Pumpkin Mascarpone Pie
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 8
Ingredients
- 1 pastry for single-crust pie
- 1 (8 ounce) package mascarpone or 1 (8 ounce) package cream cheese, softened
- 1 slightly beaten egg yolk
- 2 tablespoons honey
- 1⁄2 teaspoon vanilla
- 1 cup canned pumpkin
- 1 (5 ounce) can evaporated milk (2/3 cup)
- 2 slightly beaten eggs
- 1⁄3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
Directions
- Preheat oven to 375 degree F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim and crimp edge high.
- In a medium mixing bowl beat mascarpone or cream cheese, egg yolk, honey, and vanilla with an electric mixer on low to medium speed until smooth. Set aside.
- In another medium mixing bowl stir together pumpkin, evaporated milk, the remaining 2 eggs, brown sugar, cinnamon, and nutmeg. Pour into pastry-lined pie plate. Dollop the mascarpone mixture over the pumpkin mixture. Pull a thin metal spatula gently through dollops to swirl fillings.
- Bake for 50 minutes or until puffed and a knife inserted near the center comes out clean. Cool for 1 hour on a wire rack. Cover and chill at least 2 hours before serving.
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