Ingredients for Pumpkin Mascarpone Pie
- Pastry For Single Crust Pie
- Mascarpone
- 1 large egg yolk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Canned Pumpkin
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- ¾ cup packed light brown sugar
- Ground Cinnamon
- Ground Nutmeg
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How to Make Pumpkin Mascarpone Pie
- Preheat oven to 375°F (190°C).
- Prepare 1 (14.1 ounce) package of refrigerated pie crusts according to package directions; roll out and line a 9-inch pie plate. Trim and crimp edges.
- In a medium bowl, beat 8 ounces mascarpone cheese (or cream cheese), 1 large egg yolk, 2 tablespoons honey, and 1 teaspoon vanilla extract with an electric mixer on low to medium speed until smooth. Set aside.
- In a separate large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 large eggs, ¾ cup packed light brown sugar, 1 ½ teaspoons ground cinnamon, and ½ teaspoon ground nutmeg.
- Pour the pumpkin mixture into the prepared pie crust.
- Dollop the mascarpone mixture evenly over the pumpkin mixture.
- Gently swirl the mascarpone and pumpkin mixtures together using a thin metal spatula.
- Bake for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. The pie should be puffed and golden brown.
- Let cool completely on a wire rack for at least 1 hour.
- Cover and chill in the refrigerator for at least 2 hours before serving for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
57g
Fat
16g
Carbs
9g
