Pumpkin Mascarpone Pie
Indulge in the decadent flavors of fall with this Pumpkin Mascarpone Pie, a luscious twist on a classic dessert. Featuring a buttery graham cracker crust and a creamy filling made with rich mascarpone cheese and spiced pumpkin puree, this pie strikes the perfect balance of sweetness and warm, aromatic spices like cinnamon, ginger, and nutmeg. The mascarpone adds a velvety texture and subtle tang, elevating this treat to gourmet status. Ideal for holiday gatherings or cozy autumn evenings, this pie requires just 20 minutes of prep time before baking to perfection. Serve it chilled with a dollop of whipped cream for the ultimate seasonal indulgence.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 8 ounces Mascarpone cheese, room temperature
- 1 cup Canned pumpkin puree
- 1 cup Brown sugar
- 2 large Eggs
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Heavy cream
- 1 optional Whipped cream, for serving
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated.
Press the graham cracker mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the back of a spoon or the bottom of a glass to press it down firmly.
Bake the crust in the preheated oven for 8 minutes. Remove and let it cool completely while you prepare the filling.
In a large mixing bowl, beat the mascarpone cheese until smooth using a hand or stand mixer on medium speed.
Add the pumpkin puree and brown sugar to the mascarpone, and mix until thoroughly combined.
Beat in the eggs one at a time, mixing well after each addition.
Add the cinnamon, ginger, nutmeg, salt, and vanilla extract to the bowl, and mix until the spices are evenly distributed.
Gradually pour in the heavy cream while mixing, and continue to beat until the filling is smooth and creamy.
Pour the filling into the cooled crust, spreading it out evenly with a spatula.
Bake the pie in the preheated oven for 40–45 minutes, or until the center is set but still slightly jiggly.
Remove the pie from the oven and let it cool to room temperature on a wire rack before transferring it to the refrigerator to chill for at least 2 hours.
Serve the pie cold, topped with whipped cream if desired.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 41.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
