PUMPKIN MASCARPONE RECIPES

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PUMPKIN MASCARPONE PIE RECIPE | BON APPÉTIT



Pumpkin Mascarpone Pie Recipe | Bon Appétit image

Pumpkin Mascarpone Pie Recipe

Provided by Sarah Patterson Scott

Yield 8 Servings

Number Of Ingredients 21

1 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 non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes
1/4 cup (or more) ice water
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
1 8-ounce container mascarpone cheese
1 cup chilled whipping cream
1/4 cup mascarpone cheese
2 tablespoons sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • 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. DO AHEAD Can be made 1 day ahead.
  • 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. Crimp edges. Chill crust while making 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. DO AHEAD Can be made 1 day ahead. Tent with foil and chill.
  • Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. DO AHEAD Can be made 4 hours ahead. Cover and chill.
  • Serve pie with topping.

PUMPKIN MASCARPONE PIE RECIPE | EPICURIOUS



Pumpkin Mascarpone Pie Recipe | Epicurious image

The Italian cream cheese, mascarpone, lightens up the filling and topping.

Provided by Sarah Patterson Scott

Yield Makes 8 servings

Number Of Ingredients 21

1 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 non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes
1/4 cup (or more) ice water
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
1 8-ounce container mascarpone cheese*
1 cup chilled whipping cream
1/4 cup mascarpone cheese*
2 tablespoons sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • 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. DO AHEAD: Can be made 1 day ahead.
  • 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. Crimp edges. Chill crust while making 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. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill.
  • Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
  • Serve pie with topping.
  • *An Italian cream cheese; sold at many supermarkets and at Italian markets.

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