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Pumpkin Mascarpone Pie

Pumpkin Mascarpone Pie: Fall's Creamy Comfort Dessert

Enjoy the creamy comfort of Pumpkin Mascarpone Pie, a delightful fall dessert that combines rich pumpkin flavors with a tangy mascarpone filling.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Pumpkin Puree Homemade for fresher taste
  • 8 oz Mascarpone Cheese Cream cheese works as a substitute
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar Can use more granulated sugar if needed
  • 1 tsp Cinnamon Adjust for personal preference
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cloves Reduce or omit based on taste
  • 2 large Eggs No substitutions recommended
  • 1/4 tsp Salt
For the Crust
  • 1 1/2 cups Spelt Flour All-purpose flour is a gluten-free alternative
  • 1/2 cup Butter Cold before use

Equipment

  • 9-inch pie plate
  • mixing bowl
  • Electric Mixer
  • Parchment Paper
  • Pie weights or dried beans

Method
 

Crust Preparation
  1. Roll out spelt crust to fit a 9-inch pie plate, place it in the plate, crimp edges, and chill in the freezer for 30 minutes.
  2. Preheat oven to 400°F (200°C), line chilled crust with parchment, fill with weights, bake for 25 minutes. Remove weights and parchment, continue baking for 5-10 minutes until golden brown.
Filling Preparation
  1. Whisk mascarpone cheese, granulated sugar, one egg, and vanilla extract in a bowl until smooth. Set aside ½ cup.
  2. Fold in brown sugar, remaining eggs, pumpkin puree, spices, and salt in the same bowl until smooth.
  3. Pour half of the pumpkin filling into the crust, spoon reserved mascarpone mixture on top, then pour remaining filling and swirl with a knife.
Baking
  1. Lower oven temperature to 325°F (160°C) and bake for 45-55 minutes until edges puff and center is slightly wobbly.
  2. Remove pie from oven, cool at room temperature for at least one hour, then refrigerate for at least 6 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 6500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Don’t overbake and always blind bake the crust. Let pie chill for at least 6 hours for best flavor.

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