Instructions

1. Chill the bowl and blade of a food processor for 1 hour before starting.
2. To the food processor add the flour, sugar and salt and pulse to combine. Add the cold butter and pulse 3 or 4 times or until chick pea sized pieces of butter remain. With the machine running, drizzle in the ice water until the dough just starts to come together. Turn the dough out on to a piece of plastic wrap and form into a flat disk. Wrap tightly and refrigerate for at least an hour or up to 2 days.
3. Preheat the oven to 350 degrees F. Position an oven rack on the lower third of the oven.
4. On a clean surface dusted with flour roll the pie dough out to a 1/6 inch thick round. Place the dough in a 9inch pie pan and trim so there is a 1/2 inch overhang. Tuck the overhang under the edge to make a double layer around the edge.  Using 2 knuckles and your tip of a finger, crimp the edges to make a decorative edge. Refrigerate until the filling is ready.
5. In a large mixing bowl whisk the eggs until smooth. Add the pumpkin puree, cream cheese, mascarpone, sugar, salt, cinnamon, zest and vanilla. Whisk until combined and smooth. Pour the filling into the chilled pie dough and tap the pan on the counter to smooth the top. Place the pie on a rimmed baking sheet and bake for 1 hour and 10 minutes or until the center is just set and the edges are starting to crack slightly. Cool to room temperature and then refrigerate to chill completely. Slice and serve with whipped cream.