Hazelnut Pumpkin Pie with Mascarpone and Frangelico Recipe
A rich and creamy Hazelnut Pumpkin Pie combining smooth mascarpone cheese with classic pumpkin spices and a hint of Frangelico hazelnut liqueur, baked to perfection in a flaky pie crust and topped with freshly whipped cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 Layer
- 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
For Serving (Optional)
- Freshly whipped cream
- Additional nutmeg or cinnamon
Instructions
- Prepare the oven and crust: Preheat the oven to 425 degrees F. Place the 9-inch unbaked pie crust into a pie dish, ensuring it is evenly fitted.
- Make mascarpone mixture: In a small bowl, combine mascarpone cheese, ¼ cup granulated sugar, 1 egg, and vanilla extract. Beat on low to medium speed with an electric mixer until the mixture becomes smooth. Chill this mixture in the refrigerator while preparing the pumpkin filling.
- Prepare pumpkin mixture: In a medium bowl, stir together pumpkin puree, half and half, ¼ cup granulated sugar, light brown sugar, 2 eggs, and Frangelico liqueur with a wooden spoon until well combined. Add cinnamon, ground ginger, salt, and nutmeg, mixing evenly.
- Assemble pie layers: Pour the chilled mascarpone mixture evenly into the pie crust. Slowly pour the pumpkin mixture over the mascarpone layer, then use a knife to gently swirl the two layers together to create a marbled pattern.
- Bake the pie: Bake at 425 degrees F for 15 minutes. Then reduce the oven temperature to 350 degrees F and continue baking for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.
- Cool and chill: Remove the pie from the oven and place it on a wire rack to cool. Cover and refrigerate the pie within 2 hours to allow it to set properly.
- Serve: Serve the pie chilled, topped with freshly whipped cream and a sprinkle of additional nutmeg or cinnamon if desired.
Notes
- Use a high-quality canned pumpkin puree for best flavor and texture, not pumpkin pie filling.
- Swirling the mascarpone and pumpkin layers creates a beautiful marbled effect—do this gently to avoid mixing fully.
- The Frangelico hazelnut liqueur adds a subtle nutty depth; if avoiding alcohol, you can substitute with hazelnut extract or omit.
- Allow the pie to chill for at least 2 hours to develop flavors and firm up the filling before serving.
- For an extra festive touch, garnish with whipped cream and a dusting of cinnamon or nutmeg.
