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Pumpkin-Orange Mascarpone Pie

Leo Gong
Total time 1 hr, 20 mins
Yield Makes 8 servings
Karen Dick jazzes up the traditional Thanksgiving dessert with mascarpone, a hint of orange flavor, and a gingersnap crust.

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 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

Nutrition Information

  • calories 643
  • caloriesfromfat 66 %
  • protein 8.7 g
  • fat 47 g
  • satfat 28 g
  • carbohydrate 48 g
  • fiber 1.6 g
  • sodium 362 mg
  • cholesterol 195 mg

How to Make It

  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.

  5. Note: Nutritional analysis is per serving.