Hazelnut Pumpkin Pie

No ratings yet

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 279kcal

Author: Valerie Brunmeier

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

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.

Storage: 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.

Nutrition