PUMPKIN FRANGELICO PIE WITH MASCARPONE

Ellen Bales

By
@Starwriter

This pie is utterly sinful! I had this once in a restaurant while on vacation, or something very similar, and I just located this recipe online. It is truly to die for, trust me!
Recipe & photo from: bhg.com/...elico-pie-with-mascarpone


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Rating:

Comments:

Serves:

8-10

Prep:

45 Min

Cook:

1 Hr

Ingredients

FILLING:

1
egg, lightly beaten
1 pkg
(8 oz.) mascarpone cheese (you can buy this at target)
1/4 c
sugar
1/2 tsp
vanilla
2
eggs, lightly beaten
1 1/4 c
canned pumpkin
3/4 c
evaporated milk
1/4 c
sugar
1/4 c
packed brown sugar
1/4 c
frangelico (hazelnut liqueur)
1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
salt
1/4 tsp
ground nutmeg

HAZELNUT PASTRY:

2/3 c
hazelnuts (filberts)
1 1/2 c
all purpose flour
2 Tbsp
sugar
1/2 tsp
salt
1/2 c
butter
4-6 Tbsp
milk

GLAZED HAZELNUTS:

butter
1 c
hazelnuts (filberts)

Directions Step-By-Step

1
FILLING: In a small bowl, combine the 1 egg, the mascarpone cheese, 1/4 cup sugar, and the vanilla. Beat with an electric mixer on low to medium speed until smooth. Cover and chill for 30 minutes. Meanwhile, prepare hazelnut pastry (see directions below).
2
Pour mascarpone cheese mixture into prepared crust, spreading evenly. In a medium bowl, combine the 2 eggs, the pumpkin, evaporated milk, 1/4 cup sugar, the brown sugar, Frangelico, salt and spices. Slowly pour over mascarpone cheese mixture, spreading evenly.
3
Cover edge of pie with foil to prevent over-browning. Bake about 1 hour in a preheated 325-degree oven until a knife inserted near the center comes out clean. Meanwhile, prepare glazed hazelnuts (see directions below).
4
Cool pie on a wire rack. Cover and chill 2 hours. Before serving, sprinkle pie with the glazed hazelnuts.
5
HAZELNUT PASTRY: Place hazelnuts in a preheated 325-degree oven in a shallow baking pan. Bake for 10 to 12 minutes or until toasted, stirring occasionally. Rub hazelnuts in a clean kitchen towel to remove skins. Place nuts in a food processor or blender. Cover and process or blend until finely ground.
6
In a medium bowl stir together the ground hazelnuts, flour, sugar and salt. Using a pastry blender, cut in butter until pieces are pea-size. Sprinkle milk over part of flour mixture; toss gently with a fork. Push to side of bowl. Repeat with additional milk, 1 Tbsp. at a time (4 to 6 total) until all is moistened. Shape into a ball. Wrap in plastic wrap; chill about 1 hour or until dough is easy to handle.
7
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.
8
GLAZED HAZELNUTS: Line a baking sheet with foil; butter the foil. Set aside. Place 1 cup hazelnuts in a shallow baking pan. Bake in the 325-degree oven for 10 minutes, stirring once. Rub hazelnuts in a clean kitchen towel to remove skins. Coarsely chop nuts.

About this Recipe

Course/Dish: Pies
Hashtags: #rich, #hazelnuts