- Pumpkin Mascarpone Pie
- (Torta di Zucca e Mascarpone)
For the Crust:
1 and 1/2 cups unbleached all purpose flour
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
1/4 cup (or more) ice water
For the Filling:
1 cup canned pure pumpkin
1 cup (packed) golden brown sugar
2 large eggs
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/4 teaspoon salt
One 8-ounce container mascarpone cheese
For the Topping:
1 cup chilled whipping cream
1/4 cup mascarpone cheese
2 tablespoons sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
Prepare the Crust:
Blend flour and salt in processor.
Add butter and shortening; pulse until mixture resembles coarse meal.
Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry.
Gather into ball; flatten into disk.
Wrap in plastic and chill at least 30 minutes.
Preheat oven to 350°F.
Roll out dough on floured work surface to 12-inch round.
Transfer to 9-inch glass pie dish.
Trim overhang to 1 inch beyond rim.
Chill crust while making filling.
Prepare the Filling:
Using electric mixer, beat pumpkin and sugar in large bowl until well blended.
Add eggs and next 7 ingredients and beat until blended.
Add mascarpone cheese and beat just until mixture is smooth.
Transfer filling to prepared crust.
Bake pie until custard is set, about 55 minutes.
Transfer pie to rack and cool.
Prepare the Topping:
Combine ingredients in medium bowl.
Using electric mixer, beat to soft peaks.
Serve pie with topping. Serves 8.
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