My long-standing feud with pumpkin pie continues. I didn’t really have a lot of motivation to try to tackle it this year, but then Siobhan from Food Fixe posted a recipe. With mascarpone cheese. And it was on.

I think the big issue I have with pumpkin pie is that since I really hate it, I don’t taste it, and then I have problems making adjustments. I need to get over my gag reflex (ugh, pumpkin puree is sooo disgusting) and become clinical about the flavor and texture.

I love that this recipe is so easy. Really, most pumpkin pie recipes are pretty simple. I already had pie dough ready in the freezer, so I just had to make the filling.

My goal, as always, is to give Larry a bite of the pie and have him declare it the best pumpkin pie he’s ever had. The good news is that my pies have improved – I’m not having a lot of disasters anymore.

This pie is silky smooth and has a nice texture from the cheese. Probably some tang, too, but I wouldn’t know. I just know I like mascarpone a lot, especially in pies.

I deviated, and that was probably my downfall. I was sloppy in adding the spices, and I got a little vigorous with the Microplane when I was adding nutmeg. I can’t help it, I love grating nutmeg. And I love the aroma that wafts up.

Larry thought the pie was good, but not great (too much nutmeg). I suggested that maybe the problem is that pumpkin pie is by nature awful, and this is why it’s never great.

• Pumpkin-Mascarpone Pie (Food Fixe)