Leo Gong
YieldsMakes 8 servingsTotal Time1 hr 20 mins
AuthorKaren Dick, Santa Barbara, CA,
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
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
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
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
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
5

Note: Nutritional analysis is per serving.

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

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5
5

Note: Nutritional analysis is per serving.

Pumpkin-Orange Mascarpone Pie