Monday, November 28, 2016


  • 115 ounce can pumpkin
  • 1/2cup mascarpone cheese
  • 1/2cup packed brown sugar
  • 1/4cup granulated sugar
  • 1teaspoon pumpkin pie spice
  • 4eggs, lightly beaten
  • 3ounces brewed espresso
  • 1lightly baked pie crust
  • Whipped cream (optional)
  • Caramel sauce (optional)

    1. Preheat oven to 375 degrees F. 
    2. In a large bowl whisk together the pumpkin, mascarpone, brown sugar, granulated sugar, and pumpkin pie spice. Stir eggs and espresso into pumpkin mixture until combined.
    3. Pour pumpkin mixture into baked pastry shell. Cover edges of crust with foil to prevent overbrowning. Bake for 45 to 50 minutes or until edges are puffed and center appears set. 
    4. Cool completely on a wire rack. Chill within 2 hours. Serve with whipped cream, caramel sauce, and sprinkle with some additional pumpkin pie spice, if desired.
    5. Note: This is a BH&G recipe.
    6. Note: This pie goes together quickly but does require almost an hour baking time so it is a quick fix recipe but requires a total amount more time than most of the recipes on this blog.

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