If you’re ready to wow your friends and family with a dessert that blends rich, nutty flavors with the comforting taste of fall, then this Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe is exactly what you need. This pie brings together the creamy indulgence of mascarpone cheese, the warm spices of pumpkin, and a splash of hazelnut liqueur that takes every bite to the next level. It’s not just a pie; it’s an experience that feels like holiday magic on your plate, perfect for cozy evenings and festive gatherings alike.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, combining to create the perfect balance of creaminess, spice, and that unmistakable hint of hazelnut that makes this pie unforgettable. The ingredients are simple but thoughtfully chosen to bring out the best in both flavor and texture.
- 1 9-inch unbaked pie crust: Provides the flaky, buttery base that cradles all those luscious fillings.
- 8 ounces mascarpone cheese: Adds a rich, silky creaminess that melts in your mouth.
- ¼ cup granulated sugar: Sweetens the mascarpone layer just enough without overpowering.
- 1 egg: Helps bind and set the mascarpone mixture perfectly.
- ½ teaspoon pure vanilla extract: Brings a subtle warmth and depth to the mascarpone filling.
- 15-ounce can pumpkin puree (not pie filling): The autumn star that gives the pie its classic pumpkin flavor.
- ½ cup half and half: Creates a velvety texture in the pumpkin filling.
- ¼ cup granulated sugar: Sweetens the pumpkin layer, balancing out the spices.
- ¼ cup light brown sugar (packed): Adds a hint of molasses flavor and moisture.
- 2 eggs: Provide structure and richness to the pumpkin filling.
- 3 tablespoons Frangelico hazelnut liqueur: Delivers that distinctive hazelnut essence that elevates the entire pie.
- 1 teaspoon ground cinnamon: Gives warmth and spice essential for pumpkin pies.
- ½ teaspoon ground ginger: Adds a touch of zing that brightens flavors.
- ¼ teaspoon salt: Enhances all the sweet and savory notes.
- ¼ teaspoon ground nutmeg: Provides gentle nuttiness and spice.
- Freshly whipped cream and additional nutmeg or cinnamon (optional): Perfect finishing touches that add an airy sweetness and visual appeal.
How to Make Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 425 degrees Fahrenheit. Place your 9-inch unbaked pie crust neatly into a pie dish. This crust is the sturdy yet flaky foundation for your masterpiece, so make sure it’s well-fitted and ready to hold all the delicious fillings.
Step 2: Mix the Mascarpone Layer
In a small bowl, combine the mascarpone cheese, ¼ cup granulated sugar, one egg, and the vanilla extract. Use an electric mixer on low to medium speed to beat the ingredients until smooth and silky. This step is where the pie starts to get that velvety, dreamy texture. Chill this mixture in the refrigerator while you prepare the pumpkin layer, allowing it to set up slightly and make layering easier.
Step 3: Prepare the Pumpkin Filling
Grab a medium bowl, and stir together the pumpkin puree, half and half, ¼ cup granulated sugar, light brown sugar, two eggs, and the Frangelico liqueur. This hazelnut liqueur is the secret star that brings a nutty, aromatic undertone to the classic pumpkin flavor. Add the cinnamon, ginger, salt, and nutmeg for that essential spicy warmth. Mix everything thoroughly with a wooden spoon until beautifully combined.
Step 4: Layer and Swirl
Pour the chilled mascarpone mixture evenly into the pie crust. Slowly and gently pour the pumpkin mixture over the mascarpone. To create a stunning marbled effect, take a knife and lightly swirl the two layers together. This not only looks gorgeous but also blends the flavors perfectly in every bite.
Step 5: Bake the Pie
Bake the pie in the preheated oven at 425 degrees Fahrenheit for 15 minutes to set the edges. Then, reduce the oven temperature to 350 degrees Fahrenheit and continue baking for an additional 40 to 50 minutes. The pie is ready when a knife inserted near the center comes out clean, signaling that both layers are perfectly cooked and set.
Step 6: Cool and Chill
Remove the pie from the oven and transfer it to a wire rack to cool completely. Once it reaches room temperature, cover it and refrigerate within two hours. Chilling helps the flavors meld and the pie firm up, making slicing easier and enhancing every taste sensation.
Step 7: Serve with Whipped Cream
When it’s time to enjoy, serve your Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe adorned with a generous dollop of freshly whipped cream. Add a sprinkle of nutmeg or cinnamon on top for that extra festive and flavorful touch. It’s a slice of cozy, hazelnut-infused heaven!
How to Serve Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe
Garnishes
Top your pie with freshly whipped cream to add a light, creamy contrast to the dense pumpkin and mascarpone layers. A sprinkling of ground cinnamon or nutmeg on the whipped cream not only enhances the flavors but also adds that warm, inviting look that makes everyone’s mouth water.
Side Dishes
This pie pairs wonderfully with a hot cup of spiced chai, coffee, or even a glass of dessert wine that complements the nutty Frangelico. Fresh fruit like sliced pears or figs also makes an elegant side, balancing the richness of the pie with natural sweetness and freshness.
