PUMPKIN MASCARPONE PIE
The Italian cream cheese, mascarpone, lightens up the filling and topping.
Provided by Sarah Patterson Scott
Categories Dessert Bake Thanksgiving Cream Cheese Pumpkin Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- For crust:
- Blend flour and salt in processor. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes. DO AHEAD: Can be made 1 day ahead.
- Preheat oven to 350°F. Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges. Chill crust while making filling.
- For 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.
- For whipped cream and mascarpone topping:
- Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Serve pie with topping.
- *An Italian cream cheese; sold at many supermarkets and at Italian markets.
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Aliyanah Stallworth
[email protected]This pie looks delicious!
Ben Cash
[email protected]I can't wait to try this recipe!
Mohammad Joynal Abedin
[email protected]This pie is perfect for fall gatherings.
Andrew Raphaelite
[email protected]I made this pie for a bake sale and it was a huge hit! Everyone loved it.
Chnklo ·å≠·äï·âÖ·àé tube
[email protected]This pie is a great way to use up leftover pumpkin puree.
Alicia Blackburn
[email protected]I've tried this recipe several times and it always turns out great. It's my go-to pumpkin pie recipe now.
Rayan Mustafa
[email protected]I'm not sure what I did wrong, but my pie didn't turn out right. The filling was too runny.
Ebube Eboh
[email protected]This pie was a bit more work than I expected, but it was worth it. It was the best pumpkin pie I've ever had!
Mohammed Lokman
[email protected]I followed the recipe exactly and my pie turned out perfectly. It was delicious!
Poor Boy
[email protected]This pie was a little too sweet for my taste, but it was still good.
Aamos Chaudhary
[email protected]The mascarpone filling in this pie is amazing! It's so smooth and creamy.
ErumShahbaz Malik
[email protected]I made this pie for my family and they loved it! I'll definitely be making it again.
Dania Cook
[email protected]This pie is a little more work than some other pumpkin pie recipes, but it's worth it. The mascarpone filling is so rich and creamy.
Vera Criuse
[email protected]I'm not a huge fan of pumpkin pie, but this one was really good. The mascarpone filling was the perfect addition.
Techno Blade
[email protected]This is my new favorite pumpkin pie recipe! The mascarpone filling is amazing.
Jessica Taliaferro
[email protected]I made this pie for a potluck and it was gone in minutes! Everyone loved it.
Michael Adu
[email protected]This pie was so easy to make and turned out so delicious! I love the mascarpone filling, it's so smooth and creamy.
Mubarak Hossain
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The mascarpone adds a richness and creaminess that takes the pie to the next level.
Daniel Quayson
[email protected]This pumpkin mascarpone pie was a hit at my Thanksgiving dinner! The combination of pumpkin and mascarpone was divine, and the crust was perfectly flaky. I will definitely be making this pie again next year.