Prepare the homemade pie crust dough and separate it into two discs. Reserve one disc for this pie, and refrigerate or freeze the second disc for another use.

Chill the dough intended for the pumpkin pie for 30 minutes to 1 hour before rolling.

When using canned pumpkin, measure 15 ounces, or approximately 2 cups, and continue with the crust preparation.

For fresh pumpkin purée, preheat the oven to 400°F (204°C). Cover a small rimmed baking sheet with two layers of parchment paper.

Remove the stems from two small sugar pumpkins or one large pumpkin. With a large, sharp knife, carefully slice the pumpkin into halves.

Scoop out the seeds and fibrous interior. Discard the stringy pulp, reserving the seeds for roasting if desired.

Lightly season the cut interiors with salt. Arrange the pumpkin halves flesh-side down on the prepared baking sheet.

Roast on the center oven rack for 35–40 minutes, or until the cooked flesh separates easily from the skin when scooped with a spoon.

Let the roasted pumpkin cool. Scoop out the flesh and process it with an immersion blender or food processor until completely smooth.

Drain away any excess liquid from the purée without pressing, squeezing, or mashing it to force out moisture.

Roll the chilled pie dough into a circle measuring approximately 12–14 inches across. Carefully transfer it to a 9-inch pie plate.

Ease the pastry into the plate without stretching it. Fold the excess dough beneath itself around the rim to create a thicker border, then crimp the edge in the desired pattern.

Using a fork, pierce several small holes across the base and sides of the crust.

Combine the lightly beaten egg with 1 teaspoon of water. Brush a thin layer of this egg wash over the crimped rim with a pastry brush.

Refrigerate the shaped crust for 30 minutes, or place it in the freezer for 15 minutes, until well chilled and firm.

Preheat the oven to 425°F (220°C), with the oven rack positioned in the center.

Place a large saucepan over medium heat. Whisk together the light brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, allspice, sea salt, and cornmeal.

Add the pumpkin purée, cognac or bourbon, and vanilla essence. Continue whisking until the mixture is evenly blended and smooth.

Cook for 4–5 minutes while whisking slowly. The mixture should become aromatic, begin to release visible steam or light smoke, and develop gentle bubbling.

Remove the saucepan from the heat. Whisk in the heavy cream, mascarpone cheese, sour cream, and beaten eggs until the filling is uniformly smooth.

Pour the warm pumpkin mixture into the thoroughly chilled pie shell. Set the pie on a parchment-lined baking sheet and place it on the middle oven rack.

Bake at 425°F (220°C) for 15 minutes.

Immediately reduce the oven temperature to 350°F (180°C) and continue baking for another 30–35 minutes. The majority of the filling should appear set, while the very center should retain a slight jiggle. Check the pie after 20, 25, and 30 minutes during this second stage of baking.

Transfer the pie dish to a wire cooling rack and leave it undisturbed for 2–3 hours, allowing the filling to cool completely and finish setting.

Refrigerate the cooled pie for an additional 2 hours before slicing and serving.