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Pumpkin Mascarpone Pie Recipe

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★★★★★

4.7 from 75 reviews

This Pumpkin Mascarpone Pie combines the creamy richness of mascarpone cheese with the warm, spiced flavors of classic pumpkin pie. Featuring a tender, flaky spelt crust and a beautiful marbled filling, this dessert is perfect for autumn gatherings or festive holiday celebrations. The pie is baked to a luscious, custardy consistency with a delicate swirl of mascarpone for a stunning presentation and delightful taste.

Ingredients

Scale

Pie Crust

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

Filling

  • 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 freshly grated nutmeg
  • Pinch of cloves
  • Pinch coarse kosher salt
  • 1 (15 ounce) can 100% pumpkin puree

Instructions

  1. Roll and Blind Bake the Pie Crust: Prepare your pie crust according to the recipe instructions. Roll out the dough into an 11-inch circle and line a 9-inch pie plate, crimping the edges as desired. Chill the pie shell in the freezer for 30 minutes to firm up the dough.
  2. Preheat the Oven: Set your oven to 400ºF (204ºC) and position racks in the lower and middle sections to ensure even baking.
  3. Blind Bake the Crust: Remove the chilled pie shell from the freezer, line it with parchment paper, and fill with pie weights or dry beans/rice. Bake on the lower rack for 25 minutes, then remove the weights and parchment paper. Continue baking for another 5-10 minutes until the crust is fully baked and lightly golden. Let it cool and reduce oven temperature to 325ºF (163ºC).
  4. Prepare the Mascarpone Mixture: Using an electric mixer, whip mascarpone cheese with granulated sugar until smooth. Beat in 1 egg and vanilla extract until well combined. Remove half a cup of this mixture and set aside for swirling.
  5. Make the Pumpkin Filling: To the remaining mascarpone mixture, add the other 3 eggs, light brown sugar, cinnamon, nutmeg, cloves, salt, and pumpkin puree. Mix until completely blended and smooth.
  6. Assemble the Pie: Pour half of the pumpkin filling into the fully baked pie crust. Dollop spoonfuls of the reserved mascarpone mixture over the filling. Then gently pour the remaining pumpkin mixture on top, followed by dollops of the remaining mascarpone. Use a knife or chopstick to swirl the mascarpone through the pumpkin filling creating a marbled effect.
  7. Bake the Pie: Place the pie on the middle rack and bake at 325ºF (163ºC) for 45-55 minutes. The pie is done when the edges puff slightly and the center jiggles but is set to about 180ºF (82ºC) internal temperature.
  8. Cool and Chill: Remove the pie from the oven and place on a wire rack to cool to room temperature. Then refrigerate the pie for at least 6 hours to allow it to fully firm up before serving.

Notes

  • Use a pie thermometer to check doneness for perfect texture.
  • Blind baking the crust beforehand prevents sogginess from the wet filling.
  • Allow the pie to chill thoroughly for clean, neat slices.
  • Spelt crust adds a nutty flavor and is a great alternative to traditional wheat crust.
  • For a gluten-free option, substitute the crust with a certified gluten-free variety.

Keywords: pumpkin pie, mascarpone pie, spiced pumpkin dessert, fall dessert, Thanksgiving pie, creamy pumpkin pie

Find it online: https://flavorsbymaya.com/pumpkin-mascarpone-pie-recipe/