Pumpkin Mascarpone Pie

Thanksgiving is only a few weeks away, so I thought you might be interested in a new pumpkin pie recipe. I actually came across this recipe in a Bon Appetit magazine last year. Pumpkin pie isn't really a favorite of mine. It's okay, but I never felt it had that WOW factor every time I made it.

Because I was hosting Thanksgiving last year I wanted my pumpkin pie to be something everyone would remember. Well, Pumpkin Mascarpone Pie is the pie your guest will remember this Thanksgiving. The texture of the pie is so smooth compared to traditional pumpkin pies made with evaporated milk.

The recipe calls for one 9-inch pie crust. You can make your favorite pie crust recipe and chill it while preparing the filling. If you are not into making pie crust, you can purchase a ready made pie crust(there are some good ones out there).

Since finding this recipe I have always made it with a regular pie crust and the pie seemed to get better every time I make it. I recently made it with a graham cracker crust. To be honest, I prefer this pie with a regular pie crust. The pie made with the graham cracker crust tasted too sweet. I would advise you to make this pie with a regular pie crust per the original recipe instructions.Hope you give it a try this Thanksgiving. I know you will enjoy it.

Preheat Oven to 350 degrees F.

Make your favorite 9-inch pie crust recipe or purchase one 9-inch Pie Crust. Chill Pie Crust while making the pie filling.

Ingredients for filling:

• 1 cup canned pure pumpkin (15 oz.)
  
• 1 cup (packed) golden brown sugar
  
• 2 large eggs
  
• 1 teaspoon fresh lemon juice
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon ground ginger
  
• 1/2 teaspoon ground nutmeg
  
• 1/2 teaspoon vanilla extract
  
• 1/4 teaspoon ground cloves
  
• 1/4 teaspoon salt
  
• 1 8-ounce container mascarpone cheese*
  

Using an electric mixer, beat pumpkin and sugar in large bowl until well blended.
Add eggs and next 7 ingredients and beat until blended.Next add the mascarpone cheese and beat just until mixture is smooth.

Bake pie until custard is set, about 55 minutes.

Transfer pie to rack and cool.


This recipe can be made 1 day ahead, tent with foil and chill.

*Mascarpone Cheese can be found in your local supermarket with the specalty cheeses. I have noticed recently that there is a mascarpone cheese with coffee. Be careful when purchasing, you will need the plain mascarpone cheese.

Source: Bon Appetit Magazine, November 2007.