Creative Ways to Present
Serve the pie on a rustic wooden board for an earthy, autumn vibe or dress it up on a white porcelain platter for celebrations. You can also cut the pie into mini tartlets for bite-sized delights at parties, making the Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe a versatile centerpiece for any occasion.
Make Ahead and Storage
Storing Leftovers
After enjoying your pie, wrap any leftovers tightly with plastic wrap or store them in an airtight container to keep the flavors fresh. Refrigerate and consume within 3 to 4 days for the best texture and taste. The mascarpone layer stays creamy, and the pumpkin remains perfectly spiced.
Freezing
If you want to save your pie for later, freezing is an option. Wrap the pie securely in aluminum foil and place it in a freezer-safe container. For best results, consume within two months. When ready to eat, thaw overnight in the refrigerator so all the layers regain their perfect consistency.
Reheating
To gently bring back some warmth without losing the fresh flavors, warm individual slices in a low-temperature oven (around 300 degrees Fahrenheit) for 5 to 10 minutes. Avoid microwave reheating as it may alter the texture of the mascarpone and pumpkin layers.
FAQs
Can I use a homemade pie crust for this recipe?
Absolutely! A homemade crust will make your Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe even more special, adding your personal touch to the flaky, buttery base.
What can I substitute for Frangelico if I don’t have any?
If Frangelico isn’t available, a small amount of hazelnut extract or another nut-flavored liqueur like Amaretto can be a great substitute to maintain that nutty essence.
Is it necessary to swirl the mascarpone and pumpkin layers?
Swirling is optional but highly recommended for a beautiful marbled effect and layered flavor experience. It gives the pie a professional look and blends the ingredients nicely.
Can this pie be made dairy-free?
This recipe relies on mascarpone and half and half for its signature creaminess, which makes it tricky to make fully dairy-free without changing the texture. However, experimenting with dairy-free cream cheese or coconut cream could work with some recipe adjustments.
How long should I chill the pie before serving?
Chilling for at least two hours is ideal, but overnight chilling allows the flavors to meld even more, resulting in a tastier, firmer pie that slices beautifully.
Final Thoughts
This Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe is a heartfelt celebration of fall flavors with a luxurious twist. It’s the kind of pie you’ll want to make again and again, whether for holiday dinners, cozy nights in, or showing off your baking skills to loved ones. Give it a try, and you’ll soon understand why this pie has such a devoted following. Trust me, every slice feels like a warm, indulgent hug!
Print
Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe
- 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 is a decadent twist on the classic fall favorite, featuring a creamy mascarpone layer beneath a spiced pumpkin filling infused with Frangelico hazelnut liqueur. Baked in a flaky pie crust and topped with freshly whipped cream, this dessert offers a rich, nutty flavor perfect for holiday gatherings or cozy autumn evenings.
Ingredients
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
Topping (Optional)
- Freshly whipped cream
- Additional nutmeg or cinnamon for garnish
Instructions
- Prepare Oven and Pie Crust: Preheat your oven to 425 degrees F. Carefully place the unbaked 9-inch pie crust into a pie dish, ensuring it fits snugly without tears.
- Make Mascarpone Mixture: In a small bowl, combine mascarpone cheese, ¼ cup granulated sugar, one egg, and vanilla extract. Using an electric mixer, beat on low to medium speed until the mixture is smooth. Place the bowl in the refrigerator to chill while you prepare the pumpkin filling.
- Prepare Pumpkin Filling: In a medium bowl, stir together the pumpkin puree, half and half, ¼ cup granulated sugar, brown sugar, two eggs, and Frangelico liqueur using a wooden spoon until fully combined. Then add cinnamon, ginger, salt, and nutmeg, and mix well to evenly distribute the spices.
- Layer Fillings in Pie Crust: Pour the chilled mascarpone mixture evenly into the prepared pie crust, spreading it flat. Slowly pour the pumpkin filling over the mascarpone layer. Using a knife, gently swirl the two layers together to create an attractive marbled pattern without fully blending them.
- Bake the Pie: Place the pie in the preheated oven and bake for 15 minutes at 425°F. Then reduce the oven temperature to 350°F and continue baking for an additional 40 to 50 minutes, or until a knife inserted near the center of the pie comes out clean, indicating it’s fully cooked.
- Cool and Chill: Remove the pie from the oven and set it on a wire rack to cool completely. After it has cooled at room temperature, cover the pie and refrigerate it within 2 hours to allow it to set.
- Serve: Slice the chilled pie and serve with generous dollops of freshly whipped cream, and optionally sprinkle with additional nutmeg or cinnamon for extra aroma and flavor.
Notes
- Use a 9-inch deep-dish pie crust for best results to hold all layers.
- Chilling the mascarpone mixture helps to maintain distinct layers and creates a beautiful swirl effect when combined with the pumpkin filling.
- Frangelico adds a unique hazelnut flavor but can be omitted or substituted with another hazelnut liqueur or extract for non-alcoholic versions.
- Ensure the pie is completely cooled before refrigerating to prevent sogginess.
- For a more pronounced spice flavor, you can slightly increase cinnamon or nutmeg according to your taste.
- Store leftovers covered in the refrigerator and consume within 3-4 days for optimal freshness.
