The Pumpkin Pie That’ll Steal Your Heart (and Your Thanksgiving)

Okay, so have you ever had a pumpkin pie that was like, *so good* it makes you wanna do a little happy dance? 🍰💃 Well, that’s this one, my friend. Seriously, it’s creamy, dreamy, and has that hint of mascarpone that just takes it to another level.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, let’s talk ingredients.

– First, you need a pie crust—so, I usually grab a spelt one (it’s a whole grain vibe, you know?) But honestly, if you’ve got a fave pie crust, go for it!
– Then, there’s the star of the show: 1 cup of mascarpone cheese (room temp, please—it mixes better!)
– You’ll need some sugar (1/4 cup granulated and 1/2 cup light brown sugar), cause pie needs to be sweet, right?
– 4 large eggs (I always crack one or two on the counter like a total klutz, but no biggie).
– A splash of vanilla extract (makes everything smell amazing).
– Spices! Ground cinnamon, nutmeg (freshly grated is best, trust me), and a pinch of cloves—gotta have that warm fall flavor.
– A pinch of kosher salt—don’t skip it!
– And last but not least, 1 can of 100% pumpkin puree (don’t get the pumpkin pie filling, that’s a trap!).

So here’s why I make this constantly: Every Thanksgiving, my grandma would whip up a pumpkin pie that would leave everyone speechless. Like, we’d finish dinner, and people would be eyeing the pie like it was the last slice of pizza at a party. 🍕 I decided to spice it up a bit (pun intended) and added mascarpone one year. The first bite? Mind-blowing. I mean, the tanginess mixed with that pumpkin spice? It felt like a hug from grandma, but with a fancy twist. Now it’s a *must-have* every year!

The One Trick That Changes Everything:

Okay, so you gotta beat the mascarpone cheese with the sugar *before* adding the eggs. Like, whip it good! Seriously, it’s like magic. Once you get that creaminess going, adding the eggs just makes everything so smooth and velvety. You’ll thank me later!

Don’t Mess This Up (My Top Tips):

1. Mix it well! No one wants a lumpy pie, trust me.
2. Check the baking time! Bake for 1 hour 15 minutes? Nah, start checking at 1 hour. Ovens can be sneaky.
3. Cool it down! Let it cool for a bit before slicing—otherwise, it’ll be a hot mess (literally).
4. Don’t skimp on the spices! More cinnamon? Yes, please!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

How to Keep Them From Disappearing (Or, How to Store Them):

Store leftovers in the fridge, covered with plastic wrap. But let’s be real… it probably won’t last long enough to need storing. 😂 I mean, who can resist a slice of this pie?

If You Liked This, You’ll Probably Like These Too:

– My Chocolate Chip Cookie Pie (seriously, it’s life-changing).
– Apple Crisp (because fall deserves apples).
– A classic Pecan Pie (if you’re feeling nutty).

So, what’s your go-to dessert for the holidays? Got any fave pies or treats you whip up? I wanna know! 🍂✨

Pumpkin Mascarpone Pie

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Indulge in the flavors of fall with this Pumpkin Mascarpone Pie, featuring a rich and creamy pumpkin filling that perfectly balances spices and tangy mascarpone cheese. Nestled in a wholesome spelt crust, this pie not only looks stunning with its swirled topping but also offers a delightful twist on a classic dessert. Perfect for holiday gatherings, it’s sure to impress your guests and become a seasonal favorite.

Author: XXXXX
Prep Time: 25 minutes
Cook Time: 75 minutes
Total Time: 1 hour 40 minutes
Yield: Serves 8 (8 slices) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 (9-inch) single spelt pie crust
1 cup (8 ounces; 227 grams) mascarpone cheese, room temperature
¼ cup (50 grams) granulated sugar
4 large eggs, divided
1 teaspoon vanilla extract
½ cup packed (100 grams) light brown sugar
1½ teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
Pinch of cloves
Pinch of coarse kosher salt
1 (15-ounce) can 100% pumpkin puree

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Instructions

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine mascarpone cheese and granulated sugar until smooth. Add 2 eggs and vanilla extract; mix until well combined.
In another bowl, whisk together brown sugar, cinnamon, nutmeg, cloves, salt, and pumpkin puree. Fold the mascarpone mixture into the pumpkin mixture until fully incorporated.
Pour the filling into the prepared spelt crust.
Bake for 60 to 75 minutes or until the filling is set and a toothpick inserted comes out clean.
Allow to cool completely before serving. Optionally, swirl additional mascarpone on top for garnish.