"A different spin on the traditional pumpkin pie, from Sunset magazine."
finely crushed gingersnap crumbs
( about 32 gingersnaps)
unsalted butter, melted
cream cheese, at room temperature
plus 2 tbsp. sugar
1 (15 ounce) cans
orange-flavored liqueur, such as Grand Marnier
1 1/2 teaspoons
freshly grated orange zest
freshly grated lemon zest
freshly ground nutmeg
heavy whipping cream
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.