Go Back
+ servings
Print Recipe
0 from 0 votes

Pumpkin Hazelnut Pie with Mascarpone

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 8


  • 1 prepared unbaked pie crust

For the mascarpone layer:

  • 1 8 ounce carton mascarpone cheese
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla

For the pumpkin layer:

  • 1 15 ounce can pumpkin puree
  • 1/2 cup half and half
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 eggs
  • 3 tablespoons Frangelico hazelnut liqueur
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg


  • Preheat oven to 425 degrees. Place prepared pie crust in a 9" pie dish. Poke the bottom with a fork or the tip of a sharp knife help it cook thoroughly and flute edges, if desired.
  • In a small bowl, combine the mascarpone cheese, 1/4 cup granulated sugar, egg, and the vanilla. Beat with an electric mixer on low to medium speed until smooth. Place bowl in refrigerator to chill while preparing pumpkin layer.
  • In a medium bowl, combine the pumpkin puree, half and half, 1/4 cup granulated sugar, the brown sugar, 2 eggs, and Frangelico. Stir with a wooden spoon till well combined. Add cinnamon, ginger, salt, and nutmeg.
  • Pour mascarpone cheese mixture into crust, spreading evenly. Slowly pour pumpkin mixture over mascarpone cheese mixture. Use a knife to swirl together into a pretty pattern.
  • Bake for 15 minutes at 425 degrees. Reduce oven temperature to 350 degrees and bake for a additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.
  • Cool pie on a wire rack. Cover and chill within 2 hours.
  • Serve with lots of whipped cream!
  • Inspired by BHG.com