, mascarpone, sour cream, and eggs until smooth.
- Pour warm filling into chilled crust. Place on lined baking tray, bake 15 minutes at 425°F.
- Reduce temperature to 350°F, bake 30-35 minutes until mostly set with slight center jiggle. Check at 20, 25, and 30 minutes.
- Cool on rack 2-3 hours, then refrigerate 2 hours before serving. Store covered in fridge up to 5 days.
