Pumpkin Mascarpone Pie Recipe
If you love autumn desserts and crave something rich, velvety, and full of cozy spice, this Pumpkin Mascarpone Pie will be an instant favorite. The classic flavors of pumpkin are elevated by a creamy mascarpone cheese base, making each bite silky-smooth with just the right touch of tang. Picture a dessert that tastes like the best of pumpkin pie and luxurious cheesecake rolled into one—yet it’s as easy as pie (pun proudly intended) to make! Whether you’re warming up for a holiday gathering, or just treating yourself to a sweet, seasonal moment, this Pumpkin Mascarpone Pie is the showstopper you’ll want on your table.
Ingredients You’ll Need
With just a handful of pantry staples and one special cheese, you can pull together a luscious Pumpkin Mascarpone Pie that feels festive and impressive. Each ingredient brings something important to the table, ensuring the final result is full of flavor and texture—don’t skip a thing!
- Pumpkin puree: The star of the show, lending a rich, earthy sweetness and a beautiful orange color
- Mascarpone cheese: Adds creamy, dreamy smoothness and a subtle tang that elevates the filling
- Brown sugar: Gives natural caramel notes that balance the tanginess and spice
- Pumpkin pie spice (or cinnamon): Packs warm, comforting autumn flavors in every bite
- Vanilla extract: Rounds out the flavor and adds depth
- Fresh lemon juice: Brightens and balances the richness
- Large eggs: Help set the custard filling to the perfect texture
- Salt: Just a pinch brings the flavors together and enhances them all
- Single 9-inch pie crust (homemade or store-bought): The crisp, golden base for your masterpiece—just be sure to thaw if frozen
How to Make Pumpkin Mascarpone Pie
Step 1: Preheat and Gather
Before you start mixing, set your oven to 350°F so it’s ready when you are. Lay out all your ingredients and grab a large mixing bowl, an electric mixer or sturdy whisk, and your pie dish. This way, everything is within arm’s reach, making the process smooth and enjoyable.
Step 2: Mix Up the Dreamy Filling
In your large bowl, combine the pumpkin puree, mascarpone cheese, brown sugar, pumpkin pie spice, vanilla extract, lemon juice, eggs, and salt. Use your electric hand mixer (or a strong whisk and some muscle) to beat everything together until the mixture turns silky and totally smooth. Be patient and make sure it’s evenly combined—no cheese lumps allowed here! This is where the magic happens for that signature creamy Pumpkin Mascarpone Pie texture.
Step 3: Prepare the Crust and Pour In
Roll out your thawed pie crust and gently fit it into a 9-inch pie dish. Press it in so there are no air gaps, and let the edges drape naturally or crimp them for a decorative touch. Carefully pour your well-mixed filling into the crust, smoothing the top with the back of a spoon or a small spatula. If you have any dough scraps, cut them into leaf shapes or other festive designs, then place them artfully on the filling for a pie that looks as delightful as it tastes.
Step 4: Bake to Perfection
Place your pie in the preheated oven and let it bake for about 1 hour. You’ll know it’s done when the center is just set but still slightly wobbly—it will firm up as it cools. If your crust edges brown too quickly, shield them with foil partway through baking. Now comes the hardest part: letting your Pumpkin Mascarpone Pie cool completely before you slice in and dig deep!
How to Serve Pumpkin Mascarpone Pie
Garnishes
Dress up each slice with a cloud of softly whipped cream for that classic touch. A sprinkle of extra pumpkin pie spice, a pinch of cinnamon, or even a handful of chopped toasted pecans adds flavor and makes the presentation shine. If you made dough leaves for the top, let them be the star of your plate!
Side Dishes
While this pie is a standout all on its own, it pairs beautifully with hot chai, a spiced latte, or even a scoop of vanilla or cinnamon ice cream. For a festive feast, serve alongside a gently sweet fruit compote or roasted pears. The richness of Pumpkin Mascarpone Pie begs for something light or a little tangy on the side for balance.
