Pumpkin Pie Recipe | How to Make a Creamy Mascarpone Pumpkin Pie

This Pumpkin Pie with Mascarpone is a creamy, smooth twist on the classic pumpkin pie recipe — made with a buttery homemade pie crust for pumpkin pie and a marbled pumpkin pie filling that looks as good as it tastes!
In this video, you’ll learn how to make a fresh pumpkin pie recipe from scratch — with brown butter, mascarpone, and cozy spices like cinnamon, nutmeg, and cloves.
It’s an easy pumpkin pie dessert that’s perfect for holidays, Thanksgiving, or any cozy fall weekend.

📋 Ingredients (32 cm tart pan):
For the crust:
330 g (2 ½ cups) all-purpose flour
150 g (⅔ cup) cold butter
60 g (½ cup) powdered sugar
20 g (1 ½ tbsp) sour cream (12–18%) - optional. You can use egg or cold water
pinch of salt

For the filling:
550 g (≈2 cups) roasted pumpkin purée (from ~1 kg raw pumpkin)
250 g (1 cup) mascarpone
60 g (¼ cup) brown butter (melted & cooled)
80 g (⅓ cup + 1 tbsp) granulated sugar
100 g (½ cup) light brown sugar
4 large eggs
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
pinch of ground cloves
1 tsp vanilla extract
pinch of salt

👨‍🍳 Method:
Prepare the pumpkin purée:
Roast pumpkin halves at 190°C for 40–50 minutes until soft. Scoop out the flesh, blend until smooth, and let cool.

Make the crust:
Mix flour, sugar, and salt. Rub in cold butter, then add sour cream. Chill for 30–40 min.
Roll out, fit into the tart pan, and blind bake 15 min at 190°C + 10 min uncovered. Let cool.
Brown the butter:
Melt butter on medium heat until golden and nutty. Cool slightly.

Assemble the filling:
Using an electric mixer, whip mascarpone and granulated sugar until smooth.
Add in 1 egg and vanilla, mix until fully combined. Remove ½ cup of this mascarpone mixture and set aside.
To the remaining mixture, add the other 3 eggs, brown sugar, brown butter, cinnamon, nutmeg, cloves, salt, and pumpkin purée. Mix until smooth and creamy.
Pour half of the pumpkin filling into the baked crust. Add a few spoonfuls of the reserved mascarpone mixture on top.
Pour the rest of the pumpkin filling, then spoon remaining mascarpone mixture in small dollops.
Use a knife or chopstick to gently swirl through the layers — creating a marble effect.
Bake 45-55 min at 175°C until the center is just set.
Cool completely before slicing — the pie will firm up as it rests.

🍁 Result: buttery crust, silky spiced pumpkin filling, and a stunning mascarpone swirl — a showstopper for any fall table!

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