21 November 2007

Pumpkin Marscarpone Pie

The crust is the Apple Pie crust previously posted on the blog.

The Filling
1 cup canned pure pumpkin
1 cup (packed) golden brown sugar
2 large eggs
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 8-ounce container mascarpone cheese

Using an electric mixer, beat the pumpkin and sugar in large bowl until its well blended. Add the eggs and next 7 ingredients and beat until blended. Add the mascarpone cheese and beat just until mixture is smooth. Transfer the filling to the prepared crust.

Bake the pie at 350 until custard is set, about 45-60 minutes.
After its finished, transfer the pie to a rack to cool.



LaLaLaLeah said...

You MUST let me know how this pie turns out! I can only imagine how tasty the pumpkin and marscapone combo will be. I will be calling to find out if there are left-overs... and if I can borrow that headdress for my turkey costume.

laurel said...

Wow! Mascarpone is a great idea! And that's one ingredient I won't have trouble finding over here! Happy Thanksgiving all!