Pumpkin Mascarpone Pie
A luxurious twist on classic pumpkin pie featuring smooth mascarpone cheese and warm fall spices. This decadent dessert is topped with a vanilla-mascarpone whipped cream for extra richness.
Ingredients
- •1½ cups all purpose flour
- •¼ teaspoon salt
- •5 tablespoons unsalted butter
- •¼ cup vegetable shortening
- •¼ cup ice water
- •1 cup canned pure pumpkin
- •1 cup golden brown sugar
- •2 whole eggs
- •1 teaspoon lemon juice
- •1 teaspoon ground cinnamon
- •1 teaspoon ground ginger
- •½ teaspoon ground nutmeg
- •½ teaspoon vanilla extract
- •¼ teaspoon ground cloves
- •¼ teaspoon salt
- •8 ounces mascarpone cheese
- •1 cup whipping cream
- •¼ cup mascarpone cheese
- •2 tablespoons sugar
- •1 teaspoon vanilla extract
- •⅛ teaspoon salt
Cooking Instructions
- 1.
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.
35 min
- 2.
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.
15 min
- 3.
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.
10 min
- 4.
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.
55 min
- 5.
Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
5 min
- 6.
Serve pie with topping.
2 min
- 7.
*An Italian cream cheese; sold at many supermarkets and at Italian markets.