Mascarpone Pumpkin Pie

Pumpkin piePumpkin pie is an absolute staple at our Thanksgiving meals. Since I was preparing a big meal for our Friendsgiving feast, I kept it simple with two desserts that I could make the day before. I have been given the task of bringing pumpkin pie to Trey’s family Thanksgiving this year, and I plan to use this recipe. But instead of one standard sized pie I plan to make a bunch of mini pies. Just to change things up. I might be making one of the most traditional dishes, but by george I’ve got to impress. Gotta add some flare to my pumpkin pie. Here’s a few other ideas I had:

-Pumpkin Pie Cheesecake. I bet this could be good. It’s not really a pie though.

-Adding crushed candied ginger to the crusts. Sounds fancy. It better be anyway, do you know how much candied ginger costs? (It scares me. But I’m cheap. But seriously it’s expensive. But what do I know?)

-Somehow adding a thin layer of alcohol to the top of the pie and serving it set on fire. One part traditional dessert + one part circus act = worst (awesomest?) pumpkin pie. Ever.

I wasn’t really considering that last idea. Unless you think it sounds cool, then I totally was. Also if you ever see anyone serve a pumpkin pie on fire please note that you heard it here first.

Best pumpkin pieI used this recipe but I switched out the cream cheese for mascarpone. And I use half brown sugar and half regular granulated sugar (instead of all granulated) to add more flavor. Try it, you’ll love it. And if you make your own whipped cream, try adding a few teaspoons bourbon. Don’t tell anyone, just do it real sneaky like. It’s good. xo. Emma

  • #ABeautifulMess, that recipe you linked to for the pumpkin pie is broken; can you please update this with a new link? I really want to try it this year for Thanksgiving.

  • What a good idea to switch cheese to mascarpone!! Where do you find cheap mascarpone in the US. I’ve been to Port Townsend (WA) last August and wanted to prepare a tiramisu for ‘my’ American family. Fortunately we could buy some mascarpone at the Central Market in Poulsbo…Mascarpone was very expensive!! My tiramisu costed 38 dollars, the most expensive tiramisu I’ve ever made…but so delicious and apprciated by everybody.

  • My family make pumpkin cheesecake… it is…. HEAVEN. so good! seriously, experiment with it… you’ll be happy where it leads you! (and your tastebuds)

  • I’ve done the cream cheese version too and just loved loved loved it and I also used brown sugar

  • I made it with the cream cheese for Thanksgiving. I actually made 2 pies! One for my boyfriend’s parents, and one for mine. This pie was a hit with both families, high five! And… I have never, ever made pie before. Thanks!!! 🙂

  • Does the mascarpone give it a softer creamier texture? I made a pumpkin cream pie last year and am making it again this year (in fact the crust is in the oven as I write this) because I love pumpkin spice flavor, but I’m not a huge fan of the texture of traditional pumpkin pie. The pumpkin cream pie is delicious, and it has a gingersnap-crumb crust, a cheaper alternative to your candied-ginger-in-the-crust idea. I definitely recommend it.

  • Try it with marscapone whipped cream – awesome, then I upscaled it bit with a thin slice of candied clementine stuck into each slice. Yes, please!

  • Yummy! I love how you switched it up a bit! I love your creativity!


  • I use this same recipe for my pumpkin pie too! It’s always a hit and it’s freakin delicious.

    I’m really excited to eat this pie tomorrow…


  • This makes me excited for Thanksgiving and Thanksgiving Style! Love!


  • There are such pumpkin pies that are more than conventional. Nutmeg, clove, and cinnamon may be mainstays, but others have been creative adding the following, making pumpkin pie hybrids:

    *cream cheese, eggs, gingersnaps, graham crackers, pecan, evaporated milk, gelatin, and others…

  • Kasia- half and half is a half cream and half milk mixture. it is commonly sold here in America. If you can’t find it feel free to use whole milk instead. Happy baking!

  • I love mascarpone and I will try that recipe. Thanks.

  • ha ha! We should all sneak a little bourbon from time to time AND set things on fire. Favouritest post ever!

  • Hi,

    one quick question from Poland – what is half-and-half? 😉 This is the one missing information for making this one.

    Your pie looks amazing!

  • I love mascarpone, it’s my fave cream cheese. I always use it to make tiramisu

  • Haha ohhh I love a good dose of bourbon in my whipped cream, good call there! Cute idea of serving mini pies, too. Although a few flames would make for any interesting conversation starter…

    Check out the giveaway I’m having over on my blog! I’m celebrating my 1,000th post, hope you can enter!

