Prep 30 mins
Cook 50 mins
A different spin on the traditional pumpkin pie, from Sunset magazine.
- 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
- 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.
- 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.
- 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, 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.
This is a good pie, but I was hoping for great. I think for us the mixture is a little too creamy and it can use more spices. But, it is pretty darn good...thanks for posting!