Recipes and Cooking Pumpkin Mascarpone Pie Be the first to rate & review! Here's a delicious twist on the classic pumpkin pie. Create your own unique pattern when you swirl the mascarpone cheese mixture in. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 15, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 50 mins Cool Time: 1 hrs Chill Time: 2 hrs Total Time: 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Pastry for Single-Crust Pie (see recipe below) 1 8 ounce package mascarpone or cream cheese, softened 1 slightly beaten egg yolk 2 tablespoon honey ½ teaspoon vanilla 1 cup canned pumpkin 1 5 ounce can evaporated milk (2/3 cup) 2 slightly beaten eggs ⅓ cup packed brown sugar 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg Pastry for a Single-Crust Pie 1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 1 tablespoon cold water Directions Preheat oven to 375 degree F. Prepare and roll out Pastry for Single-Crust Pie. In a medium mixing bowl beat mascarpone or cream cheese, egg yolk, honey, and vanilla with an electric mixer on low to medium speed until smooth. Set aside. In another medium mixing bowl stir together pumpkin, evaporated milk, the remaining 2 eggs, brown sugar, cinnamon, and nutmeg. Pour into pastry-lined pie plate. Dollop the mascarpone mixture over the pumpkin mixture. Pull a thin metal spatula gently through dollops to swirl fillings. Bake for 50 minutes or until puffed and a knife inserted near the center comes out clean. Cool for 1 hour on a wire rack. Cover and chill at least 2 hours before serving. Makes 8 servings. Pastry for a Single-Crust Pie In a medium bowl stir together the all-purpose flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of cold water at a time (using a total of 4 to 5 tablespoons water), until all flour mixture is moistened. Form dough in ball. On lightly floured surface use hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp and form a high edge to keep filling from bubbling over. Do not prick pastry. Rate it Print Nutrition Facts (per serving) 377 Calories 25g Fat 33g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 377 % Daily Value * Total Fat 25g 32% Saturated Fat 11g 55% Cholesterol 121mg 40% Sodium 124mg 5% Total Carbohydrate 33g 12% Total Sugars 14g Protein 11g Vitamin C 1.8mg 9% Calcium 80.8mg 6% Iron 1.8mg 10% Potassium 189mg 4% Folate, total 20.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.