Make the pie dough first! It needs to be parbaked and cooled before baking this mascarpone pumpkin pie.

Whisk together 1 1/4 cups all-purpose flour and 1/4 tsp fine salt.

Add 1/2 cup of cold, cubed butter into the flour and gently toss to coat the butter cubes.

Use your pointer finger and thumb to squish the butter cubes into flakes that are about the size of a halved walnut.

Make a well in the center of the flour mixture and pour in 1/4 cup ice cold water. Toss the flour into the water, then gently knead the dough until it starts to come together. Add additional water 1 Tbsp at a time, until you can form a dough ball.

Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 425 F or 220 C.

Lightly flour your counter and roll out the pie crust into a circular shape that is about 1 inch wider than your pie pan.

Carefully lift the pie crust and place into a 9-inch pie pan. Trim away any overhanging pie dough that's more than 1/2 inch over the edge of the pan with a clean pair of kitchen scissors. Tuck the edge of the pie crust underneath itself along the edges to make a pretty crust.

Crimp the crust using your knuckle and fingers, then dock the base and sides of the pie crust with a fork.

Place a large square of parchment paper over the pie crust and fill the pie pan fully with pie weights or dry beans.

Place the pie pan on a large baking sheet to catch any rogue butter drips and bake for 15-17 minutes or until the edges appear set and are just starting to brown.

Remove the pie weights and bake for an additional 2-3 minutes until the bottom of the pie crust looks set. Set the crust aside to fully cool.

Preheat oven to 375 F or 190 C.

Whisk together 3 large eggs, 1/2 cup light brown sugar, 1/2 granulated sugar and 1 tsp vanilla extract in a medium-sized bowl until combined.

Add 2 cups pumpkin puree, 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground cloves, 1/4 tsp ground nutmeg and 1/2 tsp salt and stir until incorporated.

Stir in 1 cup mascarpone cheese, mixing until the batter in smooth.

Pour into the cooled, parbaked pie crust and bake for 35-40 minutes until the filling seems set around the edges. The middle will still be a bit jiggly but that's how it's supposed to be.

Cool completely, then place in the fridge for 2 hours to chill before topping and serving.

Fill a medium-sized pot with about 2 inches of water and place over a medium heat until simmering.

Place a medium bowl over the pot and add 2 egg whites, pinch of cream of tartar, 1/2 cup granulated sugar and 1 tsp vanilla extract.

Whisk continuously until the mixture reaches 160 F (71 C).

Remove from the heat and pour into the bowl of a stand mixer. Mix on a medium high speed for about 2 minutes until the meringue has medium peaks.

Scoop the meringue onto the cooled pumpkin pie and use a kitchen torch to toast the meringue.