This Hazelnut Pumpkin Pie combines the cozy flavor of pumpkin with the warm, toasty notes of hazelnut and a luscious mascarpone swirl. It’s an elegant update to traditional pumpkin pie that’s perfect for entertaining.
For another delicious variation, my Praline Pumpkin Pie is always a hit at holiday gatherings.
I have lots of cooking and baking traditions, and every year the guys request the same dishes over and over again. At the holidays, they want the tried, the true, and the familiar, like my Classic Pumpkin Pie. But sometimes you just need to shake things up a little — and that’s exactly what happened to the pumpkin pie situation around here after I stumbled across a recipe for a hazelnut-flavored pumpkin pie.
What I ended up with doesn’t look much like the original, but I had some fun, did a little swirling, and absolutely love the result.
This pie has two layers that bake together into a beautiful marbled filling — a lightly sweet mascarpone mixture and a warmly spiced pumpkin layer enhanced with hazelnut liqueur. The result is a creamy, rustic twist on classic pumpkin pie that’s as stunning as it is delicious.
Table of contents
Ingredient Notes
- Mascarpone cheese: This rich Italian cream cheese is what makes tiramisu so irresistible. It adds a luscious texture and subtle sweetness that balances the pumpkin and spices beautifully. Look for it in the specialty cheese section near the cream cheese.
- Hazelnut liqueur: Frangelico adds a warm, toasty hazelnut flavor that pairs perfectly with the pumpkin and spice.
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Pie crust pastry: A 9-inch unbaked pie crust works best. You can use a good-quality store-bought crust (fully thawed) or make your own with my Food Processor Pie Crust recipe — it’s quick, easy, and turns out perfectly flaky every time.
- Half and half: Gives the pumpkin layer a silky texture without making it too rich.
- Spices: A mix of cinnamon, ginger, nutmeg, and a touch of salt brings that cozy, classic pumpkin pie flavor.
How to Make Hazelnut Pumpkin Pie
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Combine mascarpone mixture: In a medium bowl, combine the mascarpone cheese, sugar, egg, and vanilla.
- Beat until smooth: Use an electric mixer on low to medium speed and mix until creamy and well blended.
- Combine pumpkin mixture: In a separate bowl, add the pumpkin puree, half and half, both sugars, eggs, Frangelico, and spices.
- Beat until smooth: Mix until everything is fully incorporated and the filling is silky and uniform in texture.
- Spread the mascarpone layer: Pour the mascarpone mixture into the unbaked pie crust and spread it evenly with a spatula.
- Add the pumpkin layer: Slowly pour the pumpkin filling over the mascarpone layer.
- Swirl the layers: Use a knife to gently swirl the two fillings together into a marbled pattern.
- Bake and cool: Bake as directed until the center is set, then transfer the pie to a wire rack to cool completely before chilling.
Valerie’s Tips
- Use room temperature mascarpone for a silky, lump-free filling. Cold mascarpone can seize and create a grainy texture.
- Swirl well for even flavor. Make sure the two layers are nicely blended together with plenty of swirls so there aren’t any large pockets of mascarpone. The baked pie will still show a pretty marbled finish.
- Check for doneness when a knife inserted near the center comes out clean or nearly clean — that’s your cue to take it out of the oven.
- Let it cool completely before chilling. This helps the layers set and keeps the texture creamy and smooth.
- Serve it simply. A dollop of freshly whipped cream and a light sprinkle of nutmeg or cinnamon finish the slices perfectly!
Storage and Make-Ahead Tips
This pie is a wonderful make-ahead dessert for the holidays. You can bake it up to one day in advance, let it cool completely, then cover and refrigerate it. Before serving, allow it to rest at room temperature for about 10 to 15 minutes so the texture softens slightly and the flavors shine through.
Leftovers should be loosely covered with plastic wrap or foil and refrigerated within two hours of baking. The pie will keep well for up to four days.
Because of the creamy mascarpone layer, this pie is best enjoyed fresh and isn’t ideal for freezing.
This Hazelnut Pumpkin Pie is delicious chilled or at room temp, topped with a generous swirl of whipped cream and a light dusting of cinnamon or nutmeg for a cozy, festive finish.
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Hazelnut Pumpkin Pie
Ingredients
- 1 9-inch unbaked pie crust, homemade or store-bought
For the Mascarpone Layer
- 8 ounces mascarpone cheese
- ¼ cup granulated sugar
- 1 egg
- ½ teaspoon pure vanilla extract
For the 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
- Freshly whipped cream and additional nutmeg or cinnamon, optional
Instructions
- Preheat oven to 425 degrees F. Place pie crust pastry in a 9-inch pie dish.
- In a small bowl, combine the mascarpone cheese, ¼ cup granulated sugar, egg, and the vanilla. Beat with an electric mixer on LOW to MEDIUM speed until smooth. Place the bowl in the refrigerator to chill while preparing the pumpkin layer.
- In a medium bowl, combine the pumpkin puree, half and half, ¼ cup granulated sugar, brown sugar, eggs, and Frangelico. Stir with a wooden spoon until well combined. Add the cinnamon, ginger, salt, and nutmeg.
- Pour the mascarpone cheese mixture into the crust, spreading it out evenly. Slowly pour the pumpkin mixture over the mascarpone cheese mixture. Use a knife to lightly swirl the layers together into a pretty pattern.
- Bake for 15 minutes. Reduce oven temperature to 350 degrees F and bake for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.
- Remove from the oven and cool the pie on a wire rack. Cover and chill within 2 hours.
- Serve with lots of whipped cream!
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on November 25, 2014. It has been updated with new text and images.
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the recipe calls for half and half the instructions evaporated milk, which is correct or does it make a dfference
Hi Pat. The recipe calls for half and half as stated in both the step-by-step directions and the ingredient list. I’ve corrected the error in the instructions. Thanks so much for pointing that out!
thank you now I am set to go….
Ahh, this pie looks so drool-worthy!! I couldn`t eat Thanksgiving at home this year (still spent it with family, but in Vegas…haha!) so I didn`t have a chance to taste homemade pumpkin pie. Looking at this is making me regret! I haven`t tried mascapone in pumpkin pie before, but I bet it`s marvelous. 🙂
This looks like a slice of heaven, Valerie. I love the combination of flavors, and your picture is gorgeous!
Thanks so much, Ann!
Oh my! That is a thing of beauty!! I love the mascarpone swirled in – so pretty!! I bet that mascapone makes this extra creamy!!
Oh my wowzers! I love EVERYTHING about this pie! 🙂 Do you take orders? I need one for tomorrow, lol! 😉
I am so glad you decided to change things up a little because this looks scrumptious! I love how beautiful it is and how tasty it looks. Trying. Pinned.
Gorgeous pictures and I know that pie is amazing! It has to be with all of those wonderful ingredients!
Oh, I would eat this in a heartbeat, awesome ingredients in your pie! I may have to do this with the pumpkin pie I was asked to make this year. lol Its really hard to make the same old boring thing, I totally understand! I was just saying the same thing myself tonight!
Beautiful pie, and it sounds so delicious!! I adore that mascarpone swirl, and the hazelnut sounds amazing as well. Pinned!
Thanks for Pinning, Rachel. Have a wonderful Thanksgiving 🙂
First of all, this pie is absolutely GORGEOUS!!!! Second of all… the marscapone? The hazelnut? I’ve just died and gone to heaven!!! This sounds like an out of this world combination, I bet it was simply marvelous!
Thank you so much, Yvonne!