Pumpkin-Orange Mascarpone Pie

Pumpkin-Orange Mascarpone Pie
Photo by Leo Gong

Ingredients

  • 4 ounces cream cheese, at room temperature
  • ½ teaspoon ground ginger
  • 1 can pumpkin purée (15 oz.)
  • 1 cup heavy whipping cream
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • + 9 more ingredients
    • 1 teaspoon freshly grated lemon zest
    • 1 ½ teaspoons freshly grated orange zest
    • 8 ounces mascarpone cheese
    • 2 cups finely crushed gingersnap crumbs (about 32 gingersnaps)
    • 3 eggs
    • 2/3 cup plus 2 tbsp. sugar
    • ½ teaspoon freshly ground nutmeg
    • ½ cup crème fraîche
    • 2 teaspoons orange-flavored liqueur, such as Grand Marnier

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, bea...

View full recipe at My Recipes

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