Best Pumpkin Orange Mascarpone Pie Recipes

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PUMPKIN MASCARPONE PIE



Pumpkin Mascarpone Pie image

I'm always looking for a different way to do the classics. This has proved popular in the past. It's fun to see what patterns you can come up with. Times do not include stand or chill times.

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.

ORANGE AND SPICE PUMPKIN PIE



Orange and Spice Pumpkin Pie image

Categories     Fruit Juice     Egg     Ginger     Dessert     Bake     Thanksgiving     Orange     Pumpkin     Fall     Cinnamon     Sour Cream     Bon Appétit

Yield Serves 8

Number Of Ingredients 21

For crust
1 1/2 cups all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons sugar
1/2 teaspoon salt
1 large egg yolk
3 tablespoons (or more) ice water
1 1/2 teaspoons grated orange peel
For filling
1 15-ounce can solid pack pumpkin
3 large eggs
3/4 cup (packed) golden brown sugar
3/4 cup whipping cream
1/4 cup frozen orange juice concentrate, thawed
1/4 cup crème fraîche or sour cream
2 1/2 teaspoons ground cinnamon
1/2 teaspoon cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon salt
Lightly sweetened whipped cream
Fine strips of orange peel (optional)

Steps:

  • Make crust:
  • Blend flour, butter, sugar and salt in processor until mixture resembles coarse meal. Add yolk, 3 tablespoons ice water and orange peel. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
  • Position rack in bottom third of oven and preheat to 400°F. Roll out dough on lightly floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch; fold under and press into 1/2-inch-high standing rim. Using scissors, make diagonal cuts in dough rim at 1/2-inch intervals; press cut rim pieces alternately in and out. Pierce crust (not dough rim) all over with fork. Freeze crust 30 minutes.
  • Line crust with foil; fill with dried beans or pie weights. Bake until crust edge is dry and set, about 12 minutes. Remove foil and beans. Bake crust until lightly colored, pressing with back of fork if crust bubbles, about 8 minutes. Transfer crust to rack and cool completely. Reduce oven temperature to 325°F.
  • Make filling:
  • Whisk first 10 ingredients in large bowl until well blended. Pour into prepared crust.
  • Gently cover crust edge with foil to prevent over-browning. Bake until filling puffs and begins to split at edges and is just set in center, about 1 hour 5 minutes. Cool pie on rack. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Top pie with whipped cream and orange peel strips, if desired. Serve cold or at room temperature.

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