Mascarpone Pumpkin Pie Recipes

PUMPKIN MASCARPONE PIE

Steps:

• Preheat oven to 375 degree F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim and crimp edge high.
• In a medium mixing 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 medium mixing bowl stir together pumpkin, evaporated milk, the remaining 2 eggs, brown sugar, cinnamon, and nutmeg. Pour into pastry-lined pie plate. Dollop the mascarpone mixture over the pumpkin mixture. Pull a thin metal spatula gently through dollops to swirl fillings.
• Bake for 50 minutes or until puffed and a 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.

BON APPETIT PUMPKIN MASCARPONE PIE

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.

PUMPKIN MASCARPONE PIE

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.