Step 1

Add heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed for about 5 minutes, or until you reach stiff peaks. Scrape the whipped cream into a large bowl and set aside.

Step 2

To the same mixer bowl, add cream cheese and mascarpone. Using the paddle attachment, cream together until very well mixed, about 3 minutes. Add confectioners’ sugar and vanilla and mix until combined. Scrape the cream cheese mixture into the bowl of whipped cream and gently fold together until combined.

Step 3

In a separate bowl, add pumpkin puree, maple syrup and pumpkin spice and whisk until smooth. Add 1 cup of the prepared cream cheese and whipped cream mixture, and fold together until well combined.

Step 4

Add scoops of the plain cream cheese mixture and the pumpkin cream cheese mixture to the Diamond Pecan Pie Crust in an alternating pattern, reserving 1 tablespoon of each mixture for the top. Use an offset spatula to roughly smooth out the top, then dollop the remaining pumpkin and plain filling on top in pea-sized spoonfuls. Use a toothpick or butterknife to lightly swirl the pumpkin mixture and cream cheese mixture together. Cover and refrigerate for 8 hours. Before slicing, place in the freezer for 30-60 minutes or until firm.

Step 5

When ready to serve, preheat oven to 350˚F and place pecans on a foil lined baking sheet. Toast for 5-6 minutes, or until fragrant. Let cool completely, then sprinkle them around the edge of the pie. Add whipped cream, if desired, then slice and serve with salted caramel, if desired.

Step 6

Combine the sugar and 1/3 cup water in a medium saucepan, making sure not to get sugar on the sides of the pan. Cook over medium-high heat, stirring occasionally to help cook evenly, until sugar is completely dissolved, about 5 minutes. Use a pastry brush to brush water on the sides of the pan if sugar gets on them, to prevent crystallization.

Step 7

Continue cooking caramel without stirring, until deep amber color, 5-7 minutes.

Step 8

Pour in heavy cream, butter and salt and stir, cooking 2-3 minutes.