Pumpkin Mascarpone Pie

Pumpkin Mascarpone Pie is a sophisticated twist on a holiday classic. Featuring a rich, spiced pumpkin filling enhanced by creamy mascarpone cheese, this pie is baked into a nutty whole-grain spelt crust. Not only is it full of seasonal flavor, but it also boasts a beautiful marbled design that makes it as impressive to look at as it is to eat.

Why You’ll Love This Recipe

This pie is not your average pumpkin dessert. The inclusion of mascarpone cheese lends a creamy, slightly tangy note that elevates the traditional pumpkin pie to new heights. The filling is perfectly balanced with warm spices like cinnamon, nutmeg, and cloves. And the spelt crust offers a subtle nutty flavor and hearty texture that perfectly complements the creamy filling. Whether you’re baking for a holiday gathering or simply indulging in autumnal flavors, this recipe is sure to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 (9-inch) single spelt pie crust, or your favorite pie crust, prepared
• 1 cup mascarpone cheese, room temperature
• ¼ cup granulated sugar
• 4 large eggs, divided
• 1 teaspoon vanilla extract
• ½ cup packed light brown sugar
• 1½ teaspoons ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• Pinch of cloves
• Pinch of coarse kosher salt
• 1 (15-ounce) can 100% pumpkin puree

Directions

1. Roll and Blind Bake the Pie Crust:
Prepare the pie crust and roll it out into an 11-inch circle. Fit it into a 9-inch pie plate, crimp the edges, and freeze for 30 minutes. Preheat the oven to 400ºF. Line the chilled crust with parchment and fill with pie weights or dry beans. Bake on the lower rack for 25 minutes. Remove the weights and parchment and return to oven for another 5–10 minutes until fully baked. Set aside. Lower oven temperature to 325ºF.

2. Make the Mascarpone Filling:
Using an electric mixer, whip mascarpone with granulated sugar until smooth. Add 1 egg and vanilla extract, mixing well. Remove ½ cup of this mixture and set aside.

3. Make the Pumpkin Filling:
To the remaining mascarpone mixture, add the remaining 3 eggs, brown sugar, cinnamon, nutmeg, cloves, salt, and pumpkin puree. Mix until well combined.

4. Assemble the Pie:
Pour half of the pumpkin filling into the baked crust. Add spoonfuls of the reserved mascarpone mixture. Top with the rest of the pumpkin filling and remaining mascarpone dollops. Swirl gently with a knife or chopstick for a marbled effect.

5. Bake the Pie:
Place on the middle rack and bake for 45–55 minutes, or until the pie reaches 180ºF. The edges should puff while the center remains slightly wobbly.

6. Cool and Chill:
Cool the pie on a wire rack at room temperature. Once fully cooled, refrigerate for at least 6 hours before serving.

Servings and timing

Servings: 8–12 slices
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes (plus at least 6 hours chilling time)

Variations

• Crust Options: You can substitute the spelt crust with a traditional all-butter pie crust or a graham cracker crust for a different flavor.
• Cheese Substitute: If mascarpone is unavailable, full-fat cream cheese can be used for a similar texture.
• Spice Adjustments: Increase or reduce spices to suit your taste. Add ginger or cardamom for an extra aromatic touch.
• Gluten-Free Version: Use a gluten-free pie crust to accommodate dietary restrictions.

Storage/Reheating

This pie must be stored in the refrigerator. Cover it loosely with plastic wrap or foil and refrigerate for up to 4 days. To serve warm, heat individual slices in the microwave for 10–15 seconds. However, it is most commonly served chilled or at room temperature.

FAQs

What does mascarpone cheese add to the pie?

Mascarpone adds a rich, creamy texture and a subtle tang that balances the sweetness of the pumpkin and sugars.

Can I use cream cheese instead of mascarpone?

Yes, full-fat cream cheese can be used as a substitute, though it will yield a slightly firmer and tangier result.

Can I make this pie ahead of time?

