Karen Dick jazzes up the traditional Thanksgiving dessert with mascarpone, a hint of orange flavor, and a gingersnap crust.

Karen Dick, Santa Barbara, CA
This Story Originally Appeared On sunset.com

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Leo Gong

Recipe Summary

total:
1 hr 20 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

643 calories; calories from fat 66%; protein 8.7g; fat 47g; saturated fat 28g; carbohydrates 48g; fiber 1.6g; sodium 362mg; cholesterol 195mg.