PUMPKIN-CHOCOLATE CREAM PIE

Pumpkin-Chocolate Cream Pie image

Provided by Danny Boome

Categories dessert

Time 12h20m

Yield 6 to 8 servings

Number Of Ingredients 11

3 eggs
1/4 cup light brown sugar, packed
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
2 cups heavy cream, divided
1 (15-ounce) can pumpkin puree
2 (9-ounce) packages chocolate wafer cookies
16 ounces mascarpone cheese
1 tablespoon sugar
1/2 cup toasted pumpkin seeds, no shells, roughly chopped

Steps:

In a large mixing bowl add the eggs, sugar, cinnamon, nutmeg and vanilla and whisk well.
Put 1 cup of cream and the pumpkin puree in a saucepan and bring to a simmer on low heat, stirring constantly. Once the cream has begun to simmer, spoon about 1 cup of the pumpkin mixture into the egg mixture and whisk until incorporated. Pour the egg mixture into the pumpkin mixture, whisk together and simmer for 1 minute. Remove from the heat and set aside to cool for 5 minutes.
Arrange a layer of chocolate wafers in the bottom of a 9-inch springform cake pan. Overlap the cookies a bit.
Whisk the mascarpone into the cooled pumpkin cream. Pour about 1 cup of pumpkin cream over the cookie layer in the pan. Spread the cream evenly with a spatula. Add another layer of cookies over the cream and more cream over the cookies. Repeat until all of the cookies and cream are used. You should end up with a layer of cookies on top.
Whip the remaining 1 cup heavy cream with 1 tablespoon sugar with a whisk or an electric mixer, until you have stiff peaks. Spread the cream over the pie. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Remove the ring from the cake pan, sprinkle the top of the pie with toasted pumpkin seeds and serve.