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
Scale
- 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