• Cooking Time: 60 min.
  • Servings: 8-10
  • Preparation Time: 15 minutes


  • 1/2 lb. ,a href="http://www.artisanbreadinfive.com/?p=1209">Pumpkin Pie Brioche Dough
  • 1/2 15 oz. can pumpkin puree
  • 1/2 15 oz. can sweetened condensed milk
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1 8 oz. container of mascarpone cheese, at room temperature
  • 1/4 cup sour cream
  • 3 eggs, at room temperature
  • 1 tsp. vanilla extract
  • 1/4 cup granulated sugar


  • Preheat oven to 350 degrees.
  • Grease a 9 x 9 glass baking dish.
  • Flour a board and the dough and roll out to a 1/8 inch thickness.
  • Slide the dough into your baking dish, pressing dough up onto the sides.
  • Trim any excess dough with a knife or kitchen shears.
  • Prick dough all over with a fork and bake for 10 minutes. Set aside to cool while preparing filling.
  • In a medium bowl, beat pumpkin, milk, cinnamon, nutmeg, allspice, and one egg. Set aside.
  • In a second bowl, beat mascarpone and remaining 2 eggs until fluffy.
  • Beat in vanilla, sour cream, and sugar.
  • Pour into cooled crust.
  • Top with pumpkin mixture and swirl with a knife.
  • Bake for 60 minutes or until a tester inserted in the center comes out clean. Cool completely before slicing into bars.


Categories: Bar  Cheesecake  Thanksgiving 

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