Luxurious Pumpkin Pie with Frangelico & Mascarpone Recipe Carolyn Kumpe

• 2 blind baked 9"pie shells
• 8 ounces mascarpone
• 6 large eggs
• 1-1/2 cups sugar
• 3 cups pumpkin puree
• 2 cups heavy cream
• 6 tablespoons Frangelico (Hazelnut Liquer)
• 2 teaspoons ground cinnamon
• 1 tablespoon ginger, freshly grated or 2 teaspoons ground
• 2 teaspoons Nielsen Massey Vanilla Bean Paste or Vanilla Extract
• 1/2 teaspoon Nutmeg, freshly grated
• 1/2 teaspoon fine sea salt
• 4 cups sweetened whipped cream for piping (1 pint whipped)

1. Blind bake the prepared pie shells according to manufacturers or recipe directions.
2. Set aside.
3. Preheat oven to 325 degrees.
4. In a large bowl, lightly beat the mascarpone with a whisk.
5. Add the eggs one at a time, beating after each addition.
6. Whisk in the sugar and pumpkin puree, stirring until just mixed.
7. Add the remaining ingredients.
8. Stir, strain & pour into prepared pie crusts.
9. Bake in a preheated oven until the filling is firm 45-60 minutes.
10. Cool.
11. Pipe with sweetened whipped cream around the border.
12. Refrigerate leftovers, if there are any!

mascarpone, eggs, sugar, pumpkin puree, heavy cream, frangelico, ground cinnamon, ginger, vanilla bean paste, nutmeg, salt, piping

Taken from www.chowhound.com/recipes/luxurious-pumpkin-pie-frangelico-andamp-mascarpone-27836 (may not work)