Recipe

Pumpkin Mascarpone Pie Recipe

Add Step-by-Step Photos	Blackcupcake / All my dishes 7 months, 1 week ago Very nice pumpkin recipe! Prep:20m Cook:20m Servings:8	Blackcupcak
	pumpkin mascarpone

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Ingredients

Crust:

1 1/2 cups unbleached all purpose flour

1/4 teaspoon salt

5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

1/4 cup chilled non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes

1/4 cup (or more) ice water

Filling:

1 cup canned pure pumpkin

1 cup (packed) golden brown sugar

2 large eggs

1 teaspoon fresh lemon juice

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon vanilla extract

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 8-ounce container mascarpone cheese*

Whipped Cream and Mascarpone Topping:

1 cup chilled whipping cream

1/4 cup mascarpone cheese*

2 tablespoons sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

Directions

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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