Mascarpone Swirled Pumpkin Pie

8 servings
30 min prep time
1 hr 30 min total time

The Thanksgiving classic gets an update with thick swirls of mascarpone for a flavorful and decadent dessert.

Ingredients

Pie Crust

1 1/2 cups all-purpose flour

3/4 teaspoon salt

6 ounces cold Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

3 to 4 tablespoons ice water

Pie Filling

2 cups cooked pumpkin purée

1 1/2 cups evaporated milk

2 large eggs

1/2 cup firmly packed brown sugar

1/3 cup sugar

1/4 cup maple syrup

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

1/8 teaspoon ground cloves

2/3 cup Vermont Creamery Mascarpone

Directions

  • STEP 1

    Heat oven to 375°F.

  • STEP 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.

  • STEP 3

    Pat dough into round disk on lightly floured surface. Roll out disk until it’s slightly larger in circumference than your pie plate.

  • STEP 4

    Transfer pastry to deep-dish pie pan, gently pressing into pan. Crimp edges of pastry as desired. Set aside in cool dry place.

  • STEP 5

    Whisk together pumpkin purée, evaporated milk and eggs in large bowl until well mixed. Whisk in sugars, maple syrup, salt and spices.

  • STEP 6

    Pour pumpkin mixture into prepared pie pastry. Gently dollop spoonfuls of mascarpone onto top of pie.

  • STEP 7

    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.

  • STEP 8

    Serve with a dollop of crème fraîche. We like ours sweetened with a little powdered sugar and a teaspoon of aged whiskey.

    Optional: 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.