Subj : BH&G 1716
To   : ALL
From : DAVE DRUM
Date : Thu Feb 04 2021 13:42:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Frangelico Pie w/Mascarpone
 Categories: Pies, Booze, Squash, Cheese, Nuts
      Yield: 6 Servings
 
      1    Recipe Hazelnut Pastry *
      1 lg Egg; lightly beaten
      8 oz Carton mascarpone cheese
    1/4 c  Granulated sugar
    1/2 ts Vanilla
      2 lg Eggs; lightly beaten
  1 1/4 c  Canned pumpkin
    3/4 c  Evaporated milk
    1/4 c  Granulated sugar
    1/4 c  Packed brown sugar
    1/4 c  Frangelico
    1/2 ts Ground cinnamon
    1/2 ts Ground ginger
    1/4 ts Salt
    1/4 ts Ground nutmeg
      1 c  Glazed Hazelnuts
 
  * separate recipe
  
  Prepare Hazelnut Pastry.
  
  On a lightly floured surface, use your hands to slightly
  flatten dough. Roll dough from center to edge into a
  12-inch circle. Wrap pastry circle around rolling pin;
  transfer to a 9-inch pie plate. Ease pastry into pie plate
  without stretching it. Trim pastry to 1/2 inch beyond edge
  of pie plate. Fold under extra pastry. Crimp edge as
  desired.
  
  In a small bowl, combine the 1 egg, the mascarpone cheese,
  1/4 cup granulated sugar, and the vanilla. Beat with an
  electric mixer on low to medium speed until smooth. Cover
  and chill for 30 minutes.
  
  Set oven @ 325ºF/160ºC.
  
  Pour mascarpone cheese mixture into crust, spreading
  evenly. In a medium bowl, combine the 2 eggs, the pumpkin,
  evaporated milk, 1/4 cup granulated sugar, the brown
  sugar, Frangelico, cinnamon, ginger, salt, and nutmeg.
  Slowly pour over mascarpone cheese mixture, spreading
  evenly.
  
  Cover edge of pie with foil to prevent overbrowning. Bake
  about 1 hour or until a knife inserted near the center
  comes out clean.
  
  Cool pie on a wire rack. Cover and chill within 2 hours.
  Before serving, sprinkle pie with the glazed nuts.
  
  Makes 8 servings.
  
  Better Homes & Gardens | June 2013
  
  MM Format by Dave Drum - 27 June 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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