Description
A dreamy autumn treat that combines rich mascarpone with the classic flavor of pumpkin, elevating your dessert game.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg yolk (for egg wash)
- 1 ½ cups pumpkin puree
- 1 cup mascarpone cheese, softened
- 3/4 cup brown sugar
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- Whipped cream (for garnish)
- A sprinkle of cinnamon (for garnish)
- Chopped nuts (optional garnish)
Instructions
- Mix together the flour, sugar, and salt. Add in the cubed butter and mix until resembling coarse crumbs.
- Add a few tablespoons of ice water and stir until the dough comes together. Chill in the fridge for at least 30 minutes.
- Roll out the dough on a floured surface until 1/8 inch thick. Place it in your pie dish and trim the excess.
- Preheat the oven to 375°F (190°C). Prick the bottom of the crust and bake for about 15 minutes until slightly golden. Let it cool.
- In a mixing bowl, whisk together the pumpkin puree, mascarpone, brown sugar, heavy cream, eggs, vanilla, pumpkin pie spice, and salt until smooth.
- Pour the filling into the cooled pie crust and bake at 375°F (190°C) for 45-50 minutes until the center is set but still jiggly.
- Let it cool to room temperature, then refrigerate for at least a couple of hours or overnight.
- Serve with whipped cream, a sprinkle of cinnamon, and chopped nuts if desired.
Notes
For a cleaner slice, use a sharp knife or pie server, wiping clean between cuts.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg