Pumpkin Mascarpone Pie

• Italian Cream Cheese. My head is screaming "yes please!". Mascarpone is amazing stuff. So light, creamy, and just right to add into really anything. I devour it on toast, or on a bagel. It's even delicious as a base to a bacon egg and cheese sandwich. Try it. You won't be sorry. My typical pumpkin pie has cream cheese. I decided to switch it up. Change is good ya'll. Change is good. 
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• Pumpkin Mascarpone Pie
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• Pie crust
• 8 oz cream cheese, room temperature
• 15 oz canned pumpkin
• 15 oz can candied yams, drained and mashed
• ¾ cup dark brown sugar
• ¼ tsp kosher salt
• 1 tsp pumpkin pie spice
• 1 TBSP bourbon
• 1 egg, plus 2 egg yolks
• ¼ cup melted butter
• ¾ cup heavy cream

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the mascarpone until smooth and creamy. Add the pumpkin and the yams and beat until smooth, scraping down the bowl.
2. Add the dark brown sugar, salt, pumpkin pie spice, and rum and mix until incorporated. Scrape down the bowl. Add the egg and egg yolks and the butter. Stir in the heavy cream.
3. Over a large bowl, pour the mixture through a fine mesh sieve. Use a rubber spatula to force the mixture through the sieve.
4. Pour into the pre-baked pie shell and bake at 350 for 75-90 minutes or until set and no longer giggly in the middle.
5. Cool on a wire rack at room temperature. 

As if the pie isn't enough on its own. Let's make some sinful homemade whipped cream. This stuff really amps up some apple pie..lemme tell ya. 

Bourbon Mascarpone Whipped Cream

1 cup chilled whipping cream

1/4 cup mascarpone 

2 tbsp sugar

1 tsp vanilla

1/8 tsp salt

1 tbsp bourbon

Throw it all in a bowl. Whip until it forms firm peaks. It's very important to not beat it TOO long or it'll fall flat.

Try to share some of that delectable whipped cream with the pie you just made...

I know. I wouldn't want to share a piece either.