Print

Pumpkin Mascarpone Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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

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

Find it online: https://yumfoodusa.com/pumpkin-mascarpone-pie/