Luxurious Pumpkin Pie with Frangelico & Mascarpone

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2 pies Medium
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Ingredients (13)

  • 2 blind baked 9"pie shells
  • 8 ounces mascarpone
  • 6 large eggs
  • 1-1/2 cups sugar
  • 3 cups pumpkin puree
  • 2 cups heavy cream
  • 6 tablespoons Frangelico (Hazelnut Liquer)
  • 2 teaspoons ground cinnamon
  • 1 tablespoon ginger, freshly grated or 2 teaspoons ground
  • 2 teaspoons Nielsen Massey Vanilla Bean Paste or Vanilla Extract
  • 1/2 teaspoon Nutmeg, freshly grated
  • 1/2 teaspoon fine sea salt
  • 4 cups sweetened whipped cream for piping (1 pint whipped)

This luxurious, creamy & intoxicating pumpkin packed pie will send your friends & family
dashing back to fight over seconds. Infused with vanilla, Frangelico & spices, this is the best pumpkin pie that I have had. The mascarpone enrichens it, adding to smooth and silky texture. You must make at least two, so I have doubled the recipe. I always roast my own pumpkins & freeze the puree, however good quality organic canned pumpkin is now available in stores like Trader Joe’s or Whole Foods.

Instructions

  1. 1Blind bake the prepared pie shells according to manufacturer’s or recipe directions. Set aside.
    Preheat oven to 325 degrees.
  2. 2In a large bowl, lightly beat the mascarpone with a whisk. Add the eggs one at a time, beating after each addition. Whisk in the sugar and pumpkin puree, stirring until just mixed. Add the remaining ingredients. Stir, strain & pour into prepared pie crusts.
  3. 3Bake in a preheated oven until the filling is firm 45-60 minutes. Cool. Pipe with sweetened whipped cream around the border. Refrigerate leftovers, if there are any!
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