Mascarpone Pumpkin Pie Recipe

Name: Mascarpone Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ¾ cup granulated sugar; 1 teaspoon ground cinnamon; ½ teaspoon salt; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; 2 large eggs; 1 (15 ounce) can100% pumpkin puree; 1 (12 fluid ounce) can evaporated milk; 1 (8 ounce) container mascarpone cheese; 1 unbaked 9-inch deep dish pie pastry (4-cup volume)

Servings: persons

¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 (15 ounce) can100% pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 (8 ounce) container mascarpone cheese
1 unbaked 9-inch deep dish pie pastry (4-cup volume)

1
MIX sugar, cinnamon, salt, ginger and cloves in small bowl.
2
Beat eggs in large bowl.
3
Stir in pumpkin and sugar-spice mixture.
4
Gradually stir in evaporated milk.
5
POUR into pie shell.
6
SWIRL mascarpone cheese into pie mixture.
7
BAKE in preheated 425 F oven for 15 minutes.
8
Reduce temperature to 350 F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
9
Cool on wire rack for 2 hours.
10
Serve immediately or refrigerate.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¾ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, and more.

Yes, Mascarpone Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mascarpone Pumpkin Pie

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