1 large pie pumpkin
3 pounds cream cheese -- softened
2 pounds mascarpone cheese
1 1/2
cups Vermont maple syrup
12
each eggs
1 teaspoon
salt
1 pound
walnuts
2 each eggs
3/4 cup sugar
8
ounces butter -- melted
1 teaspoon
salt
1/2 cup flour
Cut pumpkin in half, remove seeds and roast at 350 until tender.
Scoop flesh from the halves and puree in a food processor.
Reserve.
In
a food processor combine all ingredients for crust in pulses until coarse.
Press into greased 16 X 16 pan.
In
kitchen aid cream the pumpkin, cream cheese, mascarpone, maple syrup, and salt.
Add Eggs 1 at a time until fully incorporated.
Pour
over crust and bake at 375 for about 50 minutes or until done.
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Serving Ideas : with Maple Caramel Cream
NOTES : You want about 5 or 6 cups of pumpkin puree.
