Megan Whyte’s family favourite Thanksgiving recipe brings plenty of smiles and cheer! It’s creamy, smooth and packed with Fall flavors. This recipe truly is the perfect way to spice up a classic pumpkin pie.

8 Servings

Ingredients

1 (13.5 oz) can pumpkin puree

1 cup mascarpone cheese

1/4 cup brown sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 tablespoon fresh lemon juice

2 large eggs

1/4 teaspoon salt

one single 9-inch pie crust, homemade or store-bought (thawed)

Instructions

1. Preheat the oven to 350F.

2. In a large mixing bowl, add pumpkin puree, mascarpone cheese, brown sugar, cinnamon, vanilla extract, lemon juice, eggs, and salt. Mix well with an electric hand mixer or whisk until smooth and evenly combined, about 1-2 minutes.

3. Fit the uncooked pie crust on a 9-inch pie dish and slowly add in the pumpkin filling. Smooth out the top using a spatula or the back of a spoon.

4. Bake the pie for 1 hour until set. Let cool completely and serve with marscapone whipped cream

Marscapone whipped cream

Ingredients

1 cup heavy whipping cream (straight out of the fridge) 

1/2 cup powdered icing sugar

1 cup mascarpone (room temperature)

1 teaspoon vanilla

Instructions

1. In a medium bowl beat the cream and sugar until thick peaks appear (very thick).

2. In another medium bowl beat the mascarpone and vanilla until smooth and creamy.

3. Add the whipped cream to the mascarpone mixture and whisk strongly until smooth. Keep in the refrigerator until use.