PUMPKIN-ORANGE MASCARPONE PIE

PUMPKIN-ORANGE MASCARPONE PIE image

Yield 8 servings

Number Of Ingredients 16

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2 cups finely crushed gingersnap crumbs (about 32 gingersnaps)
6 tablespoons unsalted butter, melted (try 4 Tbs)
4 ounces cream cheese, at room temperature
8 ounces mascarpone cheese
2/3 cup plus 2 tbsp. sugar
3 eggs
1 can pumpkin purée (15 oz.)
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 crème fraîche

Steps:

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 tsp. 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, crème fraîche, and remaining 2 tbsp. sugar and 1 tsp. orange liqueur in a large bowl until soft peaks form. Serve pie with orange whipped cream. NUTRITION PER SERVING CALORIES 643(66% from fat); FAT 47g (sat 28g); PROTEIN 8.7g; CHOLESTEROL 195mg; SODIUM 362mg; FIBER 1.6g; CARBOHYDRATE 48g