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Prep time
20 minutes
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Cook time
1 hour 10 minutes
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makes
One 9-inch pie
Author Notes
Looking for a fun and delicious twist on pumpkin pie that’s no harder than the recipe on the back of the can of pumpkin? Me too, always, given how much my husband and two kids love this Thanksgiving classic. This pumpkin-mascarpone rendition checks all of the boxes for me: It’s easy to make (thanks to a simple press-in chocolate wafer crust and a foolproof filling), solves my biggest gripe with pumpkin pie (fillings that are dense, heavy, and one-note in flavor), and it gets my whole family’s seal of approval.
Mascarpone, like the one from BelGioioso, is a soft, silky, slightly sweet cow’s milk cheese that’s a traditional ingredient in tiramisu. Not only does it make the pumpkin filling lighter and creamier, it also helps to prevent those pesky cracks and fissures from forming in the filling. To gild the lily, I like to crown the pie with whipped mascarpone and shaved chocolate. Because the mascarpone stabilizes the whipped cream, it can be prepared hours in advance and is even good the next day. I may not share my family’s zeal for pumpkin pie, but even I can’t resist a big slice (or two!) of this tangy, creamy pie every time I make it. —EmilyC
Test Kitchen Notes
This recipe is shared in partnership with BelGioioso Cheese. —The Editors
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Pumpkin-Mascarpone Pie With Chocolatey Cookie Crust
Ingredients
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For the chocolate crust:
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8 ounces
(227 grams) chocolate wafer cookies
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8 tablespoons
(113 grams) unsalted butter, melted
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1/4 teaspoon
kosher salt
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2 tablespoons
(27 grams) packed light brown sugar
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For the filling:
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1
(15-ounce) can of 100% pure pumpkin (425 grams)
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8 ounces
(226 grams) BelGioioso Mascarpone cheese
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2/3 cup
(135 grams) packed light brown sugar
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1 teaspoon
cinnamon
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1 teaspoon
ground ginger
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3/4 teaspoon
nutmeg
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1/2 teaspoon
kosher salt
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2
large eggs
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1/4 cup
heavy cream
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1 teaspoon
vanilla extract
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For the whipped mascarpone topping:
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1 cup
heavy cream
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1/2 cup
(112 grams) BelGioioso Mascarpone cheese
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2 tablespoons
(14 grams) powdered sugar
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1 teaspoon
vanilla extract
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Optional: chocolate shavings, for garnish (tip: Use a vegetable peeler or knife to shave thin, flat pieces from a bar of chocolate)
Directions
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To make the crust: In a food processor, pulse the cookies until they’re finely ground. In a medium bowl, combine the cookie crumbs, melted butter, salt, and brown sugar, and mix until integrated. Press mixture evenly into the bottom and up the sides of a 9-inch pie plate. (Tip: Use the flat bottom of a measuring cup to firmly press the crumbs into the pan.)
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Preheat the oven to 350°F, and chill the crust in the fridge or freezer for 20 minutes (or longer) while the oven comes to temperature.
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Bake the crust for 10 to 12 minutes, or until set. Transfer to a rack and cool completely. (Tip: If the crust puffs up at all while baking, flatten it using the bottom of a measuring cup immediately after it’s out of the oven.)
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To make the filling and bake the pie: In a large bowl, whisk together the pumpkin and Mascarpone cheese with the remaining ingredients until smooth. (Note: Keep the Mascarpone cheese in the fridge until you're ready to use it.) Pour the filling into the cooled crust, smoothing it across the top. Bake for 45 minutes to 1 hour at 350F, or until the filling is set but still slightly wobbly in the center (or reaches an internal temperature of 175°F in the middle). Transfer to a rack and cool completely.
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To make the whipped mascarpone and serve: Using a hand or stand mixer, combine heavy cream, Mascarpone, powdered sugar, and vanilla in a mixing bowl. Beat until soft peaks form.
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To serve, spoon the topping over the pie, and top with chocolate shavings (if using).
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