Creamy Pumpkin Mascarpone Pie Recipe
Introduction
Pumpkin Mascarpone Pie is a creamy, rich twist on the classic pumpkin pie. The addition of mascarpone cheese adds a luxurious texture and subtle tang that elevates the traditional autumn dessert.
Ingredients
- 1 cup pumpkin purée
- 8 oz mascarpone cheese
- 2 large eggs
- 1 teaspoon pumpkin pie spices (cinnamon, nutmeg, ginger, cloves)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and prepare your pie crust in a 9-inch pie dish.
- Step 2: In a bowl, combine the pumpkin purée, mascarpone, eggs, and pumpkin pie spices until smooth and well blended.
- Step 3: Pour the filling into the prepared crust and smooth the top.
- Step 4: Bake the pie for 45–55 minutes, or until the filling is just set and a knife inserted near the center comes out clean.
- Step 5: Allow the pie to cool completely before slicing and serving.
Tips & Variations
- For extra depth of flavor, toast the spices lightly before mixing them in.
- Use a premade or homemade graham cracker crust for a crunchy contrast.
- Add a splash of vanilla extract to the filling for added richness.
- Serve with whipped cream or a drizzle of caramel sauce for an indulgent finish.
Storage
Store leftover pie covered in the refrigerator for up to 3 days. To reheat, warm individual slices gently in the microwave for 15–20 seconds or serve chilled for a firmer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance and keep it refrigerated. This allows the flavors to meld nicely before serving.
What can I substitute for mascarpone?
If mascarpone is unavailable, cream cheese mixed with a small amount of heavy cream can create a similar creamy texture, though the flavor will be slightly different.
PrintCreamy Pumpkin Mascarpone Pie Recipe
This Pumpkin Mascarpone Pie combines the creamy richness of mascarpone cheese with the warm, spiced flavors of pumpkin. The silky smooth filling is perfectly set in a flaky crust, offering a decadent yet comforting dessert that’s ideal for autumn gatherings and holiday celebrations.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Filling
- 1 ½ cups pumpkin purée
- 8 oz mascarpone cheese, softened
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Pie Crust
- 1 9-inch unbaked pie crust (store-bought or homemade)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the pie uniformly.
- Prepare the filling: In a large bowl, combine the pumpkin purée, mascarpone cheese, eggs, sugar, and spices (cinnamon, nutmeg, ginger, cloves, salt). Add vanilla extract last. Mix thoroughly until the filling is smooth and well blended.
- Fill the pie crust: Pour the pumpkin mascarpone mixture into the prepared 9-inch pie crust, spreading it evenly to ensure uniform baking.
- Bake the pie: Place the pie on the middle rack of the oven and bake for approximately 50-60 minutes. Bake until the filling is just set—slightly trembling in the center when gently shaken.
- Cool the pie: Remove the pie from the oven and let it cool completely at room temperature, then refrigerate for at least 2 hours to allow the filling to firm up and flavors to deepen before serving.
Notes
- Use full-fat mascarpone for the best creaminess and flavor.
- Ensure the eggs are well beaten into the filling to avoid uneven texture.
- If the crust edges brown too quickly, cover them with foil to prevent burning.
- Letting the pie rest overnight in the refrigerator enhances the flavors.
- You can garnish with whipped cream or toasted pecans for extra texture and taste.
Keywords: pumpkin pie, mascarpone pie, pumpkin dessert, fall dessert, holiday pie
