Recipe by Sarah Patterson Scott
Published in Bon Appetit, November 2007
Recipe found on Epicurious.com, and is available here

INGREDIENTS

Crust:
I prefer Alton Brown’s Pie Crust recipe, found here.

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

PREPARATION

For crust:
Follow instructions on crust recipe.  Can be made in advance.

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.