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

 

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