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Decadent Pumpkin Mascarpone Pie

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A rich and creamy pumpkin pie with a silky mascarpone twist, perfect for cozy autumn nights. This easy recipe combines simple ingredients for a comforting and indulgent dessert.

Ingredients

Scale
  • 1 ¼ cups (160 g) all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons (113 g) unsalted butter, cold and cubed
  • 2–3 tablespoons ice water
  • 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120 g) mascarpone cheese, softened
  • 2 large eggs, room temperature
  • ¾ cup (150 g) granulated sugar
  • ½ cup (120 ml) heavy cream (or full-fat coconut cream as a dairy-free swap)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • Optional: whipped cream or a sprinkle of cinnamon sugar for garnish

Instructions

  1. Prepare the crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a food processor, pulse until the mixture resembles coarse crumbs (about pea-sized pieces). If doing by hand, use a pastry cutter or two knives to cut in the butter; this usually takes around 5-7 minutes. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it.
  2. Chill the dough: Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  3. Roll out the crust: Lightly flour your surface and rolling pin. Roll the dough into a 12-inch (30 cm) circle to fit the 9-inch pie dish. Carefully transfer the dough to the dish, gently pressing it in. Trim excess and crimp the edges as desired. Place the crust back in the fridge while preparing the filling.
  4. Make the filling: In a mixing bowl, whisk together the pumpkin puree and mascarpone until smooth and creamy. Add eggs, sugar, cream, and vanilla extract. Mix well. Stir in the cinnamon, ginger, nutmeg, and salt until the spices are evenly distributed.
  5. Assemble and bake: Pour the filling into the chilled pie crust. Smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes. The center should be mostly set but with a slight jiggle.
  6. Cool and chill: Let the pie cool on a wire rack for about 1 hour, then refrigerate for at least 3 hours or overnight.
  7. Serve: Slice with a sharp knife. Add a dollop of whipped cream or a sprinkle of cinnamon sugar if desired.

Notes

Keep butter cold when making the crust to ensure flakiness. Chill the dough before rolling. Cover crust edges with foil halfway through baking if they brown too quickly. Whip mascarpone gently to avoid lumps. The pie tastes best after chilling overnight. For gluten-free, use almond flour crust. For dairy-free, substitute heavy cream with coconut cream and mascarpone with a dairy-free alternative.

Nutrition

Keywords: pumpkin pie, mascarpone, autumn dessert, cozy dessert, easy pumpkin pie, creamy pumpkin pie, fall recipe

Find it online: https://emacrave.com/decadent-pumpkin-mascarpone-pie-recipe-easy-perfect-cozy-nights-dessert/