Pumpkin Orange Mascarpone Pie
Delight your taste buds this fall with Pumpkin Orange Mascarpone Pie, a luxurious twist on the classic pumpkin dessert. This creamy, spiced pie combines velvety mascarpone cheese with rich pumpkin puree, brightened by hints of citrusy orange zest and juice for a refreshing zing. Infused with warm spices like cinnamon, ginger, and nutmeg, it offers a perfect balance of cozy and uplifting flavors. Nestled in a flaky pre-made crust and topped (if desired) with a cloud of freshly whipped cream, this pie is as visually stunning as it is delicious. Perfect for holiday tables or autumn gatherings, this easy-to-make dessert comes together in just 15 minutes of prep and bakes to golden perfection. Pumpkin fans and citrus lovers alike won't be able to resist the creamy decadence of this seasonal favorite!
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Recipe Information
Ingredients
- 2 cups Pumpkin puree
- 8 ounces Mascarpone cheese
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 tablespoon Orange zest
- 2 tablespoons Orange juice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 Pre-made pie crust
- 1 cup Heavy cream (optional for topping)
- 2 tablespoons Powdered sugar (optional for topping)
Instructions
Preheat your oven to 350°F (175°C).
Prepare the pre-made pie crust by rolling it out into a 9-inch pie dish. Trim any excess dough and crimp the edges for a decorative look. Place the pie shell in the freezer while preparing the filling.
In a large mixing bowl, combine the pumpkin puree, mascarpone cheese, brown sugar, granulated sugar, orange zest, orange juice, cinnamon, ginger, and nutmeg. Mix until smooth and fully incorporated.
Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and ensure the filling is smooth and creamy.
Remove the pie shell from the freezer and pour the filling evenly into the crust.
Place the pie on the middle rack in the preheated oven and bake for 50-55 minutes, or until the center is set but still slightly wobbly.
Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours to allow the filling to set fully.
For an optional topping, whip the heavy cream with powdered sugar until soft peaks form. Spread or dollop the whipped cream over the cooled pie before serving.
Slice and enjoy your Pumpkin Orange Mascarpone Pie!
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 34.8 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 260 mg | 6% | |
*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.
