No Bake Pumpkin Mascarpone Tart ___

No Bake Pumpkin Mascarpone Tart


For the Tart:

  • 12 ounces Gocciole Cookies. you can also use Pan di Stelle, Grahm crackers or nilla wafers
  • 1.5 sticks unsalted butter, melted
  • 1.5 cups canned pumpkin purée
  • 1 pound mascarpone cheese, room temperature
  • 1 teaspoon Pumpkin Pie Spice
  • 3 packets Vanillina powder, or 2 teaspoons vanilla extract


Yield: one 11 inch tart. serves 8-10

In a food processor, process the cookies until they are very fine crumbs. About 45 seconds.

In a bowl, add the melted butter to the crumbs and form a paste. Press into and 11 inch loose bottom tart pan making sure the crumbs are even all around the edges. You may also use the bottom of a glass to flatten it out.

Place the tart pan in the refrigerator while you prepare the filling.

Combine the pumpkin, mascarpone, vanilla and pumpkin pie spice together in a bowl and beat with an electric mixer until smooth. Add the filling to the tart shell. Decorate with cookie crumbs as desired.  Refrigerate until firm, at least 3 hours before serving.

*do not leave the tart out for long before serving. For best results, serve directly from the refrigerator.