Pumpkin Mascarpone Pie
From blackcupcake 14 years agoIngredients
- Crust: shopping list
- 1 1/2 cups unbleached all purpose flour shopping list
- 1/4 teaspoon salt shopping list
- 5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes shopping list
- 1/4 cup chilled non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes shopping list
- 1/4 cup (or more) ice water shopping list
- Filling: shopping list
- 1 cup canned pure pumpkin shopping list
- 1 cup (packed) golden brown sugar shopping list
- 2 large eggs shopping list
- 1 teaspoon fresh lemon juice shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 teaspoon ground ginger shopping list
- 1/2 teaspoon ground nutmeg shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1/4 teaspoon ground cloves shopping list
- 1/4 teaspoon salt shopping list
- 1 8-ounce container mascarpone cheese* shopping list
- whipped cream and mascarpone Topping: shopping list
- 1 cup chilled whipping cream shopping list
- 1/4 cup mascarpone cheese* shopping list
- 2 tablespoons sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 1/8 teaspoon salt shopping list
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.
People Who Like This Dish 2
- momo_55grandma Mountianview, AR
- winkaway Nowhere
- blackcupcake CHIOS, GR
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The Rating
Reviewed by 1 people-
love pumpkin pie this sounds delicous thanks high5
momo_55grandma in Mountianview loved it
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