Pumpkin Orange Mascarpone Pie Recipes
PUMPKIN MASCARPONE PIE
The Italian cream cheese, mascarpone, lightens up the filling and topping.
Provided by Sarah Patterson Scott
Categories Dessert Bake Thanksgiving Cream Cheese Pumpkin Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- For crust:
- Blend flour and salt in processor. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes. DO AHEAD: Can be made 1 day ahead.
- Preheat oven to 350°F. Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges. Chill crust while making filling.
- For filling:
- Using electric mixer, beat pumpkin and sugar in large bowl until well blended. Add eggs and next 7 ingredients and beat until blended. Add mascarpone cheese and beat just until mixture is smooth. Transfer filling to prepared crust.
- Bake pie until custard is set, about 55 minutes. Transfer pie to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill.
- For whipped cream and mascarpone topping:
- Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Serve pie with topping.
- *An Italian cream cheese; sold at many supermarkets and at Italian markets.
MASCARPONE PUMPKIN PIE
This recipe is one of the family favorites.
Provided by Wanda Harrison @saguache
Categories Pies
Number Of Ingredients 11
Steps:
- Mix Pumpkin and Brown Sugar
- Add eggs spices and lemon juice and mix well.
- Add Mascarpone Cheese mix and pour into pie shell.
- Bake at 350 for 55 minutes or until set.
PUMPKIN MASCARPONE PIE
I'm always looking for a different way to do the classics. This has proved popular in the past. It's fun to see what patterns you can come up with. Times do not include stand or chill times.
Provided by Annacia
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degree F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim and crimp edge high.
- In a medium mixing bowl beat mascarpone or cream cheese, egg yolk, honey, and vanilla with an electric mixer on low to medium speed until smooth. Set aside.
- In another medium mixing bowl stir together pumpkin, evaporated milk, the remaining 2 eggs, brown sugar, cinnamon, and nutmeg. Pour into pastry-lined pie plate. Dollop the mascarpone mixture over the pumpkin mixture. Pull a thin metal spatula gently through dollops to swirl fillings.
- Bake for 50 minutes or until puffed and a knife inserted near the center comes out clean. Cool for 1 hour on a wire rack. Cover and chill at least 2 hours before serving.
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4/5 (7)Total Time 1 hr 20 minsEstimated Reading Time 2 minsCalories 643 per serving
- Preheat oven to 325°. In a 10-in. pie pan, stir together gingersnap crumbs with melted butter and press into a crust. Bake until set, about 6 minutes. Set aside.
- Increase heat to 350°. Beat cream cheese, mascarpone, and 2/3 cup sugar in a large bowl until smooth. Add eggs one at a time, beating for 30 seconds after each egg. Add pumpkin, 1 tsp. orange liqueur, citrus zests, cinnamon, ginger, nutmeg, and salt. Mix until smooth.
- Pour filling into crust and bake until edges are firm but center still jiggles a bit, 45 to 50 minutes (bake any extra filling in ramekins). Cool to room temperature, then chill at least 6 hours and up to overnight.
- When ready to serve, beat cream, crème fraîche, and remaining 2 tbsp. sugar and 1 tsp. orange liqueur in a large bowl until soft peaks form. Serve pie with orange whipped cream.
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4.3/5 (15)Total Time 20 minsCategory DessertCalories 692 per serving
- Divide egg whites from egg yolks and put whites in a medium bowl and yolks in a large heatproof bowl. Add ¼ cup sugar to whites and ¼ cup to yolks.
- Place bowl of egg yolks over a double boiler or saucepan filled with boiling water. Cook over boiling water for 2-3 minutes, whisking constantly so eggs don't turn into scrambled eggs. Remove from heat and set aside to cool.
- Blend pumpkin puree, pumpkin pie spice and mascarpone cheese until combined well. Add to bowl of yolks and mix well.
- Beat whites until stiff peaks form. Add to pumpkin and egg yolk mixture ¼ cup at a time, folding whites in gently until combined. Repeat until whites are completely incorporated.*
PUMPKIN MASCARPONE PIE RECIPE | BON APPéTIT
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- Blend flour and salt in processor. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes. DO AHEAD Can be made 1 day ahead.
- Preheat oven to 350°F. Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges. Chill crust while making filling.
- Using electric mixer, beat pumpkin and sugar in large bowl until well blended. Add eggs and next 7 ingredients and beat until blended. Add mascarpone cheese and beat just until mixture is smooth. Transfer filling to prepared crust.
- Bake pie until custard is set, about 55 minutes. Transfer pie to rack and cool. DO AHEAD Can be made 1 day ahead. Tent with foil and chill.
PUMPKIN MASCARPONE PIE | GIADZY
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5/5 (1)Author Giada De LaurentiisServings 10Total Time 2 hrs 35 mins
- To the food processor add the flour, sugar and salt and pulse to combine. Add the cold butter and pulse 3 or 4 times or until chick pea sized pieces of butter remain. With the machine running, drizzle in the ice water until the dough just starts to come together. Turn the dough out on to a piece of plastic wrap and form into a flat disk. Wrap tightly and refrigerate for at least an hour or up to 2 days.
- On a clean surface dusted with flour roll the pie dough out to a 1/6 inch thick round. Place the dough in a 9inch pie pan and trim so there is a 1/2 inch overhang. Tuck the overhang under the edge to make a double layer around the edge. Using 2 knuckles and your tip of a finger, crimp the edges to make a decorative edge. Refrigerate until the filling is ready.
PUMPKIN-ORANGE MASCARPONE PIE RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (3)Total Time 1 hr 20 minsServings 8Calories 643 per serving
- Preheat oven to 325°. In a 10-in. pie pan, stir together gingersnap crumbs with melted butter and press into a crust. Bake until set, about 6 minutes. Set aside.
- Increase heat to 350°. Beat cream cheese, mascarpone, and 2/3 cup sugar in a large bowl until smooth. Add eggs one at a time, beating for 30 seconds after each egg. Add pumpkin, 1 tsp. orange liqueur, citrus zests, cinnamon, ginger, nutmeg, and salt. Mix until smooth.
- Pour filling into crust and bake until edges are firm but center still jiggles a bit, 45 to 50 minutes (bake any extra filling in ramekins). Cool to room temperature, then chill at least 6 hours and up to overnight.
- When ready to serve, beat cream, crème fraîche, and remaining 2 tbsp. sugar and 1 tsp. orange liqueur in a large bowl until soft peaks form. Serve pie with orange whipped cream.
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- Preheat oven to 350ºF. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the edge of the plate. Crimp edge as desired. Do not prick pastry.
- Using the tip of a small sharp knife, scrape seeds from vanilla bean. Set seeds aside. In a large mixing bowl beat pumpkin and brown sugar with an electric mixer on medium speed until combined. Add eggs, egg yolk, cinnamon, salt, ginger, lemon peel, orange peel, nutmeg, cloves, and vanilla seeds. Beat until smooth. Pour pumpkin mixture into pastry-lined pie plate.
- Bake about 1 hour or until a knife inserted near the center comes out clean. If necessary to prevent overbrowning, cover edge of pie loosely with foil for the last 10 to 15 minutes of baking. Cool on a wire rack. Cover and chill within 2 hours.
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5/5 (7)Category CustardCuisine SweetTotal Time 1 hr 40 mins
- Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimping the edges as desired. Prick the bottom of the dough all over with a fork to let steam escape during baking. Place the pie in the freezer for 30 minutes to let the pie dough chill.
- Using an electric mixer on medium speed, beat the mascarpone and the sugar, until smooth. Add in 1 egg and vanilla and beat until thoroughly combined. Scoop out ½ cup of the mascarpone mixture and set aside.
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- Place ricotta, mascarpone, pumpkin, and powdered sugar in large mixing bowl. Mix with an electric mixer or stand mixer until smooth and well combined.
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- Using a pastry bag or sealable bag with corner cut, fill cannoli shells with pumpkin filling. Depending on size of cannoli shells you'll need roughly 3-4 Tablespoons of filling for large shells and about half that for smaller shells.
- In a small bowl mix together the 1/4 cup powdered sugar and 1 teaspoon pumpkin pie spice. Dust over tops of each cannoli. Sprinkle ends with mini chocolate chips and/or chopped nuts as desired.
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