Caramel Mascarpone Pumpkin Pie

I made two pumpkin pies last fall to find my favorite one, and I ended up combining two recipes. I used the crust from this pie, which was a quick puff pastry. It produces an ultra-flaky crust with a great butter flavor. The filling in this pie was good, but the burnt sugar caramel was a little strong, and I loved the filling of the Flour cookbook pumpkin pie more. Then I used the mascarpone whipped cream (very yummy) and the decorations of this pie. I made this pie for Thanksgiving and it was pretty well-liked. I will still experiment with pie recipes to find my favorites. However, it is often the case that I cannot find a recipe I really like, so I then tweak several to how I like it. It takes practice and learning from mistakes, but it often brings sweeter results.