BON APPETIT PUMPKIN MASCARPONE PIE
I got this recipe from Bon Appetit November 2007. I didn't want to lose it so I'm posting here for safe keeping. The Mascarpone lightens up the filling and the topping.
Provided by ihvhope
Categories < 4 Hours
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 21
Steps:
- Crust.
- Blend flour and salt in processor.
- Add butter and shortening;pulse until mixture resembles coarse meal.
- Add 1/4 cup ice water;pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry.
- Gather into ball and flatten into disk.
- Wrap in plastic and chill at least 30 minutes.
- Preheat oven to 350°F
- Roll out dough on floured work surface to 12-inch round.
- Transfer to 9-inch glass pie dish and trim overhang to 1 inch beyond rim.
- Crimp edges and chill crust while making filling.
- Filling.
- Using electric mixer, beat pumpkin and sugar in large bowl until well blended.
- Add eggs and next 7 ingredients and beat until blended.
- Add mascarpone cheese and beat just until mixture is smooth.
- Transfer filling to prepared crust.
- Bake pie until custard is set, about 55 minutes.
- Transfer pie to rack and cool.
- Whipped cream and Mascarpone Topping.
- Combine ingredients in medium bowl.
- Using electric mixer, beat to soft peaks.
- Can be made 4 hours ahead.
Nutrition Facts : Calories 415.7, Fat 26.2, SaturatedFat 13.5, Cholesterol 112.7, Sodium 219.7, Carbohydrate 41.2, Fiber 0.9, Sugar 21.1, Protein 4.9
SUPER-SIMPLE PUMPKIN TIRAMISU
This needs to set up overnight, so start one day ahead.
Categories Thanksgiving Dessert Bon Appétit Milk/Cream Rum No-Cook Spice Pumpkin Fall Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield 8 servings
Number Of Ingredients 8
Steps:
- Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.
- Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers.
- Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight.
- To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.
PUMPKIN MASCARPONE PIE
I'm always looking for a different way to do the classics. This has proved popular in the past. It's fun to see what patterns you can come up with. Times do not include stand or chill times.
Provided by Annacia
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
MAPLE PUMPKIN PIE - BON APPETIT 2000
Make and share this Maple Pumpkin Pie - Bon Appetit 2000 recipe from Food.com.
Provided by EveryoneLovesaSprin
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Line pie crust with foil, fill with dried beans and bake for 10 minutes. Remove foil and beans. Pierce crust in several places with a fork and bake another five minutes. Cool on rack and reduce oven temperature to 350°F.
- Whisk eggs and next three ingredients in a medium bowl. Whisk pumpkin, sugar, flour, spice and salt in another medium bowl; add to egg mixture and whisk until well blended. Pour the filling into crust.
- Bake pie until filling is puffed around edges and center moves only slightly when pan is shaken - about 1 hour 5 minutes. Cool on rack. Chill until cold, at least four hours or overnight.
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- Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. With the motor running, gradually add a scant ¼ cup sugar and continue to beat until stiff peaks form, 5–7 minutes.
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