Pumpkin-Orange Mascarpone Pie

“A different spin on the traditional pumpkin pie, from Sunset magazine.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°. In a 10-in. pie pan, stir together gingersnap crumbs with melted butter and press into a crust. Bake until set, about 6 minutes. Set aside.
  2. Increase heat to 350°. Beat cream cheese, mascarpone, and 2/3 cup sugar in a large bowl until smooth. Add eggs one at a time, beating for 30 seconds after each egg. Add pumpkin, 1 teaspoons orange liqueur, citrus zests, cinnamon, ginger, nutmeg, and salt. Mix until smooth.
  3. Pour filling into crust and bake until edges are firm but center still jiggles a bit, 45 to 50 minutes (bake any extra filling in ramekins). Cool to room temperature, then chill at least 6 hours and up to overnight.
  4. When ready to serve, beat cream, creme fraiche, and remaining 2 tablespoons sugar and 1 teaspoons orange liqueur in a large bowl until soft peaks form. Serve pie with orange whipped cream.

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