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Pumpkin Mascarpone Pie

Pumpkin Mascarpone Pie
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Delight in the flavors of autumn with this easy-to-make Pumpkin Mascarpone Pie. This creamy dessert combines the rich taste of pumpkin puree with velvety mascarpone cheese, resulting in a luscious filling that’s bursting with warm spices. Baked in a wholesome spelt crust, this pie is not only a feast for the eyes but also a comforting treat that’s perfect for any fall gathering. Whether you’re celebrating the holidays or enjoying a cozy evening at home, this Pumpkin Mascarpone Pie will quickly become a favorite that friends and family will love to share.

Ingredients

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  • 1 (9-inch) single spelt pie crust
  • 1 cup mascarpone cheese (room temperature)
  • ¼ cup granulated sugar
  • 4 large eggs (divided)
  • 1 teaspoon vanilla extract
  • ½ cup light brown sugar (packed)
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • Pinch of cloves
  • Pinch of coarse kosher salt
  • 1 (15-ounce) can 100% pumpkin puree

Instructions

  1. Preheat your oven to 350°F (175°C). If using store-bought spelt crust, follow package instructions; if homemade, roll out to fit your pie dish.
  2. In a large bowl, beat together the mascarpone cheese and granulated sugar until smooth. Add three eggs, vanilla extract, light brown sugar, cinnamon, nutmeg, cloves, kosher salt, and pumpkin puree. Mix until well combined.
  3. Pour the filling into the prepared crust and smooth it out gently. Bake for about 75 minutes or until set and golden brown on top.
  4. Allow the pie to cool completely before slicing. Serve each slice topped with an additional swirl of mascarpone.

Nutrition

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