Mascarpone Swirled Pumpkin Pie

Instructions

Pumpkin Pie:

1. Roll out pie pastry on a lightly floured surface into a 10-inch circle. Transfer pastry to a 9-inch pie plate. Trim pastry to 1/2 inch of plate; flute edges. Refrigerate for 30 minutes.
2. Heat oven to 400°F.
3. Prick bottom and sides of pastry with a fork. Line pastry with parchment paper or double thickness of aluminum foil. Fill with pie weights or dried beans. Bake for 12-15 minutes or until crust is light brown. Carefully remove parchment and pie weights. Cool on a wire rack.
4. Beat pumpkin and brown sugar in a large bowl until smooth. Add the eggs, 3/4 cup condensed milk, cinnamon, ginger, salt, nutmeg and cloves; beat until blended. Pour filling into crust.
5. Beat mascarpone and remaining sweetened condensed milk in a separate bowl. Drop tablespoonfuls of mascarpone mixture over the top of the filling. Swirl filling with a toothpick or knife. Bake for 15 minutes.
6. Reduce oven temperature to 350°F. Bake for 35-40 minutes longer or until edges are puffed and center is set. Lightly cover with foil if crust is over-browning. Cool on a wire rack.

Mascarpone Whipped Cream:

1. Beat cream in a large bowl until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Beat mascarpone in another large bowl until smooth. Fold in whipped cream. Store in the refrigerator.
2. Serve pie with mascarpone cream. Refrigerate leftovers.