Mascarpone Pumpkin Pie
1 batch of Crust, prepared/prebaked1 c Mascarpone, room temp 1/4 c Sugar 4 Eggs 15 oz Pumpkin Puree 1 Tbsp Vanilla 1 tsp Vanilla Bean Sea Salt 1/2 c Brown Sugar, packed 2 tsp Apple Chai Sugar Shaker 1 Tbsp Creme Brulee Balsamic
Directions:
Beat the mascarpone and the white sugar on medium speed until smooth. Add in 1 egg, Vanilla Bean Sea Salt, Creme Brulee Balsamic and vanilla and beat until thoroughly combined but not until fluffed. If it's too thick you will not be able to make swirls with it. Scoop out ½ cup of the mascarpone mixture and set aside.
Adding to the majority of the mascarpone mixture, mix in remaining eggs, brown sugar, Apple Chai Sugar Shaker and pumpkin puree. Whisk or beat until fully incorporated.
Add the filling to the pre-baked, prepared crust. Spoon in a few dollops of the set aside mascarpone to the pumpkin mixture. Using a knife, gently swirl through the pumpkin filling to achieve a marble effect.
Bake the pie on the middle rack for 45-55 minutes, or until the outer edges have started to puff up but the center is still slightly wobbly.
Remove from the oven and let cool at room temperature before placing in the refrigerator for at least 4 hours to finish firming up.
