Pumpkin Mascarpone Pie

This Pumpkin Mascarpone Pie recipe is the one that will make non-pumpkin pie lovers into converts! It's turned out beautifully every time I've made it, and guests are constantly commenting it's "the best pumpkin pie" they've ever tasted. [Note: I am speaking to the filling only, as I have my own crust recipe that I follow.] It had been awhile since I'd made this, and for some reason couldn't remember whether I'd pre-baked the pie crust; to confirm, you do NOT pre-bake the crust, and it somehow still comes out perfect, not soggy.Be careful to only use the 1c amount of pumpkin called for (NOT a full can) -- and DO NOT OVERBAKE; the middle of the pie should stillhave a bit of "jiggle" to it. I also had a block of cream cheese so tried making a second pie with the remaining pumpkin puree using that instead of mascarpone -- and while it's still tasty, it does not work as well, and tastes more of cream cheese than pumpkin.

• Sonny Malone

• New Castle, PA

• 11/29/2021

I have a question could you use fresh pumpkin and if so how much would you need?

• Trinababe76

• Herrin Illinois

• 11/25/2019

Anyone know if I can bake and freeze? I have mascarpone in the fridge that needs using but Thanksgiving is still 2 1/2 weeks away...

• pf1cooking

• Philadelphia PA

• 11/12/2019

一个有趣的混合的南瓜芝士蛋糕一个nd spiced pumpkin pie. The pie filling came out drier than expected, yet the crust wasn’t browned. The pricy marscapone was a total waste. There was no cheese flavor at all, nor did it improve the texture. Good spice combination, but didn’t bake up as flavorful as I’d expected. It was too bland. Would not make this again.

• sinfulsugar

• Goshen, NY

• 12/2/2018

I had mascarpone left over from another recipe and was in the mood for something "pumpkinny" before pumpkin season is gone. This recipe was a great starting point for a really lovely pie. First, the crust: I used a store-bought graham cracker crust -- it sounds tacky but it worked nicely! The crumbly, crunchy texture and cinnamon flavor were a nice balance for the mellow pie. For the filling, I followed the lead of others by adding more pumpkin (a standard can's worth -- not the BIG Libby's can). I kept the spices more or less the same, but I did add more cinnamon and less ginger (personal preference). For the sugar, I used about 3/4 of a cup total, and I did a mix of half brown sugar and half regular white sugar. I also added an extra egg to carry the added pumpkin. To combine everything, I first creamed the mascarpone and vanilla and sugar, then added the eggs one at a time, then the spices, and I dumped the pumpkin in last. The filling poured into my "extra servings" bigger-sized graham crust perfectly. It baked in just about 50 minutes. And I chilled it overnight before serving. I topped it with homemade rum whipped cream (via Barefoot Contessa) and I sprinkled a light dusting of cinnamon-sugar on top of the cream. Delish! It tasted perfectly pumpkinny, but noticeably more creamy and decadent than your standard Libby's pie. It wasn't overly sweet. I only wish I had thought to try this before the holidays, but it's OK - I'm counting it as a test run for next year! Cheers!

• superRuby

• Long Island

• 12/30/2017

我的每一个感恩节it was published, and it is well loved. The changes: 1) I use sweet potato, not pumpkin 2) I use my own pie crust recipe 3) I double the filling recipe and make it in a deep tart pan 4) I use cream cheese not mascarpone. Obvs baking time is longer with the deeper pie. I also cream the cream cheese and sugar together first, then add the eggs, and then the sweet potato. I feel like it makes a smoother, fluffier textured pie when I do it that way.

• geekspice

• Portland

• 11/27/2017

Made it for Canadian Thanksgiving. Used prespiced pumpkin pie filling in place of the pure pumpkin and seasonings, otherwise made it as written. Incredible, much better than regular pumpkin pie. A bit like a pumpkin pie-pumpkin cheescake hybrid. Am going to make this every Thanksgiving.

• darwin2468

• Calgary

• 11/25/2017

Any ideas on how to cut back the sweetness. I would like it half as sweet so as to taste can taste the pumpkin and the mascarpone. We loved the general texture-- I halved the spices because I knew it would be overwhelming. I just found the sweetness cloying.

• teachercapo

• Philadelphia

• 2/22/2017

Like others have said -- this pie is both fantastic AND a mind-changer of non-pumpkin-pie-lovers! When my husband says he doesn't like something, that's usually the final word, but low and behold after eating this pie, he NOW LIKES PUMPKIN PIE! One other note - I read the Epicurious article on other winter squash options as pumpkin substitutes and used blue hubbard sqaush instead. Really delicious -- I think it added more depth of flavor but stayed very much in the expected flavor profile.

• wastewart

• Mpls, MN

• 11/25/2016

So delicious! Normally, I view pumpkin pie as a traditional and not particularly good dessert that I make only to satisfy familial expectations as to what should be present on the Thanksgiving table, but this pie is AMAZING! It's rich, delicate and creamy, but it still tastes distinctly of pumpkin. The pumpkin pie was very clearly the hands-down favorite among a Thanksgiving spread of five different desserts (and the one of which everyone had second helpings). I omitted the nutmeg, but otherwise followed the recipe exactly.

• sitagaki

• 11/28/2015

Followed the recipe exactly with the exception of dialing back on the clove a bit. Even when I tested the raw batter for taste, it made my knees buckle, it was so yummy. My sister, who is a fabulous baker, said it was the best pumpkin pie she has ever had. It is that good.

• nylvod

• Northern New Jersey

• 11/28/2015

Fabulous pie. Really unusual and so smooth. I added more pumpkin, more spices, and one more egg. It didn't overflow. I might not try the crust again. It was lovely and delicate, but very difficult because it is so short. I've been making piecrust since I was 12 and this was the first struggle I've had. Although it might have been my heavy marble pin.

• chigimoop

• New Orleans

• 11/28/2015

I will NEVER use another pumpkin pie recipe again. This is by far THEE BEST tasting pumpkin pie. The mascarpone balances the spices perfectly and the texture is sheer perfection. I'm baking 2 right now for the holiday and can't wait to share them with the family for the first time. This will be the second time baking this recipe. I did read the other reviews before my first time and used 1 can + 1/2 of another can of pumpkin and adjusted the other ingredients accordingly.

• Susiemajor

• Los Angeles, CA

• 11/26/2015

BelGioioso马斯是自由的!The FDA Nutritional Label shows 0 grams of sugar. Under FDA label rules, that means that the dairy product has less than 1 gram of sugar. Lactose is sugar. Use the grams of sugar on the label to find out how which cheeses you can/cannot tolerate. I know only one brand of real diary lactose-free cream cheese, sour cream and plain flavored yogurt, Greenvalley Organics, http://www.greenvalleylactosefree.com/. Who makes real diary lactose-free Half & Half? Gayle from Maryland

• gaylestreett

• Maryland

• 10/26/2015

BelGioioso马斯是自由的!的Nutritional label shows 0 grams of sugar. Lactose is sugar. Under FDA rules, that means that the diary product has less than 1 gram of lactose. Use the nutritional label on cheeses to find what you can tolerate. I know only one source of real diary lactose free cream cheese, sour cream and plain flavored yogurt, Greenvalley Organics, http://www.greenvalleylactosefree.com/. Who makes real dairy lactose-free Half & Half?

• gaylestreett

• Maryland

• 10/26/2015