Mascarpone Swirled Pumpkin Pie 8 servings 45 min prep time 1 hr 50 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* The Thanksgiving classic gets an update with thick swirls of mascarpone for a flavorful and decadent dessert. IngredientsPie Crust2 cups all-purpose flour 1 teaspoon salt 8 ounces cold Vermont Creamery Unsalted Cultured Butter - 82% Butterfat 3 to 4 tablespoons ice water Pie Filling2 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 Topping Vermont Creamery Crème Fraîche Get Ingredients Directions 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. Related Recipes Cranberry Poached Pears with Mascarpone Cinnamon Sugar Cookies with Crème Fraîche Ganache No Bake Crème Fraîche Pumpkin Mousse Spinach Puffs Gnocchi with Browned Butter Wild Mushrooms Vanilla-Almond Snack Cake with Rhubarb-Mascarpone Frosting