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Pumpkin Mascarpone Pie

A delicious slice of creamy pumpkin mascarpone pie, topped with whipped cream and cinnamon, on a white plate.
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A creamy, tangy twist on classic pumpkin pie with a smooth custard filling and balanced spices.

Ingredients

Scale
  • 1 9-inch pie crust (homemade or store-bought)
  • 1 cup pumpkin puree
  • 8 oz mascarpone cheese
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Blind-bake the pie crust for 10 minutes, then remove weights and bake for 5 more minutes.
  3. In a bowl, mix pumpkin puree, mascarpone, sugars, eggs, vanilla, spices, and salt until smooth.
  4. Stir in heavy cream until fully combined.
  5. Pour filling into the pre-baked crust.
  6. Bake for 40-45 minutes, or until the center is set but slightly jiggly.
  7. Cool completely before refrigerating for at least 4 hours.

Notes

  • Make ahead: Prepare up to 2 days in advance and store in the fridge.
  • Serve cold for the best texture.
  • Use full-fat mascarpone for the creamiest result.

Nutrition

Find it online: https://kitchenuser.net/pumpkin-mascarpone-pie-creamy-thanksgiving-dessert/