Preheat oven to 350 degrees. Place bottom layer pie crust in a 9 inch glass pie dish. Trim overhand to 1 inch beyond rim. Crimp edges. Chill crust while making filling.
Using electric mixer, beat pumpkin and sugar in large bowl until well blended. Add eggs and next 7 ingredients (through salt) and beat until blended. Add mascarpone cheese and beat just until mixture is smooth. Transfer filling to prepared crust.
Bake pie until custard is set, about 55 minutes. Transfer pie to rack and cool. Can be made one day ahead - tent with foil and chill.
For the topping, combine ingredients in medium bowl. Using the electric mixer, beat to soft peaks. Can be made 4 hours ahead. Cover and chill.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (182g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 194 (35%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 124mg||38 %|
|Sodium 293mg||10 %|
|Potassium 240.9mg||6 %|
|Total Carbohydrate 85.4g||25 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 83g|
|Protein 7.4g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 559
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