Pumpkin Mascarpone Pie

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 pastry for single-crust pie
• 1 (8 ounce) package mascarpone or 1 (8 ounce) package cream cheese, softened
• 1 slightly beaten egg yolk
• 2 tablespoons honey
• 1/2 teaspoon vanilla
• 1 cup canned pumpkin
• 1 (5 ounce) can evaporated milk (2/3 cup)
• 2 slightly beaten eggs
• 1/3 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.