Pumpkin Mascarpone Pie

Ingredients

• 1 recipe Pastry for Single-Crust Pie
  
• 1 8-ounce package mascarpone or cream
  
• cheese, softened
• 1 slightly beaten egg yolk
• 2 tablespoons honey
• 1/2 teaspoon vanilla
• 1 cup canned pumpkin
• 1 5-ounce can evaporated milk (2/3 cup)
• 2 slightly beaten eggs
• 1/3 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 375 degree F. Prepare and
roll out Pastry for Single-Crust Pie. Line a 9-inch
pie plate with the pastry. Trim and crimp edge high.

2. In a medium mixing bowl beat mascarpone or
cream cheese, egg yolk, honey, and vanilla with
an electric mixer on low to medium speed until
smooth. Set aside.

3. In another medium mixing bowl stir together
pumpkin, evaporated milk, the remaining 2 eggs,
brown sugar, cinnamon, and nutmeg. Pour into
pastry-lined pie plate. Dollop the mascarpone
mixture over the pumpkin mixture. Pull a thin
metal spatula gently through dollops to swirl
fillings.

4. Bake for 50 minutes or until puffed and a knife
inserted near the center comes out clean. Cool for
1 hour on a wire rack. Cover and chill at least 2
hours before serving. Makes 8 servings.