Pumpkin Mascarpone Pie

Ingredients

• 1 cup pumpkin puree pure canned
• 2 large eggs 
• 1 cup brown sugar packed ()
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1 teaspoon ground ginger 
• 0.5 teaspoon nutmeg 
• 0.3 cup water ()
• 1 teaspoon juice of lemon fresh
• 0.3 cup mascarpone cheese 
• 0.1 teaspoon salt 
• 0.3 cup shortening chilled cut into 1/2-inch cubes
• 2 tablespoons sugar 
• 1.5 cups unbleached all purpose flour 
• 5 tablespoons butter unsalted chilled cut into 1/2-inch cubes
• 1 teaspoon vanilla extract 
• 1 cup whipping cream chilled

Equipment

• bowl
• oven
• hand mixer
• aluminum foil
• pie form

Directions

1. Blend flour and salt in processor.
2. Add butter and shortening; pulse until mixture resembles coarse meal.
3. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes. DO AHEAD: Can be made 1 day ahead.
4. Preheat oven to 350°F.
5. Roll out dough on floured work surface to 12-inch round.
6. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges. Chill crust while making filling.
7. Using electric mixer, beat pumpkin and sugar in large bowl until well blended.
8. Add eggs and next 7 ingredients and beat until blended.
9. Add mascarpone cheese and beat just until mixture is smooth.
10. Transfer filling to prepared crust.
11. Bake pie until custard is set, about 55 minutes.
12. Transfer pie to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill.
13. Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
14. Serve pie with topping.
15. *An Italian cream cheese; sold at many supermarkets and at Italian markets.