If you’ve ever dreamed of a pumpkin pie that combines rich, creamy textures with a sophisticated nutty twist, then this Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe is going to become your new holiday showstopper. Creamy mascarpone provides a luscious base, the pumpkin layer is perfectly spiced and subtly sweetened, and the Frangelico liqueur adds that irresistible hint of toasted hazelnut flavor that makes every bite feel like a warm hug. Whether you’re a seasoned baker or just looking to wow your guests, this pie strikes a flawless balance of comfort and elegance all in one stunning dessert.

A clean white marble surface with a 9-inch unbaked pie crust in a round glass pie dish at the center, surrounded by ingredients arranged neatly around it: a small bowl of smooth, creamy mascarpone cheese, a small glass bowl of granulated sugar sparkling under the light, a brown bowl filled with packed light brown sugar with its rich, caramel color and slightly moist texture visible; whole raw eggs with smooth, glossy shells placed delicately; a small clear glass bottle of pure vanilla extract with amber liquid inside; an open can of bright orange pumpkin puree showing thick, velvety texture; a small glass measuring cup with creamy half and half; a tiny bowl containing warm brown ground cinnamon powder, another with fine ginger powder of pale beige color, a pinch of fine salt in a miniature white ceramic dish, and a light dusting heap of ground nutmeg with a slightly coarse texture. Nearby, a small glass bottle labeled Frangelico hazelnut liqueur with golden amber liquid inside. Freshly whipped cream in a white porcelain bowl topped with a sprinkle of cinnamon powder. The ingredients are spaced evenly with natural daylight casting soft shadows; subtle use of textured linen napkins in beige and rustic wooden spoons add warmth. Colors are warm and inviting, with a mix of creamy whites, rich browns, soft oranges, and golden hues highlighting the autumnal theme. All elements styled to emphasize textures and freshness, shot with overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

Each ingredient in this recipe plays its own special role, creating layers of flavor and texture that come together effortlessly. From the tangy mascarpone to the spice-packed pumpkin filling and the nutty flair of Frangelico, these essentials will make your pie truly unforgettable.

  • 1 9-inch unbaked pie crust: The buttery, flaky foundation that holds all the magic together.
  • 8 ounces mascarpone cheese: Adds a rich, creamy texture that’s smoother than cream cheese.
  • ¼ cup granulated sugar: Balances the richness in the mascarpone mixture perfectly.
  • 1 egg: Acts as a binder to create a silky filling.
  • ½ teaspoon pure vanilla extract: Enhances the sweetness and adds depth to the mascarpone layer.
  • 15-ounce can pumpkin puree: The heart of pumpkin pie flavor, moist and natural, not pre-mixed filling.
  • ½ cup half and half: Brings creaminess and smoothness to the pumpkin mix.
  • ¼ cup granulated sugar: Sweetens the pumpkin filling without overpowering the spices.
  • ¼ cup light brown sugar (packed): Adds a subtle molasses note that complements the pumpkin perfectly.
  • 2 eggs: Give the pumpkin layer structure and silkiness.
  • 3 tablespoons Frangelico hazelnut liqueur: Infuses the pumpkin filling with that unmistakable toasted hazelnut aroma and flavor.
  • 1 teaspoon ground cinnamon: Classic pumpkin spice for warmth.
  • ½ teaspoon ground ginger: Adds a zingy kick.
  • ¼ teaspoon salt: Balances sweetness and spices.
  • ¼ teaspoon ground nutmeg: A cozy spice that rounds out the flavor profile.
  • Freshly whipped cream and additional nutmeg or cinnamon (optional): Perfect for topping to add a fresh, light touch.

How to Make Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 425 degrees F. Gently place your unbaked pie crust into a 9-inch pie dish, pressing it down without stretching to avoid shrinking during baking. This simple step ensures a golden, crisp base that holds the luscious layers perfectly.

Step 2: Make the Mascarpone Layer

In a small bowl, mix together the mascarpone cheese, ¼ cup of granulated sugar, one egg, and the vanilla extract. Use an electric mixer on low to medium speed until the mixture is wonderfully smooth and creamy. Pop this bowl into the refrigerator to chill while you prepare the pumpkin filling. This mascarpone layer lends a velvety richness that makes each bite melt in your mouth.

Step 3: Prepare the Pumpkin Filling

Grab a medium-sized bowl and combine your pumpkin puree with half and half, ¼ cup granulated sugar, brown sugar, two eggs, and the star of the show, Frangelico hazelnut liqueur. Stir everything together well with a wooden spoon, then add the warmth of cinnamon, ginger, salt, and nutmeg. This fragrant pumpkin mixture sets the cozy, autumn-inspired tone for the pie.

Step 4: Layer and Swirl

Pour your chilled mascarpone mixture evenly into the prepared crust, gently smoothing it out with a spatula. Then, slowly pour the pumpkin filling on top. Use a knife to swirl the two layers into a pretty marbled pattern—this is where that signature Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe flair really shines. The swirl makes every slice a gorgeous masterpiece.

Step 5: Bake to Perfection

Place your pie in the oven and bake at 425 degrees F for 15 minutes to set the crust and mascarpone layer. Then, lower the temperature to 350 degrees F and continue baking for another 40 to 50 minutes. The filling is ready when a knife inserted near the center comes out clean. The slow bake lets the flavors deepen and the texture firm up just right.

Step 6: Cool and Chill

Once baked, carefully remove the pie and place it on a wire rack to cool. After about two hours, cover the pie with plastic wrap and pop it into the fridge to chill. Cooling helps the flavors meld beautifully and makes slicing cleaner and neater when you’re ready to serve.

