Cooking doesn’t have to be complicated, and this Pumpkin Mascarpone Pie proves it. With simple ingredients and 1 hour and 10 minutes to bake, it’s an easy and delicious dessert that’s perfect for any occasion.

Recipe Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter, cubed and chilled
• 1/4 cup ice water
• 2 eggs (at room temperature)
• 1 (15-ounce) can pumpkin puree
• 1 cup whipped cream cheese
• 1/2 cup mascarpone cheese
• 3/4 cup light brown sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon zest
• 1 teaspoon pure vanilla extract

How To Make Pumpkin Mascarpone Pie

1. Get Your Food Processor Ready: Chill the food processor bowl and blade for about an hour before you start. This will help keep everything nice and cold for the best results.
2. Mix Dry Ingredients: Add the flour, sugar, and salt to the food processor. Pulse a few times until they’re evenly combined.
3. Cut in the Butter: Drop in the cold butter and pulse 3-4 times, or until the butter pieces are about the size of chickpeas. You want to see some texture here!
4. Drizzle in Ice Water: With the machine running, slowly pour in the ice water. Stop as soon as the dough starts to come together in a shaggy mass.
5. Form and Chill the Dough: Turn the dough out onto plastic wrap, shape it into a flat disk, and wrap it tightly. Let it chill in the fridge for at least an hour or up to 2 days.
6. Preheat Your Oven: Set your oven to 350°F and position a rack in the lower third of the oven. This ensures even baking.
7. Roll Out the Dough: On a floured surface, roll the dough out to about 1/6 inch thickness, aiming for a nice round shape. Carefully transfer it to a 9-inch pie pan.
8. Trim and Crimp the Edges: Trim the dough so there’s about a 1/2-inch overhang. Tuck the extra dough under the edge to create a double layer, then crimp the edges using your knuckles and fingertip for a decorative touch.
9. Chill the Dough Again: Pop the pie crust in the fridge until your filling is ready.
10. Whisk the Eggs: In a large mixing bowl, whisk the eggs until they’re smooth and creamy.
11. Mix the Filling: Add the pumpkin puree, cream cheese, mascarpone, sugar, salt, cinnamon, zest, and vanilla. Whisk until everything is fully combined and silky smooth.
12. Pour in the Filling: Gently pour the filling into the chilled pie dough. Tap the pan lightly on the counter to smooth out the top.
13. Bake the Pie: Place the pie on a rimmed baking sheet and bake for 1 hour and 10 minutes, or until the center is just set and the edges are slightly cracked.
14. Cool and Chill: Let the pie cool to room temperature, then refrigerate to chill completely before slicing.
15. Serve: Slice and serve with a dollop of whipped cream for the perfect finish!

Recipe Tips

• Ingredient Quality: Use fresh, aromatic spices like ground cinnamon and nutmeg for the best flavor. Avoid using old spices that may have lost their potency.
• Temperature Control: Let the mascarpone cheese and eggs come to room temperature before mixing to ensure a smooth, even filling.
• Blind Baking: Prebake the pie crust with parchment paper and pie weights to prevent the crust from puffing up excessively during baking.
• Filling Consistency: Mix the filling just until combined to avoid incorporating too much air, which can cause cracks in the pie during baking.
• Serving Suggestion: Chill the pie in the refrigerator for at least 4 hours before serving to allow the flavors to meld and the texture to set properly.

Recipe FAQs and Variations

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