This is our all-time favorite Pumpkin PieRecipe with a simple butter crust. This recipe has a few "secret" ingredients that truly take it to the next level!
CRUST: Prepare the crust if making homemade. If not, put the prepared crust in a pie pan and crimp edges (optional) or press down edges with the tines of a fork. Optional: Whisk together an egg and milk and brush over the edges of the pie crust. Place crust in the freezer while preparing the filling.
OVEN: Preheat the oven to 425 degrees F. Position rack in the middle of the oven.
FILLING: In a very large bowl, combine pumpkin puree and mascarpone cheese. Beat, on low speed, with a hand mixer (or in a stand mixer with whisk attachment) until combined. Add in the eggs, one at a time, beating to combine after each addition. Add in the vanilla, cinnamon, pumpkin pie spice, salt, and powdered sugar. Beat on low speed until smooth and combined. Finally, add in the heavy whipping cream and mix until smooth.
BAKE: Transfer all of the filling into the prepared pie crust. If using a smaller pie pan, you may not use all of it -- the pan should be about 3/4 full. (You can save leftovers to make miniature pumpkin pies). In this pie tin, we use all the filling. Place pie on a baking sheet and bake for 15 minutes. Reduce the heat to 350 degrees F and bake for 45-55 minutes. The center should have a slight jiggle, but not be liquid. If the crust is browning too much, cover the edges with a pie crust shield or foil. Check for doneness at 45, 50, 55, etc. minutes until finished. A toothpick inserted into the middle should come out clean, but wet (if there is batter clinging to the toothpick, keep cooking).
COOL: Remove from oven and let cool completely at room temperature; then transfer to the fridge (uncovered) and cool for 4-6 hours before cutting and serving. To get clean slices, run a very sharp knife under hot water for a few seconds, wipe to dry, make 1 slice, and repeat. Serve with vanilla ice cream or whipped cream (maple whipped cream is our favorite!).
Notes
Note 1: Homemade pie crust: Here's how to make a homemade pie crust:
1 and 1/3 cups (158g) all-purpose white flour
1/2 teaspoon fine sea salt
1 tablespoon powdered sugar
7 tablespoons (100g) unsalted butter, cubed and chilled
1 large egg yolk
2-3 tablespoons (28g) ice water
Add flour, salt, and powdered sugar to a 10-14-cup food processor. Pulse twice. Add cubed and cold butter and pulse 10 times in 1-second increments or until butter is the size of frozen peas. Add in the egg yolk only (no whites!) and 2 tablespoons water. Pulse until dough comes together. Add the last tablespoon if needed. Pour the mixture out onto a clean surface. Without kneading at all, press the dough together into a round flat disc. Touch as little as possible! Wrap tightly in plastic wrap and chill for at least one hour, preferably 2-3 hours. When ready to use, roll out and position the crust over the pie pan. (Much more detailed instructions and step-by-step photos in this pie crust recipe.) Par-bake if using homemade if using store-bought pie crust, you don't need to par-bake. (To par-bake with a homemade crust: preheat oven to 400 degrees F. Prepare crust then place 2 large pieces of parchment paper on top of the pie crust to fully cover. Fill with dried beans or pie weights to weigh down the paper. Bake for 15 minutes then remove. Carefully pull off the paper and bake for 5 more minutes then remove from from oven and immediately pour in the pumpkin pie filling.Note 2: Pure canned pumpkin: Good-quality canned pumpkin (like Libby’s®) contains cooked pumpkin and nothing else. We don't want a water-down or spice-filled pumpkin for this recipe (don't use pumpkin pie filling).Note 3: Mascarpone cheese: If you aren’t familiar with mascarpone cheese, it’s similar to cream cheese, but uses a base of whole cream rather than milk (so you know this is going to be good!). It’s a fresh cheese and can be found usually in one of three places in the grocery store: the deli counter, in the dairy section (near the cream cheese, sour cream, etc.), or in the specialty foods section (near fancier cheeses like brie). If you have a grocery store app, I recommend using that to quickly locate it in your specific store. Note 4: Pumpkin pie spice: By using a spice blend, we can greatly cut down on added spices. Or, make a big batch of homemade pumpkin pie spice and use it in this and other recipes. Alternatively, use 2 teaspoon cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.Note 4: Maple whipped cream: Add 1 cup heavy whipping cream to a stand mixer fitted with the whisk attachment. Whisk on high speed for 1-2 minutes or until starting to thicken. While whipping (at medium speed), gradually drizzle in 3-1/2 tablespoons pure maple syrup. Add a tiny pinch of salt and 1 teaspoon pure vanilla extract. Increase speed to high and continue to whisk until soft peaks form. Spoon on a pumpkin pie slice and enjoy!