Pumpkin Hazelnut Pie with Mascarpone is an enchanting dessert that captures the essence of autumn in every bite. Imagine the sweet, spiced aroma wafting through your kitchen as you prepare this delightful treat, each slice revealing a creamy filling nestled in a buttery crust. layered pumpkin dessert pumpkin chocolate chip muffins classic pumpkin pie
This recipe has become a cherished tradition in my home, often served during family gatherings where laughter fills the air. The combination of pumpkin and hazelnut creates a symphony of flavors that resonates with everyone at the table, making it the perfect centerpiece for Thanksgiving or any cozy dinner. pumpkin cornbread recipe.
Why You'll Love This Recipe
- This Pumpkin Hazelnut Pie with Mascarpone is surprisingly easy to make
- The flavor is a delightful blend of sweet and nutty that will wow your guests
- Its beautiful presentation makes it an eye-catching addition to any dessert table
- This pie offers versatility; serve it warm with a dollop of mascarpone or chilled for a refreshing treat
Sharing this pie at last year’s Thanksgiving brought smiles all around as everyone savored its rich creaminess and nutty crunch.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Pumpkin Puree: Use canned puree for convenience or roast fresh pumpkins for a deeper flavor profile. For more inspiration, check out this No Bake Pumpkin Pie recipe.
- Hazelnuts: Toast them lightly before use for enhanced nuttiness and crunch.
- Sugar: White granulated sugar works well, but brown sugar can add extra depth to the flavor.
- Spices: A blend of cinnamon, nutmeg, and ginger elevates the seasonal flavors in this pie.
- Mascarpone Cheese: This creamy cheese adds an irresistible richness; be sure to let it soften at room temperature for easy mixing.
- Pie Crust: Use store-bought for convenience or make your own if you’re feeling adventurous; homemade adds a personal touch!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Oven and Pie Crust: Preheat your oven to 350°F (175°C). If using a store-bought crust, fit it into a 9-inch pie pan, pressing gently against the edges.
Toast Those Hazelnuts!: Spread hazelnuts on a baking sheet. Toast them in the oven for about 10 minutes until fragrant. Let them cool before chopping coarsely.
Mix the Filling: In a large bowl, combine pumpkin puree, sugar, spices, and mascarpone cheese. Whisk until smooth and creamy—this mixture should smell like fall!
Add Chopped Hazelnuts: Gently fold in the chopped hazelnuts into the pumpkin mixture. This adds delightful crunch against the creamy filling.
Pour into Crust and Bake: Pour your luscious filling into the prepared pie crust. Bake for 45-50 minutes until set but still slightly jiggly in the center.
Cool and Serve!: Allow your Pumpkin Hazelnut Pie to cool completely before slicing. Top each slice with additional mascarpone if desired—because who doesn’t love extra creaminess?
Enjoy this pie warm or chilled; either way, it’s bound to bring joy!
You Must Know
- Pumpkin Hazelnut Pie with Mascarpone combines fall flavors that delight the senses
- The nutty aroma wafting through your kitchen will make you feel cozy, while the creamy texture makes each bite a heavenly experience
- This pie is perfect for any gathering or just a cozy night in
Perfecting the Cooking Process
To achieve the best results, roast hazelnuts before incorporating them into your pie filling. This enhances their flavor and adds a delightful crunch.
Add Your Touch
Feel free to swap out hazelnuts for pecans or walnuts. You can also experiment with spices like nutmeg or cardamom for a unique twist.
Storing & Reheating
Store leftover Pumpkin Hazelnut Pie in the refrigerator, covered tightly. Reheat in the oven at 350°F until warmed through for optimal taste.
Chef's Helpful Tips
- For a smoother filling, blend your pumpkin mixture until silky
- When baking, keep an eye on the crust to prevent over-browning
- Allow the pie to cool completely before slicing for cleaner pieces
I remember the first time I made this pie; my friends devoured it and begged for seconds. It was an instant favorite that sparked many memorable gatherings.
FAQ
What is the best way to prepare hazelnuts?
Roasting hazelnuts at 350°F for about 10 minutes enhances their flavor significantly.
Can I make this pie ahead of time?
Yes, you can bake it a day in advance; just store it properly.
What can I substitute for mascarpone?
Cream cheese mixed with heavy cream can work well as a mascarpone substitute.
Pumpkin Hazelnut Pie with Mascarpone
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
Description
Pumpkin Hazelnut Pie with Mascarpone is a delightful autumn dessert that combines creamy pumpkin filling with toasted hazelnuts, all nestled in a buttery crust. This enchanting pie not only delivers a symphony of flavors but also serves as a stunning centerpiece for holiday gatherings. Whether enjoyed warm or chilled, each slice promises to bring joy and warmth to your table.
Ingredients
- 1 cup pumpkin puree (canned or fresh)
- 1 cup hazelnuts (toasted and coarsely chopped)
- 3/4 cup white granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 8 oz mascarpone cheese (softened)
- 1 pre-made pie crust (9-inch)
Instructions
- Preheat the oven to 350°F (175°C). Fit the pie crust into a 9-inch pie pan.
- Toast hazelnuts on a baking sheet for about 10 minutes until fragrant, then chop coarsely.
- In a bowl, mix pumpkin puree, sugar, spices, and mascarpone until smooth.
- Fold in the chopped hazelnuts.
- Pour the mixture into the prepared crust and bake for 45-50 minutes until set but slightly jiggly in the center.
- Cool completely before slicing and serve with additional mascarpone if desired.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 110g)
- Calories: 290
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
