2- 9” Deep Pie Shells, Frozen, follow package instructions
Figs, topping
Raspberries, topping
Pistachios, crushed topping
What You Need
Directions
Using a hand mixer, in a large bowl add mascarpone cheese, Greek yogurt, honey, vanilla extract, mix well. Add butternut squash puree and brown sugar and blend until smooth and creamy.
Once pie shells are cooled, add Butternut Squash Mascarpone filling, smooth top with spatula. Cover each tart tightly with saran wrap and refrigerate.
Once the filling is set, top with figs, raspberries, and pistachios on top and ready to serve.