Pumpkin-Orange Mascarpone Pie |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A different spin on the traditional pumpkin pie, from Sunset magazine. 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:
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 teaspoons 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, 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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