Pumpkin-Orange Mascarpone Pie

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

Preparation

1. 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. 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. 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. 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.