Pumpkin Mascarpone Pie
A creamy and elegant twist on traditional pumpkin pie, featuring a luxurious mascarpone filling and warm spices, perfect for any autumn gathering.
Ingredients
For the pie crust
- 1 9-inch single spelt pie crust, or your favorite pie crust, prepared.
For the filling
- 1 cup mascarpone cheese, room temperature.
- ¼ cup granulated sugar.
- 4 large eggs, divided.
- 1 teaspoon vanilla extract.
- ½ cup packed light brown sugar.
- 1½ teaspoons ground cinnamon.
- ¼ teaspoon nutmeg, freshly grated.
- 1 pinch cloves.
- 1 pinch coarse kosher salt.
- 1 15 ounce can 100% pumpkin puree.
Instructions
Preparation
- Gather all your ingredients. Ensure your mascarpone cheese is at room temperature for easy mixing. Preheat your oven to 350°F (175°C).
- Roll out your spelt pie crust and transfer it to a pie dish. Blind bake it for about 10-15 minutes until lightly golden.
Assembling the Filling
- In a medium bowl, combine the room temperature mascarpone cheese and granulated sugar. Mix until smooth.
- Separate the eggs, keeping the yolks for the filling and setting the whites aside. Add the yolks to the mascarpone mixture one at a time, blending after each addition.
- Stir in the vanilla extract, brown sugar, ground cinnamon, nutmeg, cloves, and salt. Mix until all ingredients are well incorporated.
Filling and Baking
- Fold in the pumpkin puree until the filling is smooth and uniform.
- In a clean bowl, beat the reserved egg whites until soft peaks form. Gently fold these into the pumpkin mixture.
- Pour the prepared filling into your golden crust, smoothing the top with a spatula.
- Bake the pie for 40-45 minutes, until the center is set but still slightly jiggles. Let the pie cool completely before slicing.
Notes
Best served warm or chilled, this pie can be garnished with whipped cream, caramel drizzle, or chopped nuts. Keep an eye on your baking time to avoid overcooking.