Ingredients

1 (9-inch) single spelt pie crust, or your favorite pie crust, prepared

1 cup (8 ounces; 227 grams) mascarpone cheese, room temperature

¼ cup (50 grams) granulated sugar

4 large eggs, divided

1 teaspoon vanilla extract

½ cup packed (100 grams) light brown sugar

1½ teaspoons ground cinnamon

¼ teaspoon nutmeg, freshly grated

Pinch cloves

Pinch coarse kosher salt

1 (15 ounce) can 100% pumpkin puree

Instructions

Step 1: Prepare the pie crust by rolling out the dough to an 11-inch circle and lining it into a 9-inch pie plate. Crimp the edges as desired, then chill the crust in the freezer for 30 minutes.

Step 2: Preheat the oven to 400ºF and position racks in the lower and middle parts of the oven.

Step 3: Remove the pie crust from the freezer, line it with parchment paper, and fill with pie weights or dry beans to the edges. Bake on the lower rack for 25 minutes. Remove parchment and weights, then bake an additional 5–10 minutes until the crust is cooked through. Set aside and reduce oven temperature to 325ºF.

Step 4: In a mixing bowl, whip mascarpone cheese and granulated sugar until smooth. Add 1 egg and vanilla extract, mixing until fully combined. Reserve ½ cup of this mascarpone mixture for swirling.

Step 5: Add the remaining 3 eggs, brown sugar, cinnamon, nutmeg, cloves, salt, and pumpkin puree to the mixer. Combine thoroughly to create the pumpkin filling.

Step 6: Pour half of the pumpkin filling into the baked pie crust. Spoon dollops of the reserved mascarpone mixture over the pumpkin layer, then add the remaining pumpkin filling. Top with the rest of the mascarpone mixture. Use a knife or chopstick to gently swirl the layers, creating a marbled effect.

Step 7: Bake the pie on the middle rack for 45–55 minutes, until the edges puff and the center is slightly wobbly but reaches 180ºF.

Step 8: Remove the pie from the oven and cool on a wire rack. Once at room temperature, refrigerate for at least 6 hours to allow the filling to firm up before serving.

Tips & Variations

For a nutty flavor, try using a graham cracker or pecan crust instead of spelt dough.

If you don’t have pie weights, dried rice or lentils work well for blind baking.

Freshly grated nutmeg adds more depth than pre-ground, so use it if possible.

For a spicier twist, add a pinch of ground ginger or allspice to the pumpkin filling.

FAQs

Can I use regular cream cheese instead of mascarpone?

While cream cheese can be a substitute, mascarpone offers a smoother, less tangy texture that’s ideal for this pie. If you use cream cheese, soften it well and consider adding a little heavy cream for a similar consistency.

Do I need to bake the pie crust before adding the filling?

Yes, blind baking the crust ensures it stays crisp and doesn’t become soggy from the wet pumpkin filling. This process also helps the crust cook evenly and develop a nice golden color.