"The secret, of course, is an Italian ingredient: mascarpone cheese. De Laurentiis blends it right into pumpkin pie filling with the usual ingredients, like pumpkin purée and eggs, alongside some whipped cream and lemon zest. The soft, silky texture of the mascarpone, which comes from its high fat content, blends beautifully with the pumpkin to create a richer, creamier mixture, while the cream lightens everything up to create a fluffy, airy texture."
"Between ½ cup and 1 cup should do, and if you're worried about lumps, just beat it until smooth before you mix it with the pumpkin purée. You can find it in most large grocery stores and Italian delis, but if not, you can whip up mascarpone at home, or substitute it with cream cheese if needed. You can play around with some of the flavors, too."
Mascarpone blended into pumpkin pie filling with pumpkin purée, eggs, whipped cream, and lemon zest produces a richer, creamier, and slightly tangy filling. The cheese's high fat content creates a soft, silky texture, while whipped cream lightens the mixture for a fluffy, airy result. Mascarpone also helps stabilize the filling, reducing gaps and cracks. Use between ½ and 1 cup, beating it smooth before combining if lumps occur. Mascarpone is widely available at large grocery stores and Italian delis, can be made at home, or substituted with cream cheese. Flavor variations include chocolate crusts, meringue toppings, and whipped mascarpone toppings.
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