PUMPKIN FRANGELICO PIE WITH MASCARPONE

By Ellen Bales
@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

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Serves:

8-10

Prep:

45 Min

Cook:

1 Hr

Ingredients

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
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
: butter
1 c: hazelnuts (filberts)

How to Make PUMPKIN FRANGELICO PIE WITH MASCARPONE

Step-by-Step

1FILLING: 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).
2Pour 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.
3Cover 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).
4Cool pie on a wire rack. Cover and chill 2 hours. Before serving, sprinkle pie with the glazed hazelnuts.
5HAZELNUT 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.
6In 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.
7On 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.
8GLAZED 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.