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1
In a large mixing bowl add the eggs, sugar, cinnamon, nutmeg and vanilla and whisk well.
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2
Put 1 cup of cream and the pumpkin puree in a saucepan and bring to a simmer on low heat, stirring constantly.
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3
Once the cream has begun to simmer, spoon about 1 cup of the pumpkin mixture into the egg mixture and whisk until incorporated.
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4
Pour the egg mixture into the pumpkin mixture, whisk together and simmer for 1 minute.
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5
Remove from the heat and set aside to cool for 5 minutes.
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6
Arrange a layer of chocolate wafers in the bottom of a 9-inch springform cake pan.
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7
Overlap the cookies a bit.
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8
Whisk the mascarpone into the cooled pumpkin cream.
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9
Pour about 1 cup of pumpkin cream over the cookie layer in the pan.
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10
Spread the cream evenly with a spatula.
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11
Add another layer of cookies over the cream and more cream over the cookies.
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12
Repeat until all of the cookies and cream are used.
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13
You should end up with a layer of cookies on top.
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14
Cook's Note: Use all of the cookies, even the broken bits.
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15
The cookies will meld into the cream as the pie sets, so you don't have to worry about using whole ones.
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16
Whip the remaining 1 cup heavy cream with 1 tablespoon sugar with a whisk or an electric mixer, until you have stiff peaks.
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17
Spread the cream over the pie.
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18
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
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19
Remove the ring from the cake pan, sprinkle the top of the pie with toasted pumpkin seeds and serve.
