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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.

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

  1. 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.
  2. Preheat the Oven: While the dough chills, preheat the oven to 400ºF and position racks in the lower and middle parts of the oven.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://zarameals.com/pumpkin-mascarpone-pie-recipe/