Pumpkin Mascarpone Pie

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OBSESSED! This pumpkin pie with mascarpone whip cream is heavenly!! I don’t make pies…in fact, this may be my first homemade pie…ever. I probably tried to get a little too fancy with the crust because it didn’t hold up so well after I cut into it. The good news is the crust, the filling and the whip cream were all incredible delicious, which is the most important part, right?!?!

Now just a heads up…the recipe below is the original recipe but I doubled the ingredients for the pie crust so that I had enough to make all the disc cutouts for the edge of my pie crust. If you want a traditional crimped edge, simply follow the recipe below. If you want to get more decorative, double your flour, butter and shortening.

And another heads up…I will be eating this pie at midnight on Thanksgiving when I get home from work…just in case you were wondering.

Pumpkin Mascarpone Pie
1 1/2 cups all-purpose flour
5/8 tsp salt, divided
5 Tbsp chilled unsalted butter, cut into 1/2″ cubes
1/4 cup chilled vegetable shortening, cut into 1/2″ cubes
1 cup canned pure pumpkin
1 cup packed brown sugar
2 large eggs
1 tsp fresh lemon juice
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1 1/2 tsp vanilla extract, divided
1/4 tsp ground cloves
8 oz plus 1/4 cup mascarpone, divided
1 cup chilled whipping cream
2 Tbsp sugar

1. Blend flour and 1/4 tsp salt in a food processor. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water by the teaspoonful if dry. Gather into a ball; flatten into disc. Wrap in plastic; chill at least 30 minutes.
2. Preheat oven to 350°. Roll out dough on a floured work surface to a 12″ round. Transfer to a 9″ pie dish. Trim overhang to 1″ beyond rim. Crimp edges. Chill crust while making filling.
3. Using an electric mixer, beat pumpkin and brown sugar until well blended. Add eggs, lemon juice, cinnamon, ginger, nutmeg, 1/2 tsp vanilla, cloves, and 1/4 tsp salt; beat until blended. Add 8 oz mascarpone and beat until mixture is smooth. Transfer to chilled crust.
4. Bake pie until custard is set, about 55 minutes. Transfer to a rack and cool.
5. Using mixer, beat remaining 1/4 cup mascarpone, whipping cream, sugar, remaining 1 tsp vanilla, and remaining 1/8 tsp salt in a medium bowl until soft peaks form.
6. Serve pie with whipped topping.

Original recipe from Bon Appétit.

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2 thoughts on “Pumpkin Mascarpone Pie

  1. Beautiful Pie looks yummy. The pie crust is lovely, bet you don’t make that ten years from now specially if there’s little ones. Love Ya Mom

  2. Pingback: Weekly Favorite Food Posts – Happy Thanksgiving! | Edible Reflections

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