Prepare the crust by rolling out the whole-grain spelt crust into an 11-inch circle and placing it into your pie dish. Freeze for 30 minutes and preheat the oven to 375°F. Blind bake the crust for about 20 minutes until lightly golden.

In a mixing bowl, beat mascarpone cheese with the sugar until smooth, then add the eggs and pumpkin puree along with spices, mixing until homogenous.

Pour half the filling into the crust, add dollops of reserved mascarpone, then pour the remaining filling and gently swirl.

Bake the pie at 400°F for 45-55 minutes until edges puff slightly and center is wobbly, with internal temperature at 180°F.

Cool at room temperature for 1 hour, then refrigerate for at least 6 hours (preferably overnight) to set.