How to make it

  • For crust:
  • Blend flour and salt in processor.
  • Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry.
  • Gather into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes. DO AHEAD: Can be made 1 day ahead.
  • Preheat oven to 350°F. Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges.
  • Chill crust while making filling.
  • For filling:
  • Using electric mixer, beat pumpkin and sugar in large bowl until well blended.
  • Add eggs and next 7 ingredients and beat until blended. Add mascarpone cheese and beat just until mixture is smooth.
  • Transfer filling to prepared crust.
  • Bake pie until custard is set, about 55 minutes.
  • Transfer pie to rack and cool. DO AHEAD: Can be made 1 day ahead. T
  • ent with foil and chill.
  • For whipped cream and mascarpone topping:
  • Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
  • Serve pie with topping.

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    " It was excellent "
    momo_55grandma ate it and said...
    love pumpkin pie this sounds delicous thanks high5
    Was this review helpful? Yes Flag

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