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Mascarpone Pumpkin Pie Recipe

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This Mascarpone Pumpkin Pie features a flaky all-butter pie crust filled with a spiced pumpkin and mascarpone cheese filling, topped with a luscious toasted meringue. Combining creamy mascarpone with classic pumpkin pie spices, this dessert is perfect for fall celebrations and holidays.

Ingredients

Pie Dough

  • 1 1/4 cups all-purpose flour (150 grams)
  • 1/4 tsp fine salt (>1 gram)
  • 1/2 cup unsalted butter, cold and cut into 1/2 inch cubes (113 grams)
  • 1/4 cup ice cold water, plus more as needed (60 grams)

Pie Filling

  • 3 large eggs, room temperature (170 grams)
  • 1/2 cup packed light brown sugar (100 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 tsp vanilla extract or vanilla bean paste (4 grams)
  • 2 cups canned pumpkin puree (440 grams)
  • 2 tsp ground cinnamon (6 grams)
  • 1 tsp ground ginger (3 grams)
  • 1/2 tsp ground cloves (2 grams)
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine salt (3 grams)
  • 1 cup mascarpone cheese, room temperature (226 grams)

Toasted Meringue Topping

  • 2 large egg whites, room temperature (66 grams)
  • 1/4 tsp cream of tartar (>1 gram)
  • 1/2 cup granulated sugar (100 grams)
  • 1 tsp vanilla extract or vanilla bean paste (4 grams)

Equipment

  • 9-inch Pie Pan
  • Rolling Pin
  • Pie Weights or Dried Beans
  • Hand Mixer or Stand Mixer
  • Kitchen Torch

Instructions

  1. Make the Pie Dough: Whisk together the flour and salt. Add cold butter cubes to flour and toss to coat. Using your fingers, squish butter cubes into walnut-sized flakes. Make a well in the center, pour in ice cold water, toss and gently knead until dough just comes together, adding more water if needed. Wrap dough and refrigerate for 30 minutes.
  2. Parbake the Pie Dough: Preheat oven to 425°F (220°C). Roll out dough on floured surface to a circle about 1 inch wider than your pie pan. Place in 9-inch pie pan, trim excess dough leaving 1/2 inch overhang, tuck edges under, crimp and dock with fork. Line crust with parchment and fill with pie weights. Bake on a baking sheet for 15-17 minutes until edges set and slightly browned. Remove weights and bake 2-3 minutes more until bottom is set. Cool completely.
  3. Prepare the Pumpkin Filling: Preheat oven to 375°F (190°C). In a medium bowl, whisk eggs, light brown sugar, granulated sugar, and vanilla until combined. Stir in pumpkin puree and spices (cinnamon, ginger, cloves, nutmeg) plus salt. Mix in mascarpone cheese until smooth.
  4. Bake the Pumpkin Pie: Pour filling into cooled parbaked crust. Bake for 35-40 minutes until edges are set but center slightly jiggly. Cool completely, then chill in fridge for 2 hours.
  5. Make the Toasted Meringue Topping: Fill a pot with 2 inches of water and bring to a simmer over medium heat. In a medium bowl placed over the pot, add egg whites, cream of tartar, granulated sugar, and vanilla. Whisk continuously until mixture reaches 160°F (71°C). Remove from heat and transfer to stand mixer bowl. Whip on medium-high speed for about 2 minutes until medium peaks form.
  6. Top and Toast the Meringue: Spoon meringue over chilled pumpkin pie. Use a kitchen torch to carefully toast the meringue until golden brown. Serve immediately.

Notes

  • Ensure the butter is very cold for a flaky pie crust.
  • Do not overbake the pumpkin filling; it should be slightly jiggly in the center when done.
  • Use a kitchen torch carefully to avoid burning the meringue.
  • The pie dough can be made a day ahead and refrigerated.
  • For best meringue texture, use room temperature egg whites.

Find it online: https://bitezly.com/mascarpone-pumpkin-pie-recipe/