    Maria Nichole

  • This is the exact recipe I was planning on using :). I’ll try the 1/2 brown sugar tip. Thanks!

  • This was genuinely the most entertaining post I’ve ever read on here…nice touch of humour goes a long way… 😀

  • Yum!

    I made mini pumpkin cheesecake (cupcake size) not long ago and remaking it for Thursday’s meal, too. They turned out super good and a really simple recipe was on the Food Network site. I highly suggest it, but honestly, if it’s pumpkin, it’s hard to go wrong.

  • I actually made a pumpkin cheesecake not too long ago, and it looked like a pumpkin pie. It was so tasty. I’ve yet to try anything with marscarpone, but this sounds really good. And the bourbon in the whipped cream is an excellent idea.

  • I had the same sticker shock when I went to buy candied ginger for my gingersnap crust pumpkin cheesecake last year! It’s insane what they charge for it.

    So I made my own! Super easy, and I ended up with all of this delicious candied ginger (which keeps for a long while) AND ginger simple syrup, which made for fabulous homemade sodas and cocktails. I think I bought the ginger root for like $3 at my local store and I had sugar at home so it was super inexpensive. 🙂

  • Yum! Marscapone cheese is one of my favorites. Combined with pumpkin and I’m in heaven 🙂

  • This looks absolutely delicious! Love your ideas too. Setting it on fire sounds fun. 😉 xo

  • Bourbon whipped cream, yes please!
    I’m making pumpkin pie wontons this year, to change it up 🙂
    Happy Thanksgiving!

  • just picked up supplies for a pumpkin pie myself! we are on the same page. 🙂


  • pumpkin pie cheese cake what?!Amazing i love pumpkin pie and i adore cheesecake that is just a orgasm for my taste buds Lol.
    Thanks for the link definitely getting my dessert on for thanksgiving:)

  • This sounds wonderful! I love the idea of adding a bit of alcohol and lighting it up! I may have to try that 🙂

  • Emma, you crack me up. I love your ideas, but even more than that I love your witty comentary. Keep it coming, sister!

  • I adore marscapone and as I’ve made a few pumpkin cheesecakes before (gotta watch that ratio! Not too much cream cheese, but not too pumpkiny either) and I cannot wait to try this out!

  • These pictures have me so excited for Thanksgiving in a few days! I love that you cut some of the sugar–always trying to healthify things, so I’m thrilled to know that it worked for you!

  • This looks SO freaking delicious! I’ll be sure to try it out. xo

  • Putting ginger snaps in with the graham crackers when you make your own crust is REALLY good too.

    (My coworkers and I get a little crazy with the substitutions. We once ended up with a key lime cheesecake that had no cream cheese, used meyer lemons instead of limes, and a half-ginger snap crust. It was AMAZING.)

  • mmm pumpkin and marscapone!

    you could make your own candied ginger. it takes a little time, but fresh ginger is super cheap. we’ve used this recipe with success:

  • I like the ideas you shared with spicing up a home made pumpkin pie! I would never think to put mascarpone cheese into pumpkin pie, but now that I think of it, it actually sounds really good! As long as there is a dollop of fresh whipped cream on top, sprinkled with nutmeg, I’m sold!

  • so perfectly perfect! I can not wait to stuff my face with this pie.


  • YUM! I always have to make a billion (ok 4) pumpkin pies for our family get togethers and I love the idea of switching it up a bit! 🙂


  • What a great idea to use the mascarpone instead of cream cheese! I love hearing all of your baking/cooking ideas. I might try this when I make the pumpkin pie this year!!

    xx Ashleigh

  • I agree with you on the candied/crystallized ginger. I needed some for some recipes so I used the recipe for Crystallized Ginger in Canning for a New Generation by Liana Krissof (pages 70 & 67). One nice byproduct was a bunch of ginger simple syrup that I used to make homemade gingerale with seltzer. Double bonus. The ginger keeps for a really long time in the fridge, too. It was sort of time intensive, but I made a bunch, so I think it was worth it.

  • Wish you translate your post to spanish! though my english is good i do feel that i miss something! i´ll try this one! writting from buenos aires! kisses!

  • Okay, I feel dumb because I have never heard of mascarpone. This recipe sounds delish though, because anything pumpkin flavored is. 😉

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