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
How to Make It
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.
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.
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.
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.
Made this pie last Thanksgiving for a family who hates pumpkin pie. Everyone asked for it again for Christmas and the orders keep coming in to make it again this year. Outstanding! I didn't change anything.
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