This recipe was part of the Food Fight: Holiday Desserts Challenge which ended Nov 6, 2009 04:00 PM. See winners »
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Luxurious Pumpkin Pie with Frangelico & Mascarpone Recipe
This luxurious, creamy & intoxicating pumpkin packed pie will send your friends & family
dashing back to fight over seconds. Infused with vanilla, Frangelico & spices, this is the best pumpkin pie that I have had. The mascarpone enrichens it, adding to smooth and silky texture. You must make at least two, so I have doubled the recipe. I always roast my own pumpkins & freeze the puree, however good quality organic canned pumpkin is now available in stores like Trader Joe’s or Whole Foods.
INGREDIENTS
- 2 blind baked 9"pie shells
- 8 ounces mascarpone
- 6 large eggs
- 1-1/2 cups sugar
- 3 cups pumpkin puree
- 2 cups heavy cream
- 6 tablespoons Frangelico (Hazelnut Liquer)
- 2 teaspoons ground cinnamon
- 1 tablespoon ginger, freshly grated or 2 teaspoons ground
- 2 teaspoons Nielsen Massey Vanilla Bean Paste or Vanilla Extract
- 1/2 teaspoon Nutmeg, freshly grated
- 1/2 teaspoon fine sea salt
- 4 cups sweetened whipped cream for piping (1 pint whipped)
INSTRUCTIONS
- Blind bake the prepared pie shells according to manufacturer’s or recipe directions. Set aside.
Preheat oven to 325 degrees. - In a large bowl, lightly beat the mascarpone with a whisk. Add the eggs one at a time, beating after each addition. Whisk in the sugar and pumpkin puree, stirring until just mixed. Add the remaining ingredients. Stir, strain & pour into prepared pie crusts.
- Bake in a preheated oven until the filling is firm 45-60 minutes. Cool. Pipe with sweetened whipped cream around the border. Refrigerate leftovers, if there are any!
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