Pumpkin Orange Mascarpone Pie

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A different spin on the traditional pumpkin pie, from sunset magazine.

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Steps

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Preheat oven to 325.

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In a 10-in.

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Pie pan , stir together gingersnap crumbs with melted butter and press into a crust.

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Bake until set , about 6 minutes.

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Set aside.

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Increase heat to 350.

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Beat cream cheese , mascarpone , and 2 / 3 cup sugar in a large bowl until smooth.

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Add eggs one at a time , beating for 30 seconds after each egg.

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Add pumpkin , 1 teaspoons orange liqueur , citrus zests , cinnamon , ginger , nutmeg , and salt.

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Mix until smooth.

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Pour filling into crust and bake until edges are firm but center still jiggles a bit , 45 to 50 minutes.

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Cool to room temperature , then chill at least 6 hours and up to overnight.

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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.

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Serve pie with orange whipped cream.

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Ingredients

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gingersnap crumbs, unsalted butter, cream cheese, mascarpone cheese, sugar, eggs, pumpkin puree, orange-flavored liqueur, orange zest, lemon zest, ground cinnamon, ground ginger, nutmeg, salt, heavy whipping cream, creme fraiche