Pumpkin-Orange Mascarpone Pie Recipe

Name: Pumpkin-Orange Mascarpone Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 puree (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 creme fraiche

Servings: persons

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 puree (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 creme fraiche

1
Preheat oven to 325u00b0. 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 350u00b0. 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.
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 tbsp. sugar and 1 tsp. orange liqueur in a large bowl until soft peaks form. Serve pie with orange whipped cream.
5
Note: Nutritional analysis is per serving.

1019

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Pumpkin-Orange Mascarpone Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Orange Mascarpone Pie

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