BON APPETIT PUMPKIN MASCARPONE PIE

Bon Appetit Pumpkin Mascarpone Pie image

Provided by ihvhope

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.