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Mascarpone Swirled Pumpkin Pie



prep time:

30 mins

cook time:

1 hour 0 mins

Total time:

1 hour 30 mins




  • 1 ½ cups all-purpose flour

  • ¾ teaspoon salt

  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    6 ounces

  • 3 tablespoons ice water

  • 2 cups pumpkin purée

  • 1 ½ cups evaporated milk

  • 2 large eggs

  • ½ cup brown sugar

  • ⅓ cup sugar

  • ¼ cup syrup

  • 1 teaspoon salt

  • 1 ½ teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cardamom

  • teaspoon ground cloves

  • Vermont Creamery Mascarpone

    ⅔ cup


  1. Heat oven to 375º
  2. Combine flour and 3/4 teaspoon salt in large bowl; gently toss to combine. Cut in butter, using pastry blender or fork until mixture has coarse pea-sized crumbs. Stir in ice water, 1 tablespoon at a time, mixing until dough begins to come together.,Pat dough into round disk on lightly floured surface. Roll out disk until it's slightly larger in circumference than your pie plate
  3. Transfer pastry to deep-dish pie pan, gently pressing into pan. Crimp edges of pastry as desired. Set aside in cool dry place
  4. Whisk together pumpkin purée, evaporated milk and eggs in large bowl until well mixed. Whisk in sugars, maple syrup, salt and spices
  5. Pour pumpkin mixture into prepared pie pastry. Gently dollop spoonfuls of mascarpone onto top of pie
  6. Bake 20 minutes. Carefully remove pie from oven. Swirl mascarpone by drawing table knife through it and across pie. Return pie to oven; continue baking 35-40 minutes or until set. Cool completely
  7. Optional: You can serve with a dollop of crème fraîche. We like ours sweetened with a little powdered sugar and a teaspoon of aged whiskey. You can also make an additional half of the the pie crust dough, then roll out 1/4 inch thick. Cut out small decorative dough pieces with small cookie cutters or pie crust cutters, then layer them around edge of pie crust with small amount of egg wash to help them stick.