Pumpkin Mascarpone Cheesecake
Pumpkin Mascarpone Cheesecake
Recipe by Farmer Jess, Your Friends Farm
Crust Ingredients
1 1/2 cups flour
1/4 tsp salt
5 tblsp chilled butter
1/ 4 cup lard
1/4 cup (or more) ice water - depends on your climate.
Filling Ingredients
1 cup pureed pumpkin
1 cup brown sugar
2 eggs
1 tsp lemon juice
1 tsp cinnamon
1 tsp ginger
1/ 2 tap nutmeg
1/2 tsp vanilla
1/4 tsp cloves
1/4 tsp salt
1 8-ounce container mascarpone cheese
Instructions
Heat oven to 350F degrees.
For crust, add fats to flour, mixing with your fingers or pastry blender until it begins to clump. Slowly add in water. It’s best when all of your ingredients are as cold as possible.
Roll out crust and place in pie plate. Refrigerate while making filling.
Mix pumpkin and sugar together, add eggs and the remaining ingredients. Mix until smooth.
Pour filling into pie crust. Bake for 50-55 minutes.
Pull out of oven and let cool completely before serving. Top with whipped cream.
Pie is perfectly acceptable for breakfast, don’t trust anyone that tells you different.
