Introduction

Pumpkin Mascarpone Pie is a delightful twist on the classic pumpkin pie, adding a creamy mascarpone swirl that brings richness and a velvety texture. This dessert combines warm spices with a luscious filling, perfect for cozy fall gatherings or holiday celebrations.

Pumpkin Mascarpone Pie Recipe - Recipe Image

Ingredients

1 (9-inch) single spelt pie crust, or your favorite pie crust, prepared
1 cup (8 ounces; 227 grams) mascarpone cheese, room temperature
¼ cup (50 grams) granulated sugar
4 large eggs, divided
1 teaspoon vanilla extract
½ cup packed (100 grams) light brown sugar
1-½ teaspoons ground cinnamon
¼ teaspoon nutmeg, freshly grated
Pinch cloves
Pinch coarse kosher salt
1 (15 ounce) can 100% pumpkin puree

Instructions

Step 1: Prepare and chill the pie crust by rolling out the dough to an 11-inch circle and fitting it into a 9-inch pie plate. Crimp the edges as desired and freeze the shell for 30 minutes.
Step 2: Preheat the oven to 400ºF, placing racks in the lower and middle positions. Line the chilled pie shell with parchment paper and fill with pie weights or dried beans. Bake on the lower rack for 25 minutes. Remove parchment and weights, then bake an additional 5-10 minutes until fully baked. Set aside and lower the oven temperature to 325ºF.
Step 3: With an electric mixer, beat mascarpone cheese and granulated sugar until smooth. Add 1 egg and vanilla extract; mix until combined. Reserve ½ cup of this mixture for swirling.
Step 4: To the remaining mascarpone mixture, add the remaining 3 eggs, brown sugar, cinnamon, nutmeg, cloves, salt, and pumpkin puree. Mix thoroughly until smooth.
Step 5: Pour half of the pumpkin filling into the baked pie crust. Add dollops of the reserved mascarpone mixture over it. Pour the remaining pumpkin filling on top, followed by more mascarpone dollops. Use a knife or chopstick to gently swirl the layers for a marbled effect.
Step 6: Bake the pie on the middle rack for 45-55 minutes, or until the center is slightly wobbly but the edges are puffed and the temperature reads 180ºF.
Step 7: Remove the pie from the oven and cool on a wire rack to room temperature. Refrigerate for at least 6 hours before serving to allow the filling to set completely.

Tips & Variations

For a nutty flavor, try using a whole wheat or spelt crust as suggested, or add chopped pecans to the filling for added texture.
If you don’t have mascarpone, cream cheese can be a suitable substitute, though the texture will be slightly different.
Make sure the mascarpone is at room temperature to avoid lumps in the filling.
Use fresh spices where possible for the best aroma and depth of flavor.

Storage

Store the pie covered in the refrigerator for up to 4 days. The flavors will develop even more after resting. Reheat individual slices gently in the microwave if desired, though the pie is delicious served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use 100% pumpkin puree for this recipe to control the spices and sweetness. Canned pumpkin pie filling already contains sugar and spices, which could affect the flavor balance.

What can I use if I don’t have pie weights?

Dry rice, dried beans, or lentils work well as substitutes for pie weights to prevent the crust from puffing while baking.

Pumpkin Mascarpone Pie Recipe

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★★★★★

4.9 from 148 reviews

This Pumpkin Mascarpone Pie combines the creamy richness of mascarpone cheese with the warm spices of cinnamon, nutmeg, and cloves in a perfectly baked spelt pie crust. The filling creates a beautiful marbled effect that is both visually stunning and delicious, making it a comforting and elegant dessert perfect for fall and holiday gatherings.

Author: zara
Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Total Time: 7 hours 10 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pie Crust

1 (9-inch) single spelt pie crust, or your favorite pie crust, prepared

Filling

1 cup (8 ounces; 227 grams) mascarpone cheese, room temperature
¼ cup (50 grams) granulated sugar
4 large eggs, divided
1 teaspoon vanilla extract
½ cup packed (100 grams) light brown sugar
1½ teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
Pinch cloves
Pinch coarse kosher salt
1 (15 ounce) can 100% pumpkin puree

Instructions

Roll and Blind Bake the Pie Crust: Prepare the pie crust and roll out the dough to an 11-inch circle. Line a 9-inch pie plate with the dough and crimp the edges. Freeze the pie shell for 30 minutes to chill the dough.
Preheat the Oven: While the dough chills, preheat the oven to 400ºF and position racks in the lower and middle parts of the oven.
Bake the Pie Crust: Remove the pie shell from the freezer, line it with parchment paper, and fill with pie weights or substitute dry beans/rice. Bake on the lower rack for 25 minutes. Remove the weights and parchment and bake an additional 5–10 minutes until the crust is fully baked. Lower oven temperature to 325ºF and set crust aside.
Prepare the Mascarpone Mixture: Using an electric mixer, whip mascarpone cheese with granulated sugar until smooth. Add 1 egg and vanilla extract, mixing thoroughly. Remove ½ cup of this mixture and set aside for later use.
Prepare the Pumpkin Filling: To the remaining mascarpone mixture, add the remaining 3 eggs, light brown sugar, cinnamon, nutmeg, cloves, salt, and pumpkin puree. Mix until fully combined.
Assemble the Pie: Pour half of the pumpkin filling into the baked pie crust. Dollop some of the set-aside mascarpone mixture over the pumpkin layer. Pour the remaining pumpkin mixture on top and spoon the rest of the mascarpone filling in dollops. Use a knife or chopstick to gently swirl the layers to create a marbled effect.
Bake the Pie: Place the pie on the middle oven rack and bake at 325ºF for 45-55 minutes. Bake until the pie reaches an internal temperature of 180ºF, with edges puffed but the center still slightly wobbly.
Cool and Chill: Remove the pie from the oven and transfer it to a wire rack to cool completely at room temperature. Refrigerate the pie for at least 6 hours to allow it to set fully before serving.

Notes

Using spelt pie crust adds a wholesome and nutty flavor, but any prepared pie crust can be used.
Blind baking the crust prevents a soggy bottom by pre-cooking it before adding the filling.
Be careful not to overbake the pie; it should still have a slight wobble in the center to ensure moistness.
Allowing the pie to chill in the refrigerator overnight improves texture and flavor melding.
You can use pie weights, dry rice, or beans for blind baking if you don’t have specialized weights.
Room temperature mascarpone ensures smooth mixing without lumps.

Keywords: Pumpkin pie, mascarpone cheese, fall dessert, spelt crust, marbled pumpkin pie, holiday pie, creamy pumpkin dessert