RECIPE

Pumpkin Mascarpone Swirl Pie with Nut Crumble

Name: Pumpkin Mascarpone Swirl Pie with Nut Crumble
Cook time: 2 h
Yield: 8

Recipe Created For

Heritage Pie Dish

Main Course

Vegetables

Cook Time

Over 2 hours

Serving Size

Cook Mode

INGREDIENTS

Dough

1 ¼ cups all-purpose flour
2 tbsp sugar
½ tsp salt
½ cup cold unsalted butter, diced
½ lemon, zest finely grated
¼ cup ice water

Pumpkin-Mascarpone Filling

1 cup mascarpone cheese
¼ cup 35% cream
½ lemon, zest finely grated
2 tsp lemon juice
⅔ cup brown sugar
¼ cup maple syrup
1 tsp vanilla
1 can (398 ml) pumpkin purée
2 eggs
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
¼ tsp ground cloves
¼ tsp ground cardamom

Nut Crumble

1 tbsp unsalted butter
½ cup pecans, chopped
¼ cup sliced almonds
¼ cup pumpkin seeds
2 tbsp maple syrup
2 tbsp brown sugar
¼ tsp salt, or more to taste

EQUIPMENT

INGREDIENTS

Dough

1 ¼ cups all-purpose flour
2 tbsp sugar
½ tsp salt
½ cup cold unsalted butter, diced
½ lemon, zest finely grated
¼ cup ice water

Pumpkin-Mascarpone Filling

1 cup mascarpone cheese
¼ cup 35% cream
½ lemon, zest finely grated
2 tsp lemon juice
⅔ cup brown sugar
¼ cup maple syrup
1 tsp vanilla
1 can (398 ml) pumpkin purée
2 eggs
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
¼ tsp ground cloves
¼ tsp ground cardamom

Nut Crumble

1 tbsp unsalted butter
½ cup pecans, chopped
¼ cup sliced almonds
¼ cup pumpkin seeds
2 tbsp maple syrup
2 tbsp brown sugar
¼ tsp salt, or more to taste

EQUIPMENT

In a food processor, combine the flour, sugar and salt. Add the butter and lemon zest. Pulse for a few seconds until the butter is the size of peas. Add the water and pulse again until the dough comes together in a ball.

Remove the dough from the food processor and shape into a disc. On a floured work surface, roll out the disc of dough to form a 13-inch circle. Brush off any excess flour. Line the bottom and sides of a Heritage Pie Dish with the dough. Fold the overhanging dough under itself to make the crust thicker. Crimp the edges of the dough.

Cover the dough with plastic wrap. Refrigerate for 1 hour.

Pumpkin-Mascarpone Filling

Preheat the oven to 350°F / 180°

In a large heatproof bowl, combine the mascarpone, cream, lemon zest and lemon juice. Add half of the brown sugar, half of the maple syrup and half of the vanilla. Place the bowl over a Saucepan of simmering water. Let the mixture heat up gently and mix until very smooth. Remove from the heat. Set aside ¼ cup of the mascarpone mixture in another bowl.

Add the pumpkin purée, eggs and spices to the large bowl of mascarpone mixture. Whisk in the remaining brown sugar, maple syrup and vanilla until smooth.

Pour the pumpkin mixture into the chilled crust. Smooth out the top with a Revolution^® Spatula Spoon.

Using a small spoon, top the pie with small dollops of the reserved mascarpone mixture. If the mascarpone mixture has become too stiff, place it over a saucepan of simmering water to loosen and add a few drops of cream as needed.

Drag a small knife or toothpick through the mascarpone dollops on the top of the pie to make a decorative pattern.

Bake the pie for 1 hour 10 mins, or until the dough is golden and the filling is just slightly jiggly at the centre. Let sit on a Cooling Rack for 1 hour. Refrigerate until completely chilled, about 3 hours.

Nut Crumble

In a 1.9 L Stainless Steel Saucier, melt the butter over medium heat. Add the remaining ingredients. Cook for 5 minutes, stirring constantly, or until the nuts are toasted.

Spread the nut mixture out on a Large Sheet Pan lined with parchment paper. Set aside to cool.

Serve the pumpkin pie topped with the nut crumble and whipped cream, if desired.