Mascarpone Swirled Pumpkin Pie

8 servings
45 min prep time
1 hr 50 min total time

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


Pie Crust

2 cups all-purpose flour

1 teaspoon salt

8 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


  • STEP 1

    Heat oven to 375°F.

  • STEP 2

    Combine flour and 1 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, one 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 pie plate, 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 30-35 minutes or until set. Cool completely.

  • STEP 8

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