Absolutely. This pie can be made 1–2 days in advance and stored in the refrigerator until ready to serve.

Is the spelt crust necessary?

No, while the spelt crust adds a unique flavor and texture, any 9-inch pie crust—homemade or store-bought—will work just fine.

Can I freeze Pumpkin Mascarpone Pie?

Yes, you can freeze the fully baked and cooled pie. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the refrigerator before serving.

How do I know when the pie is fully baked?

The pie is done when it reaches 180ºF internally, the edges are puffed, and the center has a slight jiggle.

Why blind bake the crust?

Blind baking prevents a soggy bottom by ensuring the crust is fully cooked before adding the moist filling.

Can I add toppings?

Yes, lightly sweetened whipped cream or a dusting of cinnamon are both excellent toppings.

What makes this pie different from traditional pumpkin pie?

The addition of mascarpone cheese creates a richer texture and a beautiful marbled top, setting it apart from the classic version.

Is it necessary to chill the pie before serving?

Yes, chilling is essential for the pie to set properly and for the flavors to meld together.

Conclusion

Pumpkin Mascarpone Pie is a beautiful and flavorful dessert that brings a touch of elegance to your holiday table. With its creamy, spiced filling and visually striking marbled top, it’s both a culinary and aesthetic delight. Whether you’re celebrating a festive occasion or simply embracing the flavors of fall, this pie is a must-bake addition to your seasonal repertoire.

Pumpkin Mascarpone Pie

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This Pumpkin Mascarpone Pie features a creamy, spiced pumpkin filling with a touch of tangy mascarpone cheese, baked in a nutty whole-grain spelt crust and adorned with a beautiful mascarpone swirl. Perfect for holiday gatherings.

• Author: Mari
• Prep Time: 00:25
• Cook Time: 01:15
• Total Time: 01:40
• Yield: 8–12 slices 1x
• Category: Sweet Pie
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 (9-inch) single spelt pie crust, or your favorite pie crust, prepared
• 1 cup (8 ounces; 227 grams) mascarpone cheese, room temperature
• ¼ cup (50 grams) granulated sugar
• 4 large eggs, divided
• 1 teaspoon vanilla extract
• ½ cup packed (100 grams) light brown sugar
• 1–½ teaspoons ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• Pinch of cloves
• Pinch of coarse kosher salt
• 1 (15 ounce) can 100% pumpkin puree

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Instructions

1. Prepare and roll out the pie dough to an 11-inch circle and fit it into a 9-inch pie plate, crimping the edges as desired. Freeze the shell for 30 minutes.
2. Preheat oven to 400ºF. Line the chilled pie shell with parchment paper and fill with pie weights. Bake on the lower rack for 25 minutes.
3. Remove the pie weights and parchment paper, then bake for an additional 5-10 minutes until the crust is baked through. Set aside and lower oven temperature to 325ºF.
4. In a mixing bowl, whip mascarpone and granulated sugar until smooth. Add 1 egg and vanilla extract, mixing until well combined. Remove ½ cup of this mixture and set aside.
5. Add remaining 3 eggs, brown sugar, cinnamon, nutmeg, cloves, salt, and pumpkin puree to the bowl. Mix until fully combined.
6. Pour half of the pumpkin filling into the baked crust. Add dollops of the reserved mascarpone mixture. Pour in the remaining pumpkin filling and dollop with remaining mascarpone mixture.
7. Using a knife or chopstick, swirl the fillings to create a marbled effect.
8. Bake the pie on the middle rack for 45–55 minutes, or until the pie reaches 180ºF and the edges puff while the center remains slightly wobbly.
9. Cool the pie on a wire rack to room temperature, then refrigerate for at least 6 hours before serving.

Notes

• Make sure the mascarpone is at room temperature for smooth mixing.
• Allowing the pie to chill thoroughly helps it set properly and enhances flavor.
• Use freshly grated nutmeg for better flavor depth.
• The pie can be made a day ahead and stored in the refrigerator.

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 18g
• Sodium: 160mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg