PUMPKIN MASCARPONE PIE
The Italian cream cheese, mascarpone, lightens up the filling and topping.
Provided by Sarah Patterson Scott
Categories Dessert Bake Thanksgiving Cream Cheese Pumpkin Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 24
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.
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