Pumpkin-Orange Mascarpone Pie

Name: Pumpkin-Orange Mascarpone Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 2 cups finely crushed gingersnap crumbs (about 32 gingersnaps); 6 tablespoons unsalted butter, melted; 4 ounces cream cheese, at room temperature; 8 ounces mascarpone cheese; 2/3 cup plus 2 tbsp. sugar; 3 eggs; 1 (15 ounce) can pumpkin puree; 2 teaspoons orange-flavored liqueur, such as Grand Marnier; 1 1/2 teaspoons freshly grated orange zest; 1 teaspoon freshly grated lemon zest; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon freshly ground nutmeg; 1/4 teaspoon salt; 1 cup heavy whipping cream; 1/2 cup creme fraiche

Submitted by Pinay0618

"A different spin on the traditional pumpkin pie, from Sunset magazine."

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Ready In:: 1hr 20mins
Ingredients:: 16
Serves:: 8

ingredients

2 cups finely crushed gingersnap crumbs (about 32 gingersnaps)
6 tablespoons unsalted butter, melted
4 ounces cream cheese, at room temperature
8 ounces mascarpone cheese
²⁄₃ cup plus 2 tbsp. sugar
3 eggs
1 (15 ounce) can pumpkin puree
2 teaspoons orange-flavored liqueur, such as Grand Marnier
1 ¹⁄₂ teaspoons freshly grated orange zest
1 teaspoon freshly grated lemon zest
1 teaspoon ground cinnamon
¹⁄₂ teaspoon ground ginger
¹⁄₂ teaspoon freshly ground nutmeg
¹⁄₄ teaspoon salt
1 cup heavy whipping cream
¹⁄₂ cup creme fraiche

directions

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.
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.
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.
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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Reviews

This is a good pie, but I was hoping for great. I think for us the mixture is a little too creamy and it can use more spices. But, it is pretty darn good...thanks for posting!

CaliforniaJan