Creative Ways to Present
Serve the pie as elegant little wedges on vintage plates, or cut it into smaller bars for a buffet. You can even use mini tart pans for individual “Pumpkin Mascarpone Pie” cups for a party-perfect treat. Layer up slices in parfait glasses with whipped cream for a deconstructed, modern dessert—guests will love the playful twist!
Make Ahead and Storage
Storing Leftovers
If you have leftover slices, wrap them snugly in plastic wrap or store in an airtight container in the fridge. They’ll stay moist and delectable for up to four days—the creamy mascarpone filling actually tastes even better after a night in the fridge, so don’t hesitate to prepare ahead!
Freezing
Pumpkin Mascarpone Pie freezes well, making it a lifesaver for busy holiday hosts! Once completely cooled, wrap individual slices or the whole pie tightly with plastic wrap and then foil. Thaw overnight in the refrigerator before serving to maintain that creamy, dreamy texture.
Reheating
To gently warm up a chilled slice, pop it in a low oven (300°F) for about 10 minutes, or microwave in short bursts. This revives the filling and brings out the spices without drying out the crust. Just remember, this pie also tastes divine cold, especially with a scoop of ice cream!
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works wonderfully in Pumpkin Mascarpone Pie, just make sure it’s well-drained so the filling isn’t too watery. The fresh flavor can be even better than canned!
What if I don’t have mascarpone cheese?
If mascarpone is hard to find, you can substitute full-fat cream cheese for a slight tartness, or even use a mix of ricotta and cream cheese. However, for the authentic creamy silkiness, mascarpone is worth the search!
Should I blind-bake the crust?
For this recipe, there’s no need to blind-bake—just use a well-thawed and fresh pie crust and you’ll get a lovely, crisp base. If you like a super-crisp bottom, feel free to blind bake for 10 minutes before adding the filling.
How do I avoid cracks in the filling?
Letting the pie cool gradually in the oven (with the door just cracked) for 10 to 15 minutes after baking helps prevent cracks. Be sure not to overbake, as this is the leading cause of cracks in a custard pie like Pumpkin Mascarpone Pie.
Is this pie gluten-free?
The filling for Pumpkin Mascarpone Pie is naturally gluten-free. To make the whole pie gluten-free, simply use a gluten-free pie crust—homemade or store-bought options both work beautifully!
Final Thoughts
Warm, spiced, and a little bit decadent, Pumpkin Mascarpone Pie is a joyful twist on tradition that always brings rave reviews. I can’t recommend it enough—there’s just something magical about the combination of pumpkin and mascarpone. Put this recipe on your must-try list this season, and prepare to be asked for the recipe again and again!
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Pumpkin Mascarpone Pie Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 9-inch pie 1x
- Diet: Vegetarian
Description
Indulge in the rich and creamy goodness of this Pumpkin Mascarpone Pie. A perfect blend of pumpkin, mascarpone cheese, and warm spices nestled in a buttery crust, this dessert is a delightful treat for any occasion.
Ingredients
Pumpkin Filling:
- 1 (13.5 oz) can pumpkin puree
- 1 cup mascarpone cheese
- 1/4 cup brown sugar (adjust to taste)
- 1 teaspoon pumpkin pie spice or ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2 large eggs
- 1/4 teaspoon salt
Pie Crust:
- One single 9-inch pie crust, homemade or store-bought (thawed)
Instructions
- Preheat oven to 350F.
- Fit the pie crust into a 9-inch dish.
- Bake for 1 hour until set.
In a large mixing bowl, combine pumpkin puree, mascarpone cheese, brown sugar, pumpkin pie spice, vanilla extract, lemon juice, eggs, and salt. Mix until smooth.
Pour the pumpkin filling into the crust. Smooth the top and decorate with cut-out leaves.
Allow to cool before serving with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Pumpkin Mascarpone Pie, Pumpkin Pie, Dessert, Thanksgiving, Fall Recipe
