MAKES
One 9 inch / 23 cm single crust pie
TAKES
Prep time: 2 hours
Cook time: 1 hour 20 minutes
Total: 3 hours 20 minutes
✻ ABOUT THIS RECIPE
Ok, so here’s the truth: I don’t love pumpkin pie. I’m typically more of a sweet potato pie sort of gal - but of course, there are exceptions to every rule. This pumpkin mascarpone pie reminds me of the custard in a tiramisu - so creamy, I think it’s positively dreamy. Recipe excerpted from The Book on Pie.
INGREDIENTS
one recipe Extra Flaky All Buttah Pie Dough or Gluten Free Pie Dough, Par-Baked + cooled completely
Filling
170 g / 3 large eggs
106 g / ½ cup packed light brown sugar
99 g / ½ cup granulated sugar
5 g / 1 teaspoon vanilla bean paste or vanilla extract
439 g / 2 cups canned pumpkin puree
6 g / 2 teaspoons ground cinnamon
3 g / 1 teaspoon ground ginger
2 g / ½ teaspoon ground cloves
scant 1 g / ¼ teaspoon freshly grated nutmeg
2 g / ½ teaspoon fine sea salt
115 g / ½ cup mascarpone cheese
Topping
226 g / 8 ounces mascarpone cheese
66 g / ⅓ cup granulated sugar
235 g / 1 cup cold heavy cream
5 g / 1 teaspoon vanilla bean paste or vanilla extract
ground cinnamon, as needed for finishing
Bake This Recipe With Me:
METHOD
1. Preheat the oven to 375°F / 190°C with a rack in the lower third of the oven. Place the par-baked pie crust on a baking sheet.
2. In a medium bowl, whisk the eggs, brown sugar, granulated sugar, and vanilla together until well combined. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg, and salt and whisk until well combined. Add the mascarpone and whisk well to combine.
3. Place the parbaked crust on a parchment-lined baking sheet. Pour the filling into the crust. Transfer to the oven and bake until the custard appears set around the edges (it may still be a bit jiggly in the center—that’s OK), 40-45 minutes.
4. Cool the pie completely, then refrigerate for at least 2 hours before serving.
5. Make the whipped cream: place the mascarpone and sugar in the mixer bowl and whip on medium speed until light and fluffy, 1 to 2 minutes.
6. Scrape the bowl well, then reduce the speed to medium-low and add the cream in a slow, steady stream. Raise the speed to medium-high and whip until the mixture is smooth and reaches medium peaks. Add the vanilla, and mix to combine.
7. To finish the pie, spread or pipe the whipped cream onto the surface of the pie. Pinch cinnamon over the surface to finish. Slice and serve, or keep refrigerated for up to 24 hours.
NOTES
The crust can be par-baked up to 24 hours ahead of baking the final pie.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
