Bon Appetit Pumpkin Mascarpone Pie

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1/4 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1/4 cup chilled non-hydrogenated shortening, cut into 1/2-inch cubes
• 1/4 cup ice water
• 1 cup canned pumpkin puree
• 1 cup packed golden brown sugar
• 2 large eggs
• 1 teaspoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 (8 ounce) container mascarpone cheese
• 1 cup chilled whipping cream
• 1/4 cup mascarpone cheese
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Recipe

• 1 crust.
• 2 blend flour and salt in processor.
• 3 add butter and shortening;pulse until mixture resembles coarse meal.
• 4 add 1/4 cup ice water;pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry.
• 5 gather into ball and flatten into disk.
• 6 wrap in plastic and chill at least 30 minutes.
• 7 preheat oven to 350°f
• 8 roll out dough on floured work surface to 12-inch round.
• 9 transfer to 9-inch glass pie dish and trim overhang to 1 inch beyond rim.
• 10 crimp edges and chill crust while making filling.
• 11 filling.
• 12 using electric mixer, beat pumpkin and sugar in large bowl until well blended.
• 13 add eggs and next 7 ingredients and beat until blended.
• 14 add mascarpone cheese and beat just until mixture is smooth.
• 15 transfer filling to prepared crust.
• 16 bake pie until custard is set, about 55 minutes.
• 17 transfer pie to rack and cool.
• 18 whipped cream and mascarpone topping.
• 19 combine ingredients in medium bowl.
• 20 using electric mixer, beat to soft peaks.
• 21 can be made 4 hours ahead.