Pumpkin Orange Mascarpone Pie Recette

Indulge in this autumnal twist on a classic! Our Pumpkin Orange Mascarpone Pie, inspired by Sunset Magazine, features a gingersnap crust and a creamy, dreamy filling infused with warm pumpkin, zesty orange, and a touch of spice. This elegant dessert is perfect for Thanksgiving, fall gatherings, or any time you crave a sophisticated and delicious treat.

Préparation 30 min

Cuisson 80 min

Calories 622.9 kcal

Protéines 15g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Pumpkin Orange Mascarpone Pie

1 ½ cups gingersnap crumbs
¼ cup melted unsalted butter
8 ounces cream cheese, softened
4 ounces mascarpone cheese, softened
⅔ cup granulated sugar, 2 tablespoons granulated sugar
2 large eggs
1 ½ cups pumpkin puree
2 teaspoons orange liqueur
1 tablespoon orange zest
Lemon Zest (not used in recipe)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
A pinch of salt
1 cup heavy whipping cream
2 tablespoons crème fraîche

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Comment préparer Pumpkin Orange Mascarpone Pie

Preheat oven to 325°F (160°C).
In a 10-inch pie pan, combine 1 ½ cups gingersnap crumbs and ¼ cup melted unsalted butter. Press firmly into the bottom and up the sides of the pan to form a crust.
Bake for 6 minutes. Remove from oven and set aside to cool.
Increase oven temperature to 350°F (175°C).
In a large bowl, beat together 8 ounces cream cheese (softened), 4 ounces mascarpone cheese (softened), and ⅔ cup granulated sugar until smooth and creamy.
Add 2 large eggs one at a time, beating well for 30 seconds after each addition.
Stir in 1 ½ cups pumpkin puree, 1 teaspoon orange liqueur (e.g., Grand Marnier or Cointreau), 1 tablespoon orange zest, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a pinch of salt.
Mix until completely smooth and well combined.
Pour the filling into the prepared crust.
Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
Let the pie cool completely to room temperature on a wire rack.
Refrigerate for at least 6 hours, or preferably overnight, to allow the filling to set completely.
Just before serving, prepare the whipped cream: In a chilled bowl, beat 1 cup heavy cream, 2 tablespoons crème fraîche, 2 tablespoons granulated sugar, and 1 teaspoon orange liqueur until soft peaks form.
Top each slice of pie with a dollop of orange whipped cream and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

117g

Fat

102g

Carbs

22g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Pies And Tarts Desserts Eggs Dairy Vegetables Oven Holiday Event Pies Cheese Thanksgiving Squash Equipment Small Appliance Mixer 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Pumpkin Orange Mascarpone Pie ?

Pumpkin Orange Mascarpone Pie prend environ 110 minutes du début à la fin — environ 30 minutes de préparation et 80 minutes de cuisson.

Combien de calories contient Pumpkin Orange Mascarpone Pie ?

Pumpkin Orange Mascarpone Pie contient environ 622.9 calories par portion, avec environ 15 g de protéines, 22 g de glucides et 57 g de lipides.

De quels ingrédients ai-je besoin pour Pumpkin Orange Mascarpone Pie ?

Les principaux ingrédients de Pumpkin Orange Mascarpone Pie sont Gingersnap Crumbs, Unsalted Butter, Cream Cheese, Mascarpone Cheese, Sugar, Eggs. Consultez la liste complète avec les quantités ci-dessus.