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.
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