Pumpkin Mascarpone Pie


Prep time40 minutes
Cooking time55 minutes
Total time1 hour, 35 minutes


Allison, our Director of Member Services, gave this recipe a try and loved it! She recommends using Vermont Creamery mascarpone.


1 1/2 cup
flour, all-purpose
5/8 teaspoon
salt (divided)
5 tablespoons
butter, unsalted (chilled, cut into 1/2 inch cubes)
1/4 cup
shortening (chilled, cut into 1/2 inch cubes)
1/4 cup
water (or more, chilled)
1 cup
pumpkin pureé ((canned works well))
1 cup
brown sugar (packed)
1 teaspoon
lemon juice
1 teaspoon
cinnamon, ground
1 teaspoon
ginger, ground
1/2 teaspoon
nutmeg, ground
1 1/2 teaspoon
vanilla extract (divided)
1/4 teaspoon
cloves, ground
1 1/4 cup
cheese, mascarpone (divided)
1 cup
heavy whipping cream (chilled)
2 tablespoons


To make the crust, blend the flour and 1/4 teaspoon of salt in a food processor. Add in the butter and shortening and pulse until the mixture looks like coarse meal. Add the water and pulse until the dough begins to clump (you may need to add a bit more water by the teaspoon). Gather the dough into a ball and flatten it into a disk. Wrap in plastic and chill for at least 30 minutes.

Preheat the oven to 350 degrees. Roll out the dough on a floured surface to a 12 inch round. Transfer the dough to a 9 inch glass pie pan. Trim the overhang to 1 inch beyond the rim and crimp the edges.  Chill the crust while you make the filling.

To make the filling: Use an electic mixer to beat pumpkin and brown sugar until well blended. Add eggs, lemon juice, cinnamon, ginger, nutmeg, 1/2 teaspoon vanilla extract, ground cloves, and 1/4 teaspoon salt and beat until blended. Add 8 ounces (1 cup) mascarpone cheese and beat until mixture is smooth. Pour filling into crust.

Bake pie until the filling is set, about 55 minutes. Transfer to a cooling rack and cool.

For the topping: Combine whipped cream, 1/4 cup mascarpone cheese, sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt. Use an electric mixer and beat until the mixture forms soft peaks.