Pumpkin Marscapone Pie

1 recipe flaky pie dough


Filling:

1 cup canned pure pumpkin

1 cup (packed) golden brown sugar

2 large eggs

1 teaspoon fresh lemon juice

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon vanilla extract

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 8-ounce container mascarpone cheese*

Whipped Cream and Mascarpone Topping:

1 cup chilled whipping cream

1/4 cup mascarpone cheese*

2 tablespoons sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

Preheat oven to 350°F. Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges. Chill crust while making filling.

For filling: Using electric mixer, beat pumpkin and sugar in large bowl until well blended. Add eggs and next 7 ingredients and beat until blended. Add mascarpone cheese and beat just until mixture is smooth. Transfer filling to prepared crust.

Bake pie until custard is set, about 55 minutes. Transfer pie to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill.

For whipped cream and mascarpone topping: Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Serve pie with topping.

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