Spiced Pumpkin Pie with Mascarpone
8 servings
90 minutes
Spiced pumpkin pie with mascarpone is a true autumn symphony of flavors inspired by European culinary traditions. Its aromatic spices—cinnamon, nutmeg, clove, ginger, and cardamom—create a warm, cozy bouquet reminiscent of cool evenings by the fireplace. The delicate texture of pumpkin combined with airy mascarpone gives the pie a velvety softness, while pistachios and pumpkin seeds add a crunchy twist. This dessert is perfect for autumn celebrations, cozy gatherings with loved ones or simply enjoying the moment. Its light sweetness and creaminess unfold in every bite, creating a harmony of taste where spice and the freshness of orange zest play leading roles. This is not just a pie—it's comfort in every slice.
1
Preheat the oven to 180 degrees.
2
Grease and flour two 20 cm baking pans and set aside.
- Wheat flour: 3 glasss
3
In a bowl, mix flour, baking powder, cinnamon, cloves, ginger, cardamom, nutmeg, salt, and set aside.
- Wheat flour: 3 glasss
- Baking powder: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground cloves: 1 teaspoon
- Ground ginger: 1 teaspoon
- Ground nutmeg: 1 teaspoon
- Ground cardamom: 1 teaspoon
- Salt: 1 teaspoon
4
In another large bowl, mix the eggs, sugar, pumpkin, vegetable oil, vanilla, and orange zest.
- Chicken egg: 4 pieces
- Sugar: 2 glasss
- Pumpkin: 400 g
- Vegetable oil: 250 ml
- Vanilla extract: 1 teaspoon
- Orange zest: 1 piece
5
Pour the flour mixture into the eggs and mix well. Divide the dough in half between the prepared molds.
- Wheat flour: 3 glasss
6
Spoon the mascarpone on top of the dough, 5 cm apart, then press the mascarpone into the dough with the tip of a thin knife. Sprinkle with pistachios and pumpkin seeds on top.
- Mascarpone cheese: 200 g
- Chopped pistachios: 30 g
- Pumpkin seeds (pepitas): 50 g
7
Bake for 35–40 minutes, checking for doneness with a toothpick.
