SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin Frangelico Pie with Mascarpone

Makes: 8 servings
Prep 45 mins Bake 325°F1 hr Chill 1 hr 30 mins
Pumpkin Frangelico Pie with Mascarpone
  • 1  recipe  Hazelnut Pastry
  • 1  egg, lightly beaten
  • 1 8  ounce carton  mascarpone cheese
  • 1/4  cup  granulated sugar
  • 1/2  teaspoon  vanilla
  • 2  eggs, lightly beaten
  • 1 1/4  cups  canned pumpkin
  • 3/4  cup  evaporated milk
  • 1/4  cup  granulated sugar
  • 1/4  cup  packed brown sugar
  • 1/4  cup  Frangelico (hazelnut liqueur)
  • 1/2  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground ginger
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground nutmeg
  • 1  recipe  Glazed Hazelnuts

1. Prepare Hazelnut Pastry. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

2. In a small bowl, combine the 1 egg, the mascarpone cheese, 1/4 cup granulated sugar, and the vanilla. Beat with an electric mixer on low to medium speed until smooth. Cover and chill for 30 minutes.

3. Preheat oven to 325 degrees F. Pour mascarpone cheese mixture into crust, spreading evenly. In a medium bowl, combine the 2 eggs, the pumpkin, evaporated milk, 1/4 cup granulated sugar, the brown sugar, Frangelico, cinnamon, ginger, salt, and nutmeg. Slowly pour over mascarpone cheese mixture, spreading evenly.

4. Cover edge of pie with foil to prevent overbrowning. Bake about 1 hour or until a knife inserted near the center comes out clean. Meanwhile, prepare Glazed Hazelnuts.

5. Cool pie on a wire rack. Cover and chill within 2 hours. Before serving, sprinkle pie with the glazed nuts. Makes 8 servings.

Hazelnut Pastry
  • 2/3  cup  hazelnuts (filberts)
  • 1 1/2  cups  all-purpose flour
  • 2  tablespoons  sugar
  • 1/2  teaspoon  salt
  • 1/2  cup  butter
  • 4 - 6  tablespoons  milk

1. Preheat oven to 325 degrees F. Place hazelnuts (filberts) in a shallow baking pan. Bake for 10 to 12 minutes or until toasted, stirring occasionally. Rub hazelnuts in a clean kitchen towel to remove skins. Place nuts in a food processor or blender. Cover and process or blend until finely ground.

2. In a medium bowl, stir together the ground hazelnuts, all-purpose flour, sugar, and salt. Using a pastry blender, cut in butter until pieces are pea-size. Sprinkle milk over part of flour mixture; toss gently with a fork. Push to side of bowl. Repeat with additional milk, 1 tablespoon at a time (4 to 6 tablespoons total), until all is moistened. Shape into a ball. Wrap in plastic wrap; chill about 1 hour or until dough is easy to handle.

Glazed Hazelnuts
  •  butter
  • 1  cup  hazelnuts (filberts)

1. Line a baking sheet with foil; butter foil. Set aside. Place 1 cup hazelnuts (filberts) in a shallow baking pan. Bake in the 325 degrees F oven for 10 minutes, stirring once. Rub hazelnuts in a clean kitchen towel to remove skins. Coarsely chop hazelnuts.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe