Mascarpone Pumpkin Pie Recipe

Mascarpone Pumpkin Pie Recipe

An oldie but goodie, the classic pecan pie serves as the go-to dessert for Christmas and Thanksgiving – and, pretty much all throughout pumpkin season. We added some creamy mascarpone to ours to make it extra luscious, and garnished with pastry “leaves” for a beautiful presentation.

Mascarpone Pumpkin Pie Recipe Instructions

Prep Time:
Cook Time:
Total Time:
Yield: 1 pie



  • 1 ½ cups flour

  • ½ cup butter (about 1 stick)

  • ¼ cup sugar

  • Zest from 1 lemon

  • 1 egg yolk

  • 4 to 6 tbsps. chilled water

  • 1 egg mixed with 2 tbsps. water


  • 1 ¾ cup pumpkin puree (fresh or canned)

  • ¼ cups honey

  • ¼ cup blonde sugar

  • 1 ½ tsp. Cinnamon

  • 1 tsp. ginger powder

  • 1/2 tsp fresh grated nutmeg

  • 3 eggs, whisked with a fork

  • ¾ cups mascarpone cheese

  • 10 pecan nuts


  1. Preheat the oven to 375 F.

  2. Mix the flour and butter together in a bowl, using your fingers to break up the butter and incorporate the flour, until you get the consistency of coarse breadcrumbs. Tip: it’s easier if you use just your fingertips.

  3. Gather together in the center, form a hole and add in the egg, sugar and lemon zest. Mix with your hands, forming the dough, adding one tablespoon of chilled water at a time, as needed. Sprinkle some flour on your clean countertop and transfer the dough, starting to form the dough with your hands, pressing but not kneading. Flatten into a disc, cover in plastic film and let rest in the fridge for at last 30 minutes.

  4. Roll the dough out with a rolling pin, and press onto a tart or pie pan with a removable base. Use a fork to pinch the base and edges. Refrigerate again for another 15 minutes.

  5. Blind bake by using a sheet of foil or wax paper to cover the entire dough – including the edges. Fill up with baking weights or beans and bake for 15 minutes. Remove from the oven and cool.

  6. With the leftover dough, cut out some leaf-shaped figures. You can use a knife to score them to look like leaves. Cover with film or a clean towel and reserve.

  7. For the filling, combine all the ingredients in a bowl and mix with a spoon or fork until combined. Pour into the blind-baked pie dough, making sure the filling reaches the edges.

  8. Mix water and egg and use it to brush the edges of the tart. Add the “leaves” over the border, brush again with egg.

  9. Bake for 40-45 minutes. To check if it’s done, use a toothpick – if it comes out dry and clean, the pie is done.

  10. Cool and garnish with pecans.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.