Roll and Blind Bake the Pie Crust:

1. Prepare the pie crust according to recipe instructions.
2. Roll out the pie dough to an 11-inch circle and line it into a 9-inch pie plate, crimping the edges as desired. Place the pie shell in the freezer for 30 minutes to let the pie dough chill.
3. While dough is chilling, preheat the oven to 400ºF and place oven racks in the lower and middle parts of the oven.
   
4. Remove the pie from freezer and line the pie shell with a round piece of parchment paper. Then, add pie weights (or dry rice, beans, or lentils) to fill the pie shell, making sure to push the pie weights to the edges. Bake on the lower rack for 25 minutes, then remove from oven and remove the parchment and pie weights. Return to oven and bake for an additional 5-10 minutes, or until the crust is baked through. Set aside until ready to use. Lower the oven to 325ºF.

Assemble the Filling:

1. Using an electric mixer, whip the mascarpone and granulated sugar until smooth. Add in 1 egg and vanilla and mix together until thoroughly combined. Remove ½ cup of the mascarpone mixture and set aside.
2. To the electric mixing bowl, add in the remaining 3 eggs, brown sugar, cinnamon, nutmeg, cloves, salt, and pumpkin puree. Mix together until fully combined.
3. Add half of the pumpkin filling to the fully baked pie crust. Spoon in a few dollops of the set-aside mascarpone filling to the pumpkin mixture. Then, pour the remaining pumpkin mixture over the top. Spoon on dollops of the remaining mascarpone mixture. Using a knife or chopstick, gently swirl through all layers of the pumpkin filling to achieve a marbled effect.

Bake:

1. Bake the pie on the middle rack for 45-55 minutes, or until the pie reaches a temperature of 180ºF and the outer edges have started to puff up but the center is still slightly wobbly.
2. Remove the pie from the oven and transfer to a wire rack to cool. Let cool fully at room temperature before placing in the refrigerator for at least 6 hours to finish firming up. Serve.