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
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
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.
