Pumpkin-Orange Mascarpone Pie

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

• Ready In: 1 hr 20 mins
• Serves: 8

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 (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

Directions

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.