Pumpkin Mascarpone Pie
A delightful dessert that combines pumpkin puree and mascarpone cheese for a creamy, flavorful treat perfect for the fall season.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 1 cup pumpkin puree
- 1 cup mascarpone cheese
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine pumpkin puree, mascarpone cheese, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
- Pour the filling into the pie crust, spreading it evenly.
- Bake for 45-50 minutes, or until the pie is set and the edges are slightly golden.
- Allow the pie to cool before serving. Chill in the fridge for a couple of hours for best results!
Notes
For a gluten-free version, use a gluten-free pie crust. You can also substitute mascarpone with cream cheese or dairy-free options.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Find it online: https://sourdoughvoyage.com/pumpkin-mascarpone-pie/