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 - 86% 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 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 Home for the Holidays Cheeseboard Pumpkin Goat Cheese Cheesecake Classic Buttercream Frostings Maple Peach Tarts Vanilla-Almond Snack Cake with Rhubarb-Mascarpone Frosting Tea-Soaked Dates With Mascarpone