Pumpkin Pie with Maple Mascarpone Swirl

This pumpkin pie recipe takes the classic dessert to the next level with a creamy maple mascarpone swirl. Perfect for fall gatherings and holiday dinners, this pumpkin pie is sure to impress.

Preparation time: 1 hour 20 minutes

– 1 (9-inch) unbaked pie crust
– 1 cup canned pumpkin puree
– 3/4 cup packed brown sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 large eggs
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 1/2 cup mascarpone cheese, softened
– 1/4 cup pure maple syrup
– 1/2 teaspoon vanilla extract

– Preheat oven to 375 degrees F (190 degrees C).
– In a medium bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt. Add eggs, one at a time, whisking well after each addition. Stir in heavy cream and milk until well combined.
– Pour pumpkin mixture into pie crust.
– In another bowl, beat mascarpone cheese until smooth. Add maple syrup and vanilla extract; beat until well combined.
– Spoon mascarpone mixture over pumpkin mixture in pie crust. Use a knife to swirl the two mixtures together.
– Bake pie for 50-60 minutes, or until the center is set and the edges are golden brown. Let cool completely before serving.

Enjoy your delicious Pumpkin Pie with Maple Mascarpone Swirl!

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