Pumpkin Mascarpone Pie

A baked Pumpkin Mascarpone Pie.

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5 from 10 reviews

This Pumpkin Pie with Mascarpone has a creamy pumpkin filling, spiced just right, with a hint of tang from the mascarpone cheese. It's baked in a whole-grain Spelt Crust that really makes this pie stand apart from the crowd. The mascarpone cheese is used both in the filling and is swirled on top to create a beautiful effect to adorn your holiday table. 


  • 1 (9-inch) single spelt pie crust, or your favorite pie crust, prepared
  • 1 cup (8 ounces; 227 grams) mascarpone cheese, room temperature
  • ¼ cup (50 grams) granulated sugar
  • 4 large eggs, divided
  • 1 teaspoon vanilla extract
  • ½ cup packed (100 grams) light brown sugar
  • 1-½ teaspoons ground cinnamon
  • ¼ teaspoon nutmeg, freshly grated
  • Pinch cloves
  • Pinch coarse kosher salt
  • 1 (15 ounce) can 100% pumpkin puree


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.


  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.


The body of this post has many tips for successfully baking this Pumpkin Mascarpone Pie. Check that out if you have any questions.

If you've never worked with mascarpone before, it's similar in texture to cream cheese, just slightly softer. Like cream cheese, it's easiest to beat this cheese with an electric mixer to ensure it doesn't have any lumps in it. However, if you don't have a stand mixer, you can do it by hand. Just make sure to mix together the mascarpone and the granulated sugar first until the mascarpone cheese has loosened in consistency, then add in the egg.

The mascarpone can be replaced with an equal amount of cream cheese, if desired.