Mascarpone Pumpkin Pie
Mascarpone cheese adds creaminess to this holiday classic! We used Vermont Creamery mascarpone. Krin’s Bakery all-butter pie crust helped save time while delivering on flavor.
Adapted from Bon Appétit.
Prep Time
15 minutes
Cook Time
75 minutes
Yield
8 Servings
Ingredients
1 pie crust (We used Krin's!)
Filling
1 cup pumpkin, canned
1 cup brown sugar, light (packed)
2 egg (large)
1 teaspoon lemon juice (fresh)
1 teaspoon cinnamon, ground
1 teaspoon ginger, ground
1⁄2 teaspoon nutmeg, ground
1⁄2 teaspoon cardamom, ground
1⁄2 teaspoon allspice, ground
1⁄2 teaspoon vanilla extract
1⁄4 teaspoon cloves, ground
1⁄4 teaspoon salt
8 ounces cheese, mascarpone
Whipped Cream and Mascarpone Topping
1 cup whipping cream (chilled)
1⁄4 cup cheese, mascarpone
2 tablespoons sugar
1⁄8 teaspoon salt
Instructions
Preparation
Preheat oven to 350°F. Chill crust while making filling.
Filling
- Using electric mixer, beat pumpkin and sugar in large bowl until well blended. Add eggs and next 7 ingredients and beat until blended. Add mascarpone cheese and beat just until mixture is smooth. Transfer filling to prepared crust.
- Bake pie until custard is set, about 55 minutes. Transfer pie to rack and cool. DO AHEAD Can be made 1 day ahead. Tent with foil and chill.
Whipped Cream and Mascarpone Topping
- Combine ingredients in medium bowl. Using an electric mixer, beat to soft peaks. Can be made 4 hours ahead if desired. Cover and chill.
Serve pie with topping.