Recipes and Cooking Pumpkin Mascarpone Pie with Candied Pecans Be the first to rate & review! Top classic pumpkin pie filling with a fluffy mascarpone whipped recipe and candied pecans for a show stopping holiday dessert. Pumpkin recipes are rarely this decadent! 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 September 10, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 1 hrs Total Time: 30 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 Recipe Pastry for Single-Crust Pie 1 vanilla bean, split lengthwise 1 15 ounce can pumpkin ¾ cup packed brown sugar 2 eggs 1 egg yolk 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground ginger ½ teaspoon finely shredded lemon peel ½ teaspoon finely shredded orange peel ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 1 cup whipping cream ¼ cup mascarpone cheese 3 tablespoon granulated sugar 1 teaspoon vanilla 1 Recipe Candied Pecans Pastry for a Single-Crust Pie 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup butter, cut up, or shortening ¼ cup cold water Candied Pecans ½ cup coarsely chopped pecans ¼ cup sugar 1 tablespoon butter Directions Preheat oven to 350ºF. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into 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 even with the edge of the plate. Crimp edge as desired. Do not prick pastry. Using the tip of a small sharp knife, scrape seeds from vanilla bean. Set seeds aside. In a large mixing bowl beat pumpkin and brown sugar with an electric mixer on medium speed until combined. Add eggs, egg yolk, cinnamon, salt, ginger, lemon peel, orange peel, nutmeg, cloves, and vanilla seeds. Beat until smooth. Pour pumpkin mixture into pastry-lined pie plate. Bake about 1 hour or until a knife inserted near the center comes out clean. If necessary to prevent overbrowning, cover edge of pie loosely with foil for the last 10 to 15 minutes of baking. Cool on a wire rack. Cover and chill within 2 hours. In a medium mixing bowl combine whipping cream, mascarpone cheese, granulated sugar, and vanilla. Beat on medium speed until soft peaks form (tips curl). Spread mascarpone mixture over top of pie. Sprinkle with Candied Pecans. Pastry for a Single-Crust Pie In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into 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 even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes. Candied Pecans Line a baking sheet with foil. Butter the foil; set baking sheet aside. In a small heavy skillet combine pecans, sugar, and butter. Cook over medium-high heat, shaking the skillet occasionally, until sugar begins to melt. Do not stir. Reduce heat to low; continue to cook until sugar is golden, stirring occasionally. Pour mixture onto the prepared baking sheet, spreading evenly. Cool completely. Break into pieces. Prepare Candied Pecans. Transfer to an airtight container; cover. Store at room temperature for up to 1 week. Prepare pie as directed through Step 3. Cover and chill for up to 2 days. Before serving, prepare mascarpone mixture as directed in Step 4 and spread over top of pie. Sprinkle with Candied Pecans. Can't find vanilla beans? Use 2 teaspoons vanilla extract instead. For an even warmer spice profile, add 1/4 teaspoon ground cardamom to the filling. Treat yourself: Spoon 1 tablespoon of your favorite caramel sauce, warmed, onto your slice of pie. Rate it Print Nutrition Facts (per serving) 442 Calories 28g Fat 45g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 442 % Daily Value * Total Fat 28g 36% Saturated Fat 13g 65% Cholesterol 111mg 37% Sodium 318mg 14% Total Carbohydrate 45g 16% Total Sugars 27g Protein 6g Vitamin C 2.4mg 12% Calcium 60.6mg 5% Iron 2mg 11% Potassium 192mg 4% Folate, total 48.4mcg 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.