INGREDIENTS
1 pie pumpkin
1 (275 g) container mascarpone cheese
½ cup sugar
3 large eggs- beaten
1 tsp vanilla
1½ tsp cinnamon
½ tsp nutmeg
1 pie shell- unbaked
DIRECTIONS
- Pre-heat the oven to 400 degrees F.
- Line a cookie sheet with parchment paper.
- Cut the pumpkin in half and scoop out the seeds.
- Cut slits in the pumpkin to allow the steam out.
- Put the pumpkin on the parchment paper curve side up.
- Bake until you can easily pierce the inside of the pumpkin with a fork. Roughly 30-40 minutes depending on the size of pumpkin.
- Remove the pumpkin from the oven and let it cool down a bit.
- Scoop out the pumpkin, mash or puree, and measure 2 cups.
- Set the mashed pumpkin aside and let it cool down completely.
- When the pumpkin is cooled down, pre-heat the oven to 350 degrees F.
- Mix together the pumpkin and the mascarpone cheese using a whisk.
- In a separate bowl, whisk together the sugar, eggs, vanilla, cinnamon, and nutmeg.
- Add the egg mixture to the pumpkin mixture and mix together using a whisk.
- Pour into the pie shell and cover the pie edge with tin foil so the edge doesn't burn.
- Bake for 1 hour.
- Remove the pie from the oven and let it cool.
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