- 1 1/2 cups unbleached all purpose flour
- 1/4 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1/4 cup chilled non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes
- 1/4 cup (or more) ice water
- 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
- 1 cup chilled whipping cream
- 1/4 cup mascarpone cheese
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Blend flour and salt in processor. Add butter and shortening; pulse until mixture resembles coarse meal. 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.
- 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.
- 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.
- 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.
- An Italian cream cheese; sold at many supermarkets and at Italian markets.