Mary
Pumpkin-Orange Mascarpone Pie
Serves 8
This was our Thanksgiving dessert this year. In an effort to not have the regular pumpkin pie and persimmon pudding. I found this jazzed up Thanksgiving dessert which everyone liked.
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 tablespoons sugar
3 eggs
1 can pumpkin puree (15 ounces)
2 teaspoons orange-flavored liqueur, such as Grand Marnier
1 1/2 teaspoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon freshly ground nutmeg
¼ teaspoon salt
1 cup heavy whipping cream
½ cup crème fraîche
Preheat oven to 325 degrees. In a 10-inch 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 degrees. 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 teaspoon 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. Cool to room temperature, then chill at least 6 hours and up to overnight.
When ready to serve, beat cream, crème fraîche, and remaining tablespoons sugar and 1 teaspoon orange liqueur in a large bowl until soft peaks form. Serve pie with orange whipped cream