Ingredients

• Pureed pumpkin (1 ½ cups)

• Egg

• Egg yolks (4)

• Heavy cream (1 cup)

• Mascarpone cheese (3 tbsp.)

• Sugar (½ cup)

• Brown sugar (½ cup)

• Vanilla (1 tsp.)

• Cinnamon (1 tsp.)

• Ginger (½ tsp.)

• Salt (½ tsp.)

• Nutmeg (¼ tsp.)

• Allspice (¼ tsp.)

• Cooking Italian with Joe’s Pie Crust

How to Prepare

1. Preheat the oven to 425 degrees.

2. In a small dish, set aside a small amount of the egg white to use as an egg wash for the crust.

3. In a large mixer bowl, mix the whole egg and the 4 yolks at a high speed for 3 minutes or until the eggs are creamy.

4. Add the sugar and brown sugar to the egg mix.

5. Start mixing at a low speed, then increase the speed higher for 2 - 3 minutes.

6. Add the mascarpone cheese, cinnamon, salt, allspice, nutmeg, ginger and vanilla.

7. Mix all of the ingredients together at a low-medium speed for 2 -3 minutes.

8. Using a large spatula by hand, add the cream and pumpkin.

9. Mix until all the lumps of pumpkin are incorporated. Set aside.

10. Brush the piecrust with egg wash.

11. Pour the pumpkin custard into the piecrust.

12. Bake in the oven for 10 minutes.

13. Reduce the temperature for 350 degrees and bake for an additional 40 minutes, Enjoy!