Best Mascarpone Pumpkin Pie Recipes

PUMPKIN MASCARPONE PIE

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.

PUMPKIN MASCARPONE PIE

Steps:

• For 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; flatten into disk. Wrap in plastic and chill at least 30 minutes. DO AHEAD: Can be made 1 day ahead.
• Preheat oven to 350°F. Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges. Chill crust while making filling.
• For 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. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill.
• For whipped cream and mascarpone topping:
• Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
• Serve pie with topping.
• *An Italian cream cheese; sold at many supermarkets and at Italian markets.

BON APPETIT PUMPKIN MASCARPONE PIE

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.

PUMPKIN-ORANGE MASCARPONE PIE

Steps:

• 1. Preheat oven to 325°. In a 10-in. pie pan, stir together gingersnap crumbs with melted butter and press into a crust. Bake until set, about 6 minutes. Set aside. 2. Increase heat to 350°. Beat cream cheese, mascarpone, and 2/3 cup sugar in a large bowl until smooth. Add eggs one at a time, beating for 30 seconds after each egg. Add pumpkin, 1 tsp. orange liqueur, citrus zests, cinnamon, ginger, nutmeg, and salt. Mix until smooth. 3. Pour filling into crust and bake until edges are firm but center still jiggles a bit, 45 to 50 minutes (bake any extra filling in ramekins). Cool to room temperature, then chill at least 6 hours and up to overnight. 4. When ready to serve, beat cream, crème fraîche, and remaining 2 tbsp. sugar and 1 tsp. orange liqueur in a large bowl until soft peaks form. Serve pie with orange whipped cream. NUTRITION PER SERVING CALORIES 643(66% from fat); FAT 47g (sat 28g); PROTEIN 8.7g; CHOLESTEROL 195mg; SODIUM 362mg; FIBER 1.6g; CARBOHYDRATE 48g

PUMPKIN MASCARPONE PIE

Steps:

• Preheat oven to 375 degrees F. Prepare and roll out Pastry for Single-Crust Pie. Roll dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edges high. In a 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 bowl stir together pumpkin, evaporated milk, the remaining 2 eggs, brown sugar, cinnamon and nutmeg. Pour pumpkin mixture into pastry-lined pie plate. Dollop the mascarpone mixture over pumpkin mixture. Pull a thin metal spatula or knife gently through dollops to swirl fillings. Bake for 50 minutes or until top is puffed and 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. Nutrition facts per serving: 377 cal., 25 g total fat (11 g sat fat), 121 mg chol., 124 mg sodium, 33 g carbo., 2 g fiber, and 11 g pro. Daily Values: 138% vit A, 3% vit C, 8% calcium, and 10% iron.

MASCARPONE PUMPKIN PIE

Steps:

• Mix Pumpkin and Brown Sugar
• Add eggs spices and lemon juice and mix well.
• Add Mascarpone Cheese mix and pour into pie shell.
• Bake at 350 for 55 minutes or until set.