Serves 8

For Filling:
1 cup canned pure pumpkin
1 cup (packed) light brown sugar
2 large eggs
½ tsp. fresh lemon juice
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. vanilla extract
¼ tsp. ground cloves
1/8 tsp. salt
1 12-oz. container Miceli's Mascarpone cheese

For Whipped Cream and Mascarpone Topping:
1 cup chilled whipping cream
¼ cup mascarpone cheese
2 tbsp. sugar
1 tsp. vanilla extract
1/8 tsp. salt

Preparation:
Preheat oven to 350° F.

Using an 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. Tent with foil and chill.

For whipped cream and mascarpone topping: Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. Cover and chill. Serve pie with topping.