Tre Stelle® Mascarpone Pumpkin Pie
It’s hard to resist this creamy pumpkin pie made with Mascarpone - the nut brittle is an added bonus.Prep Time:
15 minutes Ready In:
1 + hour Serves:
Makes approximately 8-12 servings
1-9” pie shell, un-baked 1 tub | 475 g Tre Stelle® Mascarpone ½ cup | 125 mL brown sugar 1 can | 398 mL pumpkin purée ½ tsp | 2 mL vanilla extract ½ tsp | 2 mL ground cinnamon ¼ tsp | 1 mL ground nutmeg pinch ground cloves 2 large eggs Nut Brittle Garnish: ¼ cup | 50 mL granulated sugar ¼ cup | 50 mL pecan halves 2 tbsp | 30 mL hulled pumpkin seeds whipped cream if desired
Preheat oven to 350ºF (175ºC). Filling: In a large bowl combine mascarpone and brown sugar: beat with an electric mixer until well blended. Add pumpkin, vanilla, spices and eggs; mix until smooth. Pour into prepared pie shell. Bake for 40 minutes or until set. Refrigerate overnight or at least 3 hours before serving. Nut Brittle: Place granulated sugar in a small skillet. Cook on medium heat until sugar dissolves; add pecans and pumpkin seeds and stir. Cook for approximately 5 minutes, stirring continually. Remove from heat and pour onto a greased cookie sheet or cooking parchment. Allow to cool; crumble into pieces and place on pie before serving. Garnish with whipped cream if desired.