Pumpkin-Orange Mascarpone Pie

• 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 325u0b0. 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 350u0b0. 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.

gingersnap crumbs, unsalted butter, cream cheese, mascarpone cheese, sugar, eggs, pumpkin puruee, orangeflavored liqueur, orange zest, freshly grated lemon zest, ground cinnamon, ground ginger, freshly ground nutmeg, salt, heavy whipping cream, crueme fraueeche

Taken from www.myrecipes.com/recipe/pumpkin-orange-mascarpone-pie (may not work)