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Pumpkin: Pumpkin Mascarpone Pie

Source of Recipe

Better Homes and Gardens


Recipe Introduction

Because the mascarpone mixture is heavier than the pumpkin mixture, it needs to be coaxed with a spatula or knife into swirls.

List of Ingredients

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
1 8-ounce package mascarpone or 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



Recipe

1. Preheat oven to 375 degree F. In a medium mixing bowl stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all dough is moistened. Form into a ball. Roll dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edge high.
2. In a bowl beat mascarpone or cream cheese, egg yolk, honey, and vanilla with an electric mixer on low to medium speed until smooth. Set aside.
3. In another bowl stir together pumpkin, evaporated milk, the remaining 2 eggs, brown sugar, cinnamon, and nutmeg. Pour pumpkin mixture into pastry-lined pie plate. Dollop the mascarpone mixture over pumpkin mixture. Pull a thin metal spatula or knife gently through dollops to swirl fillings.
4. Bake for 50 minutes or until top is 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.

YIELD: 8 Servings

Nutritional facts per serving
calories: 377 , total fat: 25g , saturated fat: 11g , cholesterol: 121mg , sodium: 124mg , carbohydrate: 33g , fiber: 2g , protein: 11g , vitamin A: 138% , vitamin C: 3% , calcium: 8% , iron: 10%