Name: Pumpkin Mascarpone Pie
Yield: Makes 8 servings
Ingredients: 1 1/2 cups unbleached all purpose flour; 1/4 teaspoon salt; 5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes; 1/4 cup chilled non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes; 1/4 cup (or more) ice water; 1 cup canned pure pumpkin; 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*; 1 cup chilled whipping cream; 1/4 cup mascarpone cheese*; 2 tablespoons sugar; 1 teaspoon vanilla extract; 1/8 teaspoon salt

A classic pie on a linen surface beside a bowl of whipped cream.

Photo by Lisa Hubbard

The Italian cream cheese, mascarpone, lightens up the filling and topping.

Recipe information

Yield
Makes 8 servings

Ingredients

Crust:

1 1/2 cups unbleached all purpose flour

1/4 teaspoon salt

5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

1/4 cup chilled non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes

1/4 cup (or more) ice water

Filling:

1 cup canned pure pumpkin

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*

Whipped Cream and Mascarpone Topping:

1 cup chilled whipping cream

1/4 cup mascarpone cheese*

2 tablespoons sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

Preparation

For crust:
Step 1
Blend flour and salt in processor. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes. DO AHEAD: Can be made 1 day ahead.
Step 2
Preheat oven to 350°F. Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges. Chill crust while making filling.
For filling:
Step 3
Using electric mixer, beat pumpkin and sugar in large bowl until well blended. Add eggs and next 7 ingredients and beat until blended. Add mascarpone cheese and beat just until mixture is smooth. Transfer filling to prepared crust.
Step 4
Bake pie until custard is set, about 55 minutes. Transfer pie to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill.
For whipped cream and mascarpone topping:
Step 5
Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
Step 6
Serve pie with topping.
Step 7
*An Italian cream cheese; sold at many supermarkets and at Italian markets.

TagsPie Dessert American Mascarpone Cheese Dairy Pumpkin Squash Vegetable Dinner Nut Free Vegetarian Make Ahead Baking Electric Mixer Thanksgiving Fall Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

What to Cook for Canadian Thanksgiving
The best recipes for Thanksgiving turkey, stuffing, green beans, and more.
Our 31 Best Pumpkin Pie Recipes
From old-school to new-fangled, our favorite recipes for this autumn icon include tarts, pumpkin-swirled cheesecakes, and more.
102 Traditional Thanksgiving Recipes, From Turkey to Sides and Desserts
Here you'll find all the classics: turkey, gravy, mashed potatoes, stuffing, and pie—lots of pie.
Perfect Pumpkin Pies
Whether you like them spicy, sweet, creamy, dense, or even whipped into a mousse, there's a perfect pumpkin pie here for everybody.
16 Pies Fit for the Holidays
Because it's the only suitable way to end a festive meal.