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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
