Best Bon Appetit Pumpkin Mascarpone Pie Recipes

Ultimate Pumpkin Pie image

Provided by LA286570

Categories Pie

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup chilled butter, cut into pieces
3 tablespoons whipping cream
3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon salt
1 (15 ounce) can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
1/4 cup apricot preserves

Steps:

For crust:.
Preheat oven to 350°F Blend first 3 ingredients in food processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.
Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.
Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.
For filling:.
Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.).
Notes: We usually make a different crust, so I can't really comment on that part. I'm guessing on the prep times.

Nutrition Facts : Calories 479.8, Fat 27, SaturatedFat 16.2, Cholesterol 154.4, Sodium 204.8, Carbohydrate 55.8, Fiber 1.2, Sugar 32.4, Protein 6.2

Pumpkin Mascarpone Pie image

Provided by Annacia

Categories Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 pastry for single-crust pie
1 (8 ounce) package mascarpone or 1 (8 ounce) package cream cheese, softened
1 slightly beaten egg yolk
2 tablespoons honey
1/2 teaspoon vanilla
1 cup canned pumpkin
1 (5 ounce) can evaporated milk (2/3 cup)
2 slightly beaten eggs
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

Preheat oven to 375 degree F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim and crimp edge high.
In a medium mixing bowl beat mascarpone or cream cheese, egg yolk, honey, and vanilla with an electric mixer on low to medium speed until smooth. Set aside.
In another medium mixing bowl stir together pumpkin, evaporated milk, the remaining 2 eggs, brown sugar, cinnamon, and nutmeg. Pour into pastry-lined pie plate. Dollop the mascarpone mixture over the pumpkin mixture. Pull a thin metal spatula gently through dollops to swirl fillings.
Bake for 50 minutes or until puffed and a knife inserted near the center comes out clean. Cool for 1 hour on a wire rack. Cover and chill at least 2 hours before serving.

Bon Appetit Pumpkin Mascarpone Pie image

Provided by ihvhope

Categories < 4 Hours

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 21

1 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup chilled non-hydrogenated shortening, cut into 1/2-inch cubes
1/4 cup ice water
1 cup canned pumpkin puree
1 cup packed golden brown sugar
2 large eggs
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 (8 ounce) container mascarpone cheese
1 cup chilled whipping cream
1/4 cup mascarpone cheese
2 tablespoons sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

Crust.
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 and flatten into disk.
Wrap in plastic and chill at least 30 minutes.
Preheat oven to 350°F
Roll out dough on floured work surface to 12-inch round.
Transfer to 9-inch glass pie dish and trim overhang to 1 inch beyond rim.
Crimp edges and chill crust while making filling.
Filling.
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.
Bake pie until custard is set, about 55 minutes.
Transfer pie to rack and cool.
Whipped cream and Mascarpone Topping.
Combine ingredients in medium bowl.
Using electric mixer, beat to soft peaks.
Can be made 4 hours ahead.