Recipe – Pumpkin Slab Pie With Mascarpone And White Chocolate Topping

The perfect pie for autumn, this slab pie is a favorite and a must-try for any holiday dinner. With a buttery homemade crust and a creamy filling, it’s just a delight!

Try topping this pie with a delicious combination of mascarpone cheese and white chocolate. It’s smooth and sweet and the perfect way to jazz up a pumpkin pie!

A favorite pie for autumn

If you love pumpkin pies but don’t want to spend a lot of time making them, then this slab pie is the perfect solution. It has all the delicious flavor of a traditional pie but only takes a fraction of the time to make and you can even freeze it for up to three months so it’s ready to enjoy all year round!

Aside from being easy to make, this pie is also pretty and can dress up any table at a party or a holiday gathering. There are only four ingredients to this recipe but it is incredibly delicious and will definitely become your new favorite fall dessert.

Perfect for parties

When it comes to desserts, pies are one of the most popular choices for parties. They’re easy to prepare, and they make a great addition to any meal. If you’re planning a large party, slab pie recipes are the perfect option. They’re easy to transport and serve, so you can spend less time preparing the dessert and more time enjoying your company.

Impressive holiday dessert

If you want to impress your family and friends this holiday season, a Pumpkin Slab Pie With Mascarpone And White Chocolate Topping is an easy and delicious option. This classic pie has a creamy filling that’s spiced just right, and the mascarpone cream adds a smooth texture to complement the rich, sweet flavor of the pumpkin.

Ingredients

• 1 sheet of pie crust (14 oz)
• 3 eggs
• 1 ¼ cups sugar
• 2 ¼ cups canned pumpkin
• ¾ teaspoon salt
• 2 cups evaporated milk
• 7 oz white chocolate
• 2 cups heavy cream
• 7 oz mascarpone

Preparation Directions

• On a lightly floured surface, roll the dough into an 18×12-inch rectangle.
• Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides
• Cut off the excess dough from the edges
• Fold the dough slightly on the top edges of the pan.
• Put baking paper and pie weights over the dough so that does not swell. Pie weights will ensure a flat bottom when baked
• Bake 15 minutes to 380°F.
• In a large bowl, mix the canned pumpkin with the eggs, evaporated milk, sugar, and salt. After that pour into the prebaked crust.
• Bake 40 minutes and next cool completely for about 2 hours.
• Meanwhile, make the chocolate cream. Melt the white chocolate together with 1/2 heavy cream
• Separately beat the mascarpone with the mixer together with 1 1/2 heavy cream
• At the end mix this cream together with melted white chocolate
• After the pie has cooled, put the chocolate cream on top
• After keeping the pie in the fridge for 1 hour it can be served

Cook’s Notes:

• If you don’t have mascarpone, you can substitute creme fraiche or cream cheese.
• When you bake the pie, you will want to place the pie on the bottom or at least a lower shelf oven shelf to help the pie crust to cook thoroughly on the bottom.

Enjoy!