Description
This Pumpkin Mascarpone Pie combines rich mascarpone cheese and classic pumpkin spice flavors in a wholesome spelt pie crust. Perfectly balanced with warm cinnamon, nutmeg, and a hint of cloves, this creamy dessert offers a luscious texture and satisfying sweetness. Ideal for autumn celebrations or cozy gatherings, it yields 8 generous slices.
Ingredients
Scale
Crust
- 1 (9-inch) single spelt pie crust
Filling
- 1 cup (8 ounces) mascarpone cheese
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- Pinch of cloves
- Pinch of coarse kosher salt
- 1 (15 ounce) can 100% pumpkin puree
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure a consistent baking temperature for the pie.
- Prepare Crust: Roll out the spelt pie crust into a 9-inch pie dish and prick the bottom evenly with a fork to prevent bubbling during baking.
- Mix Mascarpone and Sugars: In a mixing bowl, beat together the mascarpone cheese, granulated sugar, and light brown sugar until the mixture is smooth and creamy.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth consistency. Stir in the vanilla extract, ground cinnamon, freshly grated nutmeg, cloves, kosher salt, and finally the pumpkin puree, blending until fully combined.
- Fill the Crust: Pour the pumpkin and mascarpone filling into the prepared pie crust, smoothing the top evenly for an attractive finish.
- Bake the Pie: Bake in the preheated oven for 60 to 75 minutes, or until the edges are set and the center jiggles slightly, indicating a creamy texture.
- Cool Before Serving: Remove the pie from the oven and let it cool completely on a wire rack to allow the filling to set properly before slicing.
Notes
- Use a whisk or electric mixer for smoother filling texture.
- Allow the pie to cool fully to avoid runny slices.
- Store leftovers in the refrigerator for up to 3 days.
- Spelt pie crust adds a nutty flavor and is a great alternative to traditional wheat crusts.
- For a dairy-free option, try replacing mascarpone with coconut cream.