Mascarpone Pumpkin Pie

(Serves 8)

Ingredients:

For the Crust:

1 1/2 cups all purpose flour
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup chilled non-hydrogenated solid vegetable shortening, cut into ½-inch cubes
1/4 cup (or more) ice water

For the Filling:

1 cup canned pure pumpkin
1 cup (packed) golden brown sugar
2 large eggs
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/4 teaspoon salt
8 ounces mascarpone cheese

For the Topping:

1 cup chilled whipping cream
1/2 cup mascarpone cheese
2 tablespoons sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

Method of Preparation:

To make the crust:
1. Blend the flour and salt in processor.
2. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes.
3. Preheat oven to 350 degrees F.  Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass or metal pie dish.  Trim overhang to 1 inch beyond rim.  Crimp edges.  Chill crust while making filling.

To make the Filling:

1. Using an electric mixer on low speed, beat pumpkin and sugar in large bowl until well blended.  Add eggs and next 7 ingredients and beat until blended.  Add mascarpone cheese and beat just until mixture is smooth.  Transfer filling to prepared crust.
2. Bake pie until custard is set, about 55 minutes.  Transfer pie to rack and cool.

To make the Topping:

Combine all ingredients in medium bowl.  Using an electric mixer beat until soft peaks form.
Serve pie with topping.

Cooking with Class® airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.