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Pumpkin Mascarpone Pie
Natacha

Creamy Pumpkin Mascarpone Pie

Velvety holiday pumpkin pie enriched with Italian mascarpone cheese in a crisp gingersnap cookie crust.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Ingredients Method

Ingredients
  

  • 2 cups Gingersnap cookie crumbs
  • 5 tbsp Unsalted butter, melted
  • 1 can (15 oz) Pure pumpkin puree (not pumpkin pie mix)
  • 8 oz Italian mascarpone cheese, room temperature
  • ¾ cup Packed light brown sugar
  • 3 large Eggs, room temperature
  • 1 ½ tsp Ground cinnamon
  • ½ tsp Ground ginger
  • ¼ tsp Ground nutmeg
  • ¼ tsp Ground cloves
  • ½ tsp Salt
  • 1 tsp Pure vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Combine gingersnap crumbs and melted butter; press into a 9-inch pie dish and bake for 8 minutes; cool.
  2. Reduce oven temperature to 325°F (165°C).
  3. In a large bowl, beat mascarpone cheese and brown sugar with an electric mixer on medium-low until smooth and creamy.
  4. Add pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, and vanilla; beat on low until blended.
  5. Add eggs one at a time, beating on low speed just until incorporated without whipping excess air.
  6. Pour filling into cooled gingersnap crust; bake for 50 to 55 minutes until edges are set with a slight jiggle in center.
  7. Cool completely on a wire rack for 2 hours, then refrigerate for at least 6 hours before slicing.