Pumpkin Mascarpone Pie

Why You’ll Love This Recipe

I like this recipe because it’s both familiar and unique—the pumpkin filling tastes comforting, but the mascarpone gives it a luxurious twist. The spelt crust adds a nutty flavor that makes the pie stand out. I also love that it works for so many occasions, whether it’s Thanksgiving, a birthday celebration, or simply a cozy weekend treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 (9-inch) single spelt pie crust
1 cup (8 ounces) mascarpone cheese, room temperature
¼ cup granulated sugar
4 large eggs, divided
1 teaspoon vanilla extract
½ cup packed light brown sugar
1–½ teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
Pinch of cloves and coarse kosher salt
1 (15 ounce) can 100% pumpkin puree

Directions

1. I preheat the oven to 350°F (175°C) and place the spelt crust in a pie dish. I blind bake it for about 10 minutes until slightly golden.

2. In a mixing bowl, I beat together mascarpone, granulated sugar, and brown sugar until smooth.

3. I add 3 eggs one at a time, mixing well after each addition. Then, I stir in vanilla, cinnamon, nutmeg, cloves, and salt.

4. I gently fold in the pumpkin puree until the filling is smooth and well combined.

5. I pour the filling into the pre-baked crust and brush the remaining egg over the top for a glossy finish.

6. I bake the pie for 60–75 minutes, until the center is set. I let it cool completely before slicing.

Servings and Timing

This recipe serves about 8 slices. It takes 20 minutes to prep and 75 minutes to bake, for a total of 1 hour and 35 minutes.

Variations

Sometimes I swap the spelt crust for a classic buttery pastry or even a graham cracker crust for a sweeter touch. If I want a stronger flavor, I add ginger along with the other spices. For a different twist, I swirl in a little caramel or top the pie with candied pecans before serving.

Storage/Reheating

I store leftover pie in the refrigerator, covered, for up to 4 days. To serve, I enjoy it cold or let it sit at room temperature for about 20 minutes. This pie also freezes well for up to 2 months—I wrap individual slices in plastic wrap, then foil, and thaw overnight in the fridge before serving.

FAQs

Can I use regular pie crust instead of spelt crust?

Yes, I often make it with a traditional buttery crust or even a graham cracker crust.

Do I have to blind bake the crust?

Yes, blind baking helps prevent the crust from getting soggy under the filling.

Can I make this pie ahead of time?

Yes, I often bake it the day before and chill it until serving.

Can I use fresh pumpkin instead of canned puree?

Yes, I roast and mash fresh pumpkin, making sure to remove excess moisture.

What can I use instead of mascarpone?

Cream cheese or ricotta can work, though the texture and flavor will be slightly different.

How do I know when the pie is done?

The center should be set but still have a slight jiggle when gently shaken.

Can I add more spices?

Yes, I sometimes add ground ginger or cardamom for extra warmth.

Can I make this pie gluten-free?

Yes, I use a gluten-free crust instead of spelt.

Can I freeze Pumpkin Mascarpone Pie?

Yes, it freezes well for up to 2 months. I thaw it overnight in the fridge before serving.

Should I serve it with whipped cream?

Yes, I love topping it with lightly sweetened whipped cream or even a dollop of mascarpone.

Conclusion

Pumpkin Mascarpone Pie is one of my favorite desserts to bring to the table when I want something creamy, spiced, and just a little bit special. The mascarpone makes the filling silky smooth, while the spelt crust gives it a rustic charm. It’s a dessert that feels festive, indulgent, and always impresses.