Saturday, November 21, 2009

Pumpkin-Mascarpone Pie, An Award and Thanks

I have a story about this pie. Well, actually - it's a secret. So I cannot tell you yet - because if a family member should read this ... But it has to do with my taking a perfectly good American tradition and then giving it an Italian twist. "Why can't I leave well enough alone," exclaim some people? (Non-Italians.) And I can't. I'm still tyring to figure out how to get pasta on my Midwest Thanksgiving table.

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This is pretty close to the pumpkin pie recipe on the canned pureed pumpkin! I periodically lower the sugar amount - thinking pumpkin is sweet enought, thank-you. But I was determined (shh) to make this pie a tad Italian. And why not celebrate harvests world-wide? I'll start with Italy and you can run with the ball!
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Oh and the crust! make your favorite. Use pasta frolla, use Cook's Illustrated - whatever works in your day. Or buy a prepared one!




Gather your ingredients:

1 can pumpkin puree

1/2 cup white sugar

1/4 cup light brown sugar (sometimes I flip-flop the sugars)
2 eggs

1t cinnamon

1t ground ginger

1/2t nutmeg (I freshly grate it and guess and usually use more)

1/4t ground cloves

1/4t salt

1t vanilla

1 8-oz container mascarpone



Mix your pumpkin, sugars and eggs.




Add the spice and vanilla.


Watch the color brighten after the creamy clouds of mascarpone are blended in.Pour into favorite pie crust and cook at 350 degrees F for one hour till set. (Stoves vary so check your pie after 50-55 minutes. Mine took exactly one hour.) Cool and serve with spoonfuls of whipped cream. (Can be made one day ahead of time. Cool, cover and refrigerate. If desired, rewarm in 325 degree F oven for 5-10 minutes.)




Piping hot.





And perfect.




But going ...


going ...





and....


gone. As American as apple ...well pumpkin pie and as rich as the tapestries of Italy. Layered, sweet, spiced, creamy and "worth the calories!"


I would like to offer thanks and .. apologies. My Little Space presented me with the sweetest of awards:

... in October. As I have only been posting on the run and once a week these days, I have yet to post it. So I am posting it proudly and happily and thankfully. My Little Space
is a treasure trove of wonderful recipes: breads, sweets, yams, dim sum. Pay a visit. I promise you you'll stay.
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I am grateful for so much: being busy which means I have a rich full life, cyberspace friends who I feel I chat and drink coffee (and ahem wine) with many days and that my table does have a harvest when so many do not. I would like to pass to all but last time I did that, there were no takers. You are all so shy. So for today, the friendship blogger will go to:















27 comments:

pegasuslegend said...

very nice story and presentation....midwest and pasta....lol my niece is going through the same dilema....

Lynda said...

Love this pie and your Italian twist on it, Claudia!
Thank you for the award; I'm really honored that you thought of me. And I love reading your blog and being cyber friends!

Cookin' Canuck said...

Mascarpone would add such a great texture to pumpkin. This looks delicious!

Sophie said...

What a feasty pumpkin pie!!

MMMMMMM,... a real delight, Claudia!

Angie's Recipes said...

That's a great pumpkin treat!

Chow and Chatter said...

Dearest Claudia, I am taking it for sure, love your blog and the recipes oh and this one is awesome great how you put an Italian twist on it thanks again
will post later today love Rebecca

Mary said...

Congratulations on your award. It is well-deserved. The pie sounds scrumptious.

Linda said...

I just found your lovely blog! We have an Italian household and when younger, the tradition was to start Thanksgiving with a small square of lasagna! Now we are smarter about watching our food intake! But this pumpkin pie with the Mascarpone...oh so well worth the extra calories! YUM. I have copied the recipe.
And congrats on your award! I hope to find more lovely recipes here!!

Donna-FFW said...

What a fantastic pumpkin pie, great idea to use marscapone. Perfect holiday table addition.

Wanda said...

You should visit each and everyone of us and bake this pie for us Claudia! It looks delicious!

girlichef said...

You are rich, indeed :) And what a lovely twist on the Pumpkin Pie...I would say "don't leave well enough alone!!"...because it sounds delicious!

My Little Space said...

Hmm...mm... the pie looks really yummy! I'm sure your hubby will love it. You're most welcome, Claudia! It's just a nice little befriending award and I've one more award for you. I think you haven't notice it. The appreciation award, which is under the Yam Stuffed Chicken Recipe post!(at the bottom of the post) Cheers.

Ingrid said...

Darn! I wish I had visited you yesterday! Your pie, I think would have been soooooo much better than what I made with my lonely can of pumpkin. Love mascarpone and pretty much always have some in the fridge! Thanks for sharing!

Congrats on your award!
~ingrid

janet said...

Claudia, thankyou for the award, you are so sweet and I feel honored that you thought of me!!

Your pie looks so rich and creamy, amazing! ( A true foodie Never leaves well enough alone, and thank goodness you didn't!)You are wonderful!

Barbara GF said...

Clouds of marscarpone?! I am there. I think I know what the secret ingredient will be in my tonda padana pie this week!

Thank you for the thoughtful award.

And a most happy, blessed, healthful Thanksgiving to you and yours.

Juliana said...

Oh! This pupnkin pie sure looks delicious with mascarpone :-) Great pictures as well!

Cinnamon-Girl Reeni♥ said...

What a scrumptious pie with the mascarpone! I say sneak some pasta in as a side dish! How about Italian mac 'n' cheese!?

the ungourmet said...

Pumpkin is my favorite flavor of pie! I always look forward to have a few slices this time each year. I can imagine the mascarpone made it all the more delicious!

5 Star Foodie said...

The pumpkin pie with mascarpone sounds incredible! I love it! Congrats on the award!

Ciao Chow Linda said...

I loved how you "Italianized" your pumpkin pie. I'll bet it tastes scrumptious. (or rather tasted) Happy Thanksgiving

momgateway said...

What an interesting dish!

Ruth said...

Congratulations on the award and waht an amazing looking oie!

Katy ~ said...

I just admire women who are brave in the kitchen, adding this and that or changing things around a bit. I'll wager this pie was SUPER with the marscapone! YUM

Congratulations on yor award. Well earned.

Miranda said...

Hi there Claudia!
Thanks for another GREAT award.
My kids and husband fight over the pumpkin pie and they would def. fight over this pie!

OysterCulture said...

Never made a pumpkin pie with marscapone - a very nice addition and a good Italian twist. Cannot wait to give it a try!

joe@italyville said...

That looks like a great pumpkino pie Claudia! There's always room for past!

denise @ quickies on the dinner table said...

"leave well enough alone"? Never! I say :D Never thought of adding mascarpone. I think it might work the same magic for sweet potato pie too. Thanks for the inspiration!