Sicilian Pumpkin Pie

Recipe adapted from La Gazzetta Italiana
Makes 8 servings



For the Filling:

  • 1 cup canned pure pumpkin 
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 1/2 teaspoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg 
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1 12-ounce container Mascarpone cheese
  • 1 9-inch single pie crust

For the Whipped Cream and Mascarpone Topping:

  • 1 cup chilled whipping cream 
  • 1/4 cup mascarpone cheese 
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt


Step 1: Preheat oven to 350° F.
Step 2: Using an electric mixer, beat pumpkin and sugar in large bowl until well blended. 
Step 3: Add eggs and next 7 ingredients and beat until blended. 
Step 4: Add mascarpone cheese and beat just until mixture is smooth. 
Step 5: Transfer filling to prepared crust.
Step 6: Bake pie until custard is set, about 55 minutes. Transfer pie to rack and cool. Tent with foil and chill.
Step 7: For whipped cream and mascarpone topping: Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. Cover and chill. Serve pie with topping.

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