Prepare the spelt crust by rolling out the spelt dough into an 11-inch circle and lining a 9-inch pie plate. Crimp the edges and freeze for 30 minutes.

Preheat the oven to 400°F (200°C), then blind bake the crust with parchment and weights for 25 minutes. Remove weights and bake for an additional 5-10 minutes until golden.

In an electric mixer, combine mascarpone and granulated sugar, then add 1 egg and vanilla. Set aside 1/2 cup of this mixture.

Combine the remaining mascarpone mixture with the remaining eggs, brown sugar, pumpkin puree, spices, and salt. Blend until smooth.

Layer half of the pumpkin filling in the crust, add dollops of reserved mascarpone, top with remaining pumpkin filling, and swirl to create a marbled effect.

Bake the pie at 325°F (165°C) for 45-55 minutes until the center is slightly wobbly but puffed.

Let the pie cool at room temperature for an hour, then refrigerate for at least 6 hours before serving.