Pumpkin Mascarpone Pie
Here's a delicious twist on the classic pumpkin pie. Create your own unique pattern when you swirl the mascarpone cheese mixture in.
Prep Time:
25 mins
Total Time:
4 hrs 15 mins
Servings:
8 servings
Ingredients
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1 recipe Pastry for Single-Crust Pie (see Recipe Center)
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1 8-ounce package mascarpone or cream cheese, softened
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1 slightly beaten egg yolk
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2 tablespoons honey
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1/2 teaspoon vanilla
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1 cup canned pumpkin
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1 5-ounce can evaporated milk (2/3 cup)
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2 slightly beaten eggs
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1/3 cup packed brown sugar
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
Directions
1.
Preheat oven to 375 degree F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim and crimp edge high.
2.
In a medium mixing bowl beat mascarpone or cream cheese, egg yolk, honey, and vanilla with an electric mixer on low to medium speed until smooth. Set aside.
3.
In another medium mixing bowl stir together pumpkin, evaporated milk, the remaining 2 eggs, brown sugar, cinnamon, and nutmeg. Pour into pastry-lined pie plate. Dollop the mascarpone mixture over the pumpkin mixture. Pull a thin metal spatula gently through dollops to swirl fillings.
4.
Bake for 50 minutes or until puffed and a knife inserted near the center comes out clean. Cool for 1 hour on a wire rack. Cover and chill at least 2 hours before serving. Makes 8 servings.
Nutrition information
Calories 377, Total Fat 25 g, Saturated Fat 11 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 3 g, Cholesterol 121 mg, Sodium 124 mg, Carbohydrate 33 g, Total Sugar 14 g, Fiber 2 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 8%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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