Forktionary

Pumpkin Orange Mascarpone Pie Recipe

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.

Prep Time 30 mins
Cook Time 80 mins
Calories 622.9 kcal
Protein 15g
Rating 4.0 (1 Reviews)
Pumpkin Orange Mascarpone Pie 21

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Orange Mascarpone Pie

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pumpkin Orange Mascarpone Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Pumpkin Orange Mascarpone Pie

  1. Preheat oven to 325°F (160°C).
  2. 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.
  3. Bake for 6 minutes. Remove from oven and set aside to cool.
  4. Increase oven temperature to 350°F (175°C).
  5. 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.
  6. Add 2 large eggs one at a time, beating well for 30 seconds after each addition.
  7. 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.
  8. Mix until completely smooth and well combined.
  9. Pour the filling into the prepared crust.
  10. Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
  11. Let the pie cool completely to room temperature on a wire rack.
  12. Refrigerate for at least 6 hours, or preferably overnight, to allow the filling to set completely.
  13. 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.
  14. 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