PUMPKIN MASCARPONE PIE
MY FAVORITE PUMPKIN PIE TO MAKE DURING THE HOLIDAYS. THE MASCARPONE ADDS THE PERFECT CREAMINESS!
SKILL LEVEL: BEGINNER | QUANTITY: 1 9” PIE
LISTS
GROCERY LIST:
Homemade Pie Dough (ingredients below) or Store-bought Pie Dough
1 stick | Unsalted Butter
1 ¼ cups | All-purpose Flour (plus more for rolling out pie dough, about ¼ cup)
¼ teaspoon | Kosher Salt
3 large | Eggs
2 ½ cups | Heavy Whipping Cream
8 ounces | Mascarpone Cheese
1 cup | Light Brown Sugar
½ cup | Confectioners’ Sugar
¼ teaspoon | Kosher Salt
1 teaspoon | Ground Cinnamon
1 teaspoon | Ground Ginger
½ teaspoon | Ground Nutmeg
¼ teaspoon | Ground Cloves
2 ½ teaspoons | Vanilla Extract
1 large | Lemon
1 cup | Pumpkin Purée
Brand recommendation - Libby’s 100% Pure Pumpkin Purée
KITCHENWARE:
9-inch Round Pie Dish
Hand Mixer
Large Mixing Bowl
Measuring Spoons & Cups, Rolling Pin, Whisk & Pastry Brush
PREP
Helpful tips!
If you’re making the homemade pie dough, make the night before.
Let eggs come to room temperature by leaving out for about 1 hour*.
Let mascarpone come to room temperature by leaving out for about 30 minutes*.
*Dependent on the temperature of your home
BAKE
HOMEMADE PIE DOUGH:
1 ¼ cups | All-purpose Flour
¼ teaspoon | Kosher Salt
1 stick | Unsalted Butter (cold)
3 tablespoons | Water (iced)
FILLING:
1 cup | Pumpkin Purée
1 cup | Light Brown Sugar (packed)
2 large | Eggs (room temperature)
1 teaspoon | Ground Cinnamon
1 teaspoon | Ground Ginger
½ teaspoon | Ground Nutmeg
¼ teaspoon | Ground Cloves
¼ teaspoon | Kosher Salt
½ teaspoon | Vanilla Extract
1 teaspoon | Fresh Lemon Juice
8 ounces | Mascarpone Cheese (room temperature)
TOPPING:
1 large | Egg (room temperature)
2 ½ cups | Heavy Whipping Cream
½ cup | Confectioners’ Sugar
2 teaspoons | Vanilla Extract
Start here if making homemade pie dough:
Combine flour and salt in a large mixing bowl and set aside.
Cube cold butter into ½-inch pieces and toss in flour mixture. Use your hands to smash the butter into the flour mixture until butter is in flat, flakey pieces.
Create a well in the center of the mixture and add cold water. Use your hands to mix until combined and dough can form a solid ball. If necessary, add additional tablespoons of water as needed ensuring that dough never becomes sticky.
Form dough into a disc, wrap in plastic and store in fridge for at least 30 minutes or overnight.
Start here once homemade dough has rested or using store-bought dough:
Remove dough from fridge. Lightly flour surface and roll out dough into a circle that fits your 9-inch round pie pan, about a 12-inch diameter. Make sure to rotate and flip your dough and re-flour your surface and rolling pin to avoid sticking. Use rolling pin to roll up dough and transfer to pie pan. Cut off overhanging crust, generously prick bottom and sides with fork and crimp edges to create desired pattern or use scraps to create decorations. Chill in the fridge for 30 minutes.
Preheat oven to 425° F and place rack in lower ⅓ of the oven. Once pie dough has chilled, cut a square of parchment paper, about 11x11-inches. Place over pie and fill with pie weights or dried beans. Parbake pie for 15-18 minutes until crust is a light golden brown. Remove and allow to come to room temperature. Remove pie weights or dried beans and parchment paper.
Preheat oven to 350° F.
Meanwhile make filling. Using a hand mixer, beat pumpkin and brown sugar in large bowl until combined. Add eggs, cinnamon, ginger, nutmeg, cloves, salt, vanilla and lemon juice and mix until combined. Add mascarpone cheese and mix until smooth.
Pour filling into cooled, parbaked pie crust and bake for 45 minutes.
After 45 minutes, whisk 1 egg together with 1 tablespoon of water to make egg wash, remove pie and brush over crust. Return to oven and bake for an additional 15-20 minutes until filling is set and crust is a dark golden brown. Let cool completely and serve day-of or store in fridge.
Before serving make topping by using a hand mixer to mix heavy cream, confectioners’ sugar and vanilla extract on medium speed until stiff peaks form, about 3-5 minutes depending on your speed setting. Spread whipped cream over cooled pie or serve on the side.
Store leftovers wrapped in plastic in fridge.
