Pumpkin Mascarpone Pie Recipes
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.
PUMPKIN MASCARPONE PIE
I'm always looking for a different way to do the classics. This has proved popular in the past. It's fun to see what patterns you can come up with. Times do not include stand or chill times.
Provided by Annacia
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
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
I got this recipe from Bon Appetit November 2007. I didn't want to lose it so I'm posting here for safe keeping. The Mascarpone lightens up the filling and the topping.
Provided by ihvhope
Categories < 4 Hours
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 415.7, Fat 26.2, SaturatedFat 13.5, Cholesterol 112.7, Sodium 219.7, Carbohydrate 41.2, Fiber 0.9, Sugar 21.1, Protein 4.9
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