Two Cups Flour

Homemade Pie Crust
2 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.
Use Fresh or Can Pumpkin Puree
Canned Pumpkin Puree
51 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.
Fresh Pumpkin Puree
8 Preheat oven to 400 F (204 C) and line a small rimmed baking sheet with two layers of parchment paper. 
5 Remove the stems from two small sugar baking pumpkins or one large pumpkin. Using a large sharp knife, carefully cut the pumpkins into halves. 
6 Scrape out the seeds and stringy pulp. Discard the pulp and save the seeds for roasting separately if desired.
7 Season the insides of the pumpkins with a little salt and place the halves flesh side down on the lined baking tray.
9 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. 
10 Scoop the warm pumpkin flesh away from the skin and transfer to a large bowl to cool. 
11 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.
12 (Puree can be made the day before and stored in an air tight container in the fridge.)
Pumpkin Pie
Make Crust:
17 Prepare the pie crust by rolling the dough out to 12-14 inches in diameter.
18 Carefully lift the dough and set onto a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep). 
19 Using your fingers, gently press the dough into the pie plate.
20 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.
21 Take a fork and poke a few holes across bottom and side of the crust. 
22 Beat egg and water together in a bowl with a fork. Take a pastry brush and lightly coat the crimped edges of the pie.
23 Place in fridge to firm for 30 minutes or in the freezer for 15 minutes.
48 If you would like to pre-bake your crust please see directions in above post. Otherwise continue with directions. 
Make your filling and bake pie:
34 Preheat oven to 425°F (220 C) and position the rack in the middle of the oven.
26 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.
47 Remove from heat. Whisk in the heavy cream, mascarpone, sour cream, and eggs until evenly distributed and smooth. 
41 Pour the warm filling into the cold pie crust. Place the pie on a parchment paper lined baking tray.
37 Place pie on middle rack of the oven and bake for 15 minutes. Immediately lower the temperature to 350 F (180 C) and cook an additional 30-35 minutes until the most of the pie is set and the center has just a slight jiggle. Check your pie at the 20, 25, and 30 minute mark.
39 Place pie dish on cooling rack for 2-3 hours to completely cool and set.
40 Refrigerate for 2 hrs before serving. Store in an air tight container or covered with aluminum foil in the fridge for up to 5 days.