Description
This Hazelnut Pumpkin Pie combines the rich, creamy texture of mascarpone cheese with the warm, spiced flavors of pumpkin and Frangelico hazelnut liqueur. The dual-layer filling creates a beautifully swirled pattern, enhanced by a flaky pie crust and topped with freshly whipped cream for an indulgent autumn dessert perfect for holiday gatherings.
Ingredients
Scale
Pie Crust
- 1 9-inch unbaked pie crust
Mascarpone Layer
- 8 ounces mascarpone cheese
- ¼ cup granulated sugar
- 1 egg
- ½ teaspoon pure vanilla extract
Pumpkin Layer
- 15 ounce can pumpkin puree (not pie filling)
- ½ cup half and half
- ¼ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 2 eggs
- 3 tablespoons Frangelico hazelnut liqueur
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
Serving
- Freshly whipped cream
- Additional nutmeg or cinnamon (optional)
Instructions
- Preheat the oven and prepare crust: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the unbaked 9-inch pie crust into a pie dish, ensuring it fits snugly and the edges are trimmed or fluted as desired.
- Make and chill the mascarpone layer: In a small bowl, combine the mascarpone cheese, ¼ cup granulated sugar, one egg, and ½ teaspoon vanilla extract. Using an electric mixer on low to medium speed, beat until the mixture is smooth and creamy. Place the bowl in the refrigerator to chill while you prepare the pumpkin layer.
- Prepare the pumpkin mixture: In a medium bowl, stir together the pumpkin puree, half and half, ¼ cup granulated sugar, brown sugar, two eggs, and 3 tablespoons Frangelico hazelnut liqueur with a wooden spoon until well combined. Add the cinnamon, ginger, salt, and nutmeg and mix thoroughly to evenly distribute the spices.
- Assemble the pie layers: Pour the chilled mascarpone cheese mixture evenly into the pie crust, spreading it out smoothly. Slowly pour the pumpkin mixture gently over the mascarpone layer. Using a knife, lightly swirl the two layers together to create a decorative marbled effect without fully mixing them.
- Bake the pie: Place the pie in the preheated oven and bake for 15 minutes at 425°F to set the layers. Then reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and continue baking for an additional 40 to 50 minutes. The pie is done when a knife inserted near the center comes out clean.
- Cool and chill the pie: Remove the pie from the oven and allow it to cool on a wire rack until it reaches room temperature. Cover the pie and refrigerate it to chill within 2 hours, which helps the flavors meld and the filling to firm up.
- Serve with whipped cream: Before serving, top the pie generously with freshly whipped cream. Optionally, sprinkle a pinch of nutmeg or cinnamon on top for garnish and enhanced aroma.
Notes
- Ensure not to overmix the mascarpone layer to maintain its creamy texture.
- Use pumpkin puree, not canned pumpkin pie filling, for the best texture and flavor control.
- The Frangelico liqueur adds a subtle hazelnut flavor; it can be omitted or substituted with hazelnut extract for a non-alcoholic version.
- Swirling the layers gently creates a beautiful marbled appearance; avoid vigorous mixing.
- Cool the pie completely before slicing to prevent the filling from collapsing.
- Store leftovers covered in the refrigerator for up to 3 days.
