Pumpkin-orange Mascarpone Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 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 (15 ounce) can pumpkin puree
• 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 creme fraiche

Recipe

• 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 teaspoons 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, creme fraiche, and remaining 2 tablespoons sugar and 1 teaspoons orange liqueur in a large bowl until soft peaks form. serve pie with orange whipped cream.