Leo Gong
Total Time
1 Hour 20 Mins
Makes 8 servings

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

brenro's Review

November 29, 2013
This was good but well short of what I hoped it would be. The flavor of the mascarpone wasn't very prevalent and I didn't get much orange flavor from the whipped topping.

railatme's Review

November 21, 2010
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.