Pumpkin Mascarpone Pie with Candied Pecans and Oat Pastry Crust

 I definitely have a repertoir of favorites when it comes to Holiday recipes, but I also like to be on the look out for new ones that might be amazing.  This pie absolutely caught my eye in a really big way. Why?  One word: mascarpone.  This deliciously pumpkin pie is spiced with the classic pumpkin pie spices as well as with lemon and orange zest, baked inside an oat pastry crust then topped with lightly sweetened mascarpone whipped cream.  Some candied pecans sprinkled on top provide a perfect  finish.

Pumpkin Mascarpone Pie with Candied Pecans and Oat Pastry Crust

Oat Pastry Crust:
1 1/4 cups all purpose flour
1/2 cup quick oats
1 Tablespoon granulated sugar
1/2 teaspoon salt
3 Tablespoons vegetable shortening
4 Tablespoons (1/2 stick) cold butter
4 to 6 Tablespoons ice cold water

Pumpkin Filling:
1 can (15 ounces) pumpkin puree
3/4 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Zest from 1/2 lemon
Zest from 1/2 small orange

Candied Pecans:
1/2 cup coarsely chopped pecans
1/4 cup granulated sugar
1 Tablespoon butter

Mascarpone Whipped Cream:
1 1/2 cups heavy whipping cream
1/2 cup mascarpone cheese
4 Tablespoons powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 350F.  For the crust, in a medium bowl, combine the flour, oats, sugar and salt. Using a pastry blender or a fork or your fingers, cut in the shortening and butter until the mixture resembles coarse crumbs.  Add 4 tablespoons of the cold water and toss together until the crust comes together, adding the remaining water 1 tablespoon at a time if necessary.  Form the dough into a ball, then on a floured surface, roll the dough into a circle large enough to fit a 9 inch pie plate.  Transfer the crust into a pie plate and roll and crimp the edges.  Set aside.

In a large bowl, combine the pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, ginger, salt, nutmeg, cloves, lemon zest and orange zest.  Whisk until well blended.  Pour the pumpkin filling into the prepared pie crust.  Bake in the preheated oven for 1 hour, or until a knife inserted in the center of the pie comes out clean.  If necessary, cover the edges of the crust with tin foil towards the end of baking to prevent over browning.  Remove the pie from the oven and let cool to room temperature.  Cover with plastic wrap and chill.

While the pie is chilling, make the candied pecans.  Lightly grease a piece of tin foil and set aside.  In a small skillet, combine the chopped pecans, sugar, and butter.  Heat over high heat until the butter melts and the sugar starts to melt.  Reduce heat to medium low and stir until the sugar turns golden.  Spread candied pecans on the prepared tin foil and let cool.  Once cool, break apart.  Candied pecans can be stored in a sealed container at room temperature.

When ready to serve the pie, make the mascarpone whipped cream.  Whip the whipping cream, mascarpone cheese, powdered sugar and vanilla extract with a stand mixer or a hand mixer until stiff peaks form.  Spread the whipped cream mixture evenly over the pumpkin pie.  Sprinkle the candied pecans on top.  Serve.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy