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Pumpkin Mascarpone Pie

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Pumpkin Mascarpone Pie is a creamy, spiced dessert with a luxurious twist on the classic pumpkin pie. The mascarpone cheese gives the filling a velvety smooth texture, while a rustic spelt crust adds a nutty depth of flavor. Perfect for holidays or special gatherings, it’s both elegant and comforting.

Ingredients

1 (9-inch) single spelt pie crust

1 cup (8 oz) mascarpone cheese, room temperature

1/4 cup granulated sugar

4 large eggs, divided

1 teaspoon vanilla extract

1/2 cup packed light brown sugar

1 1/2 teaspoons ground cinnamon

1/4 teaspoon freshly grated nutmeg

Pinch of ground cloves

Pinch of coarse kosher salt

1 (15 oz) can 100% pumpkin puree

Instructions

  1. Preheat oven to 350°F (175°C). Place the spelt crust in a pie dish and blind bake for 10 minutes until slightly golden.
  2. In a mixing bowl, beat mascarpone, granulated sugar, and brown sugar until smooth.
  3. Add 3 eggs, one at a time, mixing well after each addition. Stir in vanilla, cinnamon, nutmeg, cloves, and salt.
  4. Fold in pumpkin puree until the filling is smooth and evenly combined.
  5. Pour filling into pre-baked crust. Beat remaining egg and brush lightly over the filling for a glossy finish.
  6. Bake for 60–75 minutes, until the center is set but still has a slight jiggle.
  7. Cool completely before slicing. Serve as is or with whipped cream.

Notes

Swap the spelt crust for a classic buttery crust or graham cracker crust.

Add ginger or cardamom for extra warmth and spice.

Top with caramel drizzle or candied pecans for a festive finish.

Pie freezes well for up to 2 months—wrap slices individually for easy storage.

Use cream cheese or ricotta in place of mascarpone if needed.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-mascarpone-pie/