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Good Cooking
Serves 8
The Italian cream cheese, mascarpone, lightens up the filling and the topping. A very different way to serve a traditional pumpkin pie.
You can make your own favorite piecrust, or make your life a lot easier by purchasing the Culinary District’s excellent frozen pie crust that comes two to a package. Just double the recipe and have that extra dessert for seconds or the day after!
Filling
1 cup canned pure pumpkin.
1 cup (packed) golden brown sugar
2 large eggs
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon vanilla extract1/4 teaspoon ground cloves
¼ teaspoon salt
1 8-ounce container mascarpone cheese
1. Using an electric mixer, beat pumpkin and sugar in a large bowl until well blended.
2. Add eggs and next 7 ingredients and beat until blended
3. Add mascarpone cheese and beat just until mixture is smooth.
4. Transfer filling to prepared crust.
5. Bake pie until custard is set, about 55 minutes. Transfer pie to rack and cool.
Whipped Cream and Mascarpone Topping
1 cup chilled whipping cream
¼ cup Mascarpone cheese
2 tablespoons sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon Grand Marnier
1. Combine ingredients in a mixing bowl. Using an electric mixer, bring to soft peaks. Cover and chill. Can be made 4 hours ahead.
2. Serve pie with topping sprinkled with fresh grated nutmeg.
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