Real Recipes From Real Home Cooks ®

pumpkin frangelico pie with mascarpone

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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: http://www.bhg.com/recipe/pies/pumpkin-frangelico-pie-with-mascarpone/

(1 rating)
yield 8 -10
prep time 45 Min
cook time 1 Hr

Ingredients For pumpkin frangelico pie with mascarpone

  • 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)

How To Make pumpkin frangelico pie with mascarpone

  • 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.

Categories & Tags for PUMPKIN FRANGELICO PIE WITH MASCARPONE:

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