Homemade Pie Crust

• Make the homemade pie crust and divide into two discs. Use one for bottom crust and store the other in the fridge or freezer for another pie. Refrigerate dough for 30 minutes to an hour before rolling out for pie.
  1 double Homemade Pie Crust Recipe

Use Fresh or Can Pumpkin Puree

Canned Pumpkin Puree

• Use 15 ounces which is 2 cups canned pumpkin puree. Do not use pumpkin pie filling. Skip the steps for making fresh pumpkin puree and proceed directly to pre-cooking the filling.
  450 grams fresh roasted pumpkin puree, or canned pumpkin

Fresh Pumpkin Puree

• Preheat oven to 400℉ (200℃) 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. Using a large sharp knife, carefully cut the pumpkins into halves.
• Scrape out the seeds and stringy pulp. Discard the pulp and save the seeds for roasting separately if desired.
• Season the insides of the pumpkins with a little salt and place the halves flesh side down on the lined baking tray.
• Place tray on the middle rack of the oven and bake for 35-40 minutes. Flesh should easily be scooped from skin with a spoon. Remove tray from the oven.
• Scoop the warm pumpkin flesh away from the skin and transfer to a large bowl to cool.
• Blend pumpkin flesh with an immersion blender or puree in a food processor until smooth. Drain excess water from puree, but do not mash or squeeze out the moisture from the pumpkin. Just tip container for excess water to drain out.
• (Puree can be made the day before and stored in an air tight container in the fridge.)

Pumpkin Pie

Make Crust:

• Prepare the pie crust by rolling the dough out to 12-14 inches in diameter.
  1 double Homemade Pie Crust Recipe
• Carefully lift the dough and set into a 9-inch metal pie pan (make sure it's at least 1 and 1/2 inches deep).
• Using your fingers, gently press the dough into the corners of the pan.
• Tuck the overhanging dough back underneath itself for a thicker pie crust around the edge or lip of the pie. Crimp the edges of the pie to preferred design.
• Take a fork and dock the crust by poking a few holes across the bottom and sides of the crust.
• Beat egg and water together in a bowl with a fork. Take a pastry brush and lightly coat the crimped edges of the pie. *For a dark golden crust, beat one egg yolk with one teaspoon of milk.
  1 teaspoon water, 1 large egg
• Place in fridge to firm for 30 minutes or in the freezer for 15 minutes.

Par Bake Pie Crust

• Preheat oven to 425℉ (220℃)
• Line the dough with a couple sheets of parchment paper and fill to the top with pie weights or dried beans. The weight will prevent the pie from puffing and shrinking in the oven. Place the pie on baking sheet to help transfer more heat to the bottom of the pie.
• Bake the pie crust for about 15 minutes in the lower third of the oven until the crust begins to brown. Remove pan and place on a kitchen towel on the counter. To remove the pie weights, carefully lift up on the parchment paper and transfer to a large bowl.
• Place the pie back in the oven to bake for another 6-8 minutes until the bottom crust is lightly golden brown. If the center puffs up, don't worry it will sink back down as it cools. You can gently press it down with your fingers too. Transfer the pie pan onto a wire cooling rack to cool completely before adding the filling and baking the pie.

Make Filling & Bake Pie

• Preheat oven to 425°F (220℃) and position the rack in the lower third of the oven.
• In a large sauce pan on medium heat whisk together the brown sugar, granulated sugar, spices, salt, and cornmeal. Add in the pumpkin puree, bourbon, and vanilla whisking until smooth. Cook filling for 4-5 minutes slowly whisking until it begins to smoke, bubble softly and become fragrant.
  110 grams light brown sugar, 50 grams granulated sugar, 2 tablespoons yellow or white cornmeal, 1/2 teaspoon fine sea salt, 2 teaspoons ground cinnamon, 3/4 teaspoon ground nutmeg, 1 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, 450 grams fresh roasted pumpkin puree, or canned pumpkin, 1 teaspoon pure vanilla extract or vanilla bean paste, 3 tablespoons cognac or bourbon
• Remove from heat. Whisk in the heavy cream, mascarpone, sour cream, and eggs until evenly distributed and smooth.
  120 grams heavy cream, 56 grams mascarpone cheese, 56 grams full fat sour cream, 3 large eggs
• Pour the warm filling into the cold pie crust. Place the pie on a rimmed baking sheet or baking stone.
• Place pie on a rack in the lower third of the oven for 10 minutes. Immediately lower the temperature to 350℉ (180℃) and cook for an additional 35-40 minutes until the pie looks puffed and mostly set, and the center has just a slight jiggle. Since all ovens bake differently it's best to keep an eye on your pie. Check for doneness at the 25, 30, and 35 minute mark.
• If the crust is getting too dark, cover gently with aluminum foil halfway through baking or cover with a pie crust shield.
• Place the pie dish on a wire rack to completely cool at room temperature, about 2 hours. The center of the pie will set as it cools.
• Refrigerate for 2 hrs before serving. I find cold pumpkin pie to be so much easier to slice. Serve with whipped cream and little dusting of cinnamon.