- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
In this twist on classic pumpkin pie, pumpkin custard gets extra richness from the addition of mascarpone cheese. Instead of the classic chocolate base of a black bottom pie, a layer of nutty black sesame paste complements the lightly spiced, sweet pumpkin. Cooking the custard on the stovetop ensures a creamy texture and no risk of unsightly cracks on top of the pie.
Ingredient:
- 1 cup canned pumpkin (from 1 [15-ounce] can)
- 2 large egg yolks
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup whole milk
- 1 (8-ounce) container mascarpone cheese
- 1 ½ tablespoons jarred black sesame paste (such as Kadoya)
- 1 (9-inch) prepared piecrust
- 2 tablespoons mixed black and white sesame seeds
