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!

Source: Better Homes and Gardens
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Pumpkin Mascarpone Pie with Candied Pecans

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Tips

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.

Tips

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.

Nutrition Facts (Pumpkin Mascarpone Pie with Candied Pecans)

442 calories; 28 g total fat; 13 g saturated fat; 5 g polyunsaturated fat; 9 g monounsaturated fat; 111 mg cholesterol; 318 mg sodium. 192 mg potassium; 45 g carbohydrates; 2 g fiber; 27 g sugar; 6 g protein; 0 g trans fatty acid; 7046 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 2 mg iron;

Pastry for a Single-Crust Pie

Ingredients

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Directions

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  • In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

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  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

Instructions Checklist
  • 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.

Nutrition Facts (Pastry for a Single-Crust Pie)

191 calories; 12 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 15 mg cholesterol; 187 mg sodium. 27 mg potassium; 18 g carbohydrates; 1 g fiber; 0 g sugar; 2 g protein; 1 g trans fatty acid; 194 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

Candied Pecans

Ingredients

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Directions

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  • 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.

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  • Pour mixture onto the prepared baking sheet, spreading evenly. Cool completely. Break into pieces.

Reviews (3)

15 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
09/07/2014
Surely you use more than one ounce of pumpkin. What size can do I need?
Rating: Unrated
10/20/2014
I was going to ask the same question about the pumpkin and you two ladies. No response yet I see. My guess would be 1 can of pumpkin - I think they are usually 15 ounces.
Rating: Unrated
10/15/2014
How much pumpkin did I read? It must be 1 (one) 11 1/2 to 15 ounce can of pumpkin Please respond, as would like to make this coming weekend. Sally Jones
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