Mascarpone Pumpkin Pie

With a creamy pumpkin filling spiced just right, a hint of tang from the mascarpone cheese, baked in a whole grain spelt crust...this pie stands apart from the crowd.

PREP TIME: 25 mins

– spelt pie crust (or pie-crust-of-choice) – pumpkin puree – eggs – mascarpone cheese – sugar – cinnamon + nutmeg + cloves – vanilla extract

COOK TIME: 75 minutes

KEY INGREDIENTS

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Prepare Pastry

Make the spelt pie crust easily in a food processor.

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Prepare Pastry

Roll it out and place inside of a 9" pie plate. Crimp the edges as desired.

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Prepare Pastry

Blind bake the pie crust. Pumpkin pie should always have a blind baked pie crust to ensure no soggy bottoms.

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Prepare Filling

Using an electric mixer on medium speed, beat the mascarpone and the granulated sugar, until smooth.

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Prepare Filling

Add in 1 egg and vanilla and beat until thoroughly combined. Scoop out ½ cup of the mascarpone mixture and set aside.

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Prepare Filling

Add remaining eggs, brown sugar, spices and pumpkin puree. Beat together until fully combined.

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Assemble Pie

Add half of the pumpkin filling to pie crust. Spoon in a few dollops of mascarpone filling.

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Assemble Pie

Using a knife, chopstick or toothpick gently swirl through all layers of the pumpkin filling to achieve a marble effect.

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Bake

Bake in the preheated oven for 45-55 minutes, or until the outer edges have started to puff up but the center is still slightly wobbly.

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Find the full recipe linked below!

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