Step 7: Serve with Style

When it’s time to serve, pile on freshly whipped cream and a sprinkle of nutmeg or cinnamon if you like. The creaminess perfectly balances the rich, nutty pumpkin filling and elevates the entire experience.

How to Serve Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe

Garnishes

A little extra whipped cream is always a win with this pie, but don’t stop there! Toasted hazelnuts sprinkled on top will add crunch and boost the nutty theme. A light dusting of cinnamon or nutmeg adds a warm, festive note that enhances the pie’s spices and looks stunning against the creamy topping.

Side Dishes

This Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe pairs beautifully with a hot cup of spiced tea or freshly brewed coffee, bringing out the rich flavors of the pumpkin and hazelnut. For a special occasion, serve alongside a simple arugula salad with cranberries and a citrus vinaigrette to balance the sweetness with a refreshing bite.

Creative Ways to Present

Instead of a traditional pie slice, try serving mini individual tartlets using a similar filling and crust for a playful twist. Or layer the filling in clear glass jars, topped with whipped cream and crushed hazelnuts, for a stunning, make-ahead dessert that looks just as delightful as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover pie is a treasure, and it stores beautifully in the refrigerator. Cover the pie tightly with plastic wrap or place it in an airtight container. It will keep fresh for up to 4 days, allowing you to enjoy that delicious Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe over multiple sittings.

Freezing

If you want to save it longer, wrap the pie tightly in plastic wrap, then in aluminum foil, and freeze it for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture and flavor preservation.

Reheating

For a warm slice that tastes like it just came out of the oven, gently reheat individual portions in the microwave for about 20 seconds or warm the whole pie at 300 degrees F for 10 to 15 minutes. Just add a fresh dollop of whipped cream before serving and you’re all set!

FAQs

Can I use store-bought pie crust?

Absolutely! Using a pre-made pie crust is a great shortcut that doesn’t sacrifice flavor or texture. Just make sure it’s fully thawed before you start assembling your pie to avoid soggy edges.

Is it necessary to use Frangelico in the recipe?

The Frangelico hazelnut liqueur adds that signature nutty depth that elevates this pumpkin pie, making it uniquely delicious. If you prefer not to use alcohol, you can substitute with hazelnut extract, but the flavor won’t be quite the same.

Can this pie be made vegan?

This recipe uses eggs, mascarpone, and half and half, all dairy-based ingredients, so it’s not vegan-friendly as is. However, you could experiment with plant-based cream cheese, non-dairy milk, and egg substitutes to create a vegan variation.

How do I know when the pie is fully baked?

The best way to tell is by inserting a knife near the center; it should come out clean or with just a slight smear. The filling will also be set around the edges and have a little jiggle in the center, which firms up as it cools.

Can I prepare this pie in advance for a party?

Definitely! This pie actually tastes better the next day when the flavors have had time to marry. Just prepare it up to two days in advance, keep it refrigerated, and bring it out when your guests arrive.

Final Thoughts

This Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe is truly a crowd-pleaser that impresses every time. It brings together creamy mascarpone, fragrant spices, nutty hazelnut liqueur, and pumpkin’s natural sweetness in a way that feels festive yet refined. I can’t wait for you to make it, share it with loved ones, and watch it become a beloved classic in your dessert lineup. Trust me, once you try it, this pie is going to be the star of every occasion!

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Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 31 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Hazelnut Pumpkin Pie combines a creamy mascarpone cheese layer with a spiced pumpkin filling infused with Frangelico hazelnut liqueur, all nestled in a flaky pie crust. Perfect for autumn gatherings, this pie offers a delightful twist on the traditional pumpkin pie with rich, nutty undertones and a luscious texture.


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 Filling

  • 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

To Serve

  • Freshly whipped cream
  • Additional nutmeg or cinnamon (optional)


Instructions

  1. Preheat Oven and Prepare Crust: Preheat your oven to 425°F (220°C). Place the unbaked 9-inch pie crust into a pie dish, ensuring it fits snugly.
  2. Make Mascarpone Mixture: In a small bowl, combine mascarpone cheese, ¼ cup granulated sugar, 1 egg, and ½ teaspoon vanilla extract. Using an electric mixer, beat on low to medium speed until the mixture is smooth. Chill the mixture in the refrigerator while preparing the next layer.
  3. Prepare Pumpkin Filling: In a medium bowl, stir together pumpkin puree, half and half, ¼ cup granulated sugar, light brown sugar, 2 eggs, and 3 tablespoons Frangelico hazelnut liqueur until well combined. Add cinnamon, ginger, salt, and nutmeg, mixing thoroughly.
  4. Layer the Pie: Pour the mascarpone cheese mixture evenly into the pie crust. Slowly pour the pumpkin filling over the mascarpone layer. Using a knife, gently swirl the two mixtures together to create a marbled pattern without fully blending them.
  5. Bake the Pie: Place the pie in the oven and bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.
  6. Cool and Chill: Remove the pie from the oven and let it cool on a wire rack. Cover the cooled pie and refrigerate within 2 hours to allow it to set properly.
  7. Serve: When ready to serve, top slices with freshly whipped cream and, if desired, sprinkle with a little nutmeg or cinnamon for extra flavor.

Notes

  • Ensure the pie cools completely before chilling for best texture.
  • Use pumpkin puree, not pumpkin pie filling, for the authentic flavor and texture.
  • Frangelico hazelnut liqueur adds a unique nutty flavor; substitute with hazelnut extract if preferred, but omit alcohol if desired.
  • Allow the pie to chill for at least 2 hours before serving to help it set.
  • For a dairy-free version, substitute mascarpone and half and half with appropriate plant-based alternatives, though texture and flavor may vary.

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