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Mini Pumpkin Mascarpone Pies

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  • Prep 40 min
  • Total 2 hr 0 min
  • Ingredients 8
  • Servings 4
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Ordinary pumpkin pie turns extraordinary thanks to mascarpone cheese. Don't like mascarpone? Sub in cream cheese to keep the creamy middle.
By Paula Jones
Created Oct 26, 2012
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  • 1
    Heat oven to 350°F.
  • 2
    Unroll both pie crusts. Using upside-down 4-inch mini pie pan as template, cut 4 crust rounds about 1/2 inch larger around than pie pan. Place 1 crust round in each of 4 (4-inch) mini pie pans.
  • 3
    In large bowl, beat pumpkin and brown sugar with electric mixer on medium speed until combined. Add eggs, pumpkin pie spice, salt and lemon juice; beat until well blended. Add mascarpone cheese; beat until smooth. Divide mixture evenly among crust-lined pans.
  • 4
    Bake 30 to 35 minutes or until center is set. Remove from oven to cooling rack. Cool completely before serving, about 45 minutes. Store in refrigerator.

Tips from the Pillsbury Kitchens

  • tip 1
    Recipe easily can be doubled or tripled.
  • tip 2
    Serve with whipped cream, if desired.

Nutrition Information

No nutrition information available for this recipe
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