This was an experiment- didn’t care for the “pie” part so I added evaporated milk and baked it- not sweet at all, not really a pumpkin pie taste but not bad. I liked the texture but not the taste. Loved the topping and pecans!
1 Recipe Pastry for Single-Crust Pie
1 vanilla bean, split lengthwise
1 15 ounce can pumpkin
¾ cup packed brown sugar
1 egg yolk
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon finely shredded lemon peel
½ teaspoon finely shredded orange peel
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup whipping cream
¼ cup mascarpone cheese
3 tablespoons granulated sugar
1 teaspoon vanilla
1 Recipe Candied Pecans
Preheat oven to 350 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the edge of the plate. Crimp edge as desired. Do not prick pastry.
Using the tip of a small sharp knife, scrape seeds from vanilla bean. Set seeds aside. In a large mixing bowl beat pumpkin and brown sugar with an electric mixer on medium speed until combined. Add eggs, egg yolk, cinnamon, salt, ginger, lemon peel, orange peel, nutmeg, cloves, and vanilla seeds. Beat until smooth. Pour pumpkin mixture into pastry-lined pie plate.
Bake about 1 hour or until a knife inserted near the center comes out clean. If necessary to prevent overbrowning, cover edge of pie loosely with foil for the last 10 to 15 minutes of baking. Cool on a wire rack. Cover and chill within 2 hours.
In a medium mixing bowl combine whipping cream, mascarpone cheese, granulated sugar, and vanilla. Beat on medium speed until soft peaks form (tips curl). Spread mascarpone mixture over top of pie. Sprinkle with Candied Pecans.
½ cup coarsely chopped pecans
¼ cup sugar
1 tablespoon butter
Line a baking sheet with foil. Butter the foil; set baking sheet aside. In a small heavy skillet combine pecans, sugar, and butter. Cook over medium-high heat, shaking the skillet occasionally, until sugar begins to melt. Do not stir. Reduce heat to low; continue to cook until sugar is golden, stirring occasionally.
Pour mixture onto the prepared baking sheet, spreading evenly. Cool completely. Break into pieces.
Pastry for a Single-Crust Pie
1 ½ cups all-purpose flour
½ teaspoon salt
¼ cup shortening
¼ cup butter, cut up, or shortening
¼ cup cold water
In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate’s edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.