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Tuesday, November 13, 2012
Pumpkin Orange Mascarpone Pie
Thanksgiving approacheth. And while we all have our favorites and tradition does not allow us to stray much from the set menu that we have used for years, I offer you my favorite pumpkin pie from Sunset Magazine. It is a pie with depth. With character. With serious OMG flavor. With mascarpone cheese, a hint of orange flavor and a gingersnap (brilliant!) crust. This will kick your regular old pumpkin pie in a pastry crust to the curb...I promise you.
And you can make it in advance. Which ups the usefulness quotient by one hundred thousand for me...and hopefully for you.
8 ounces mascarpone cheese (thank you Trader Joes, for carrying this item all the time!)
2/3 cup plus 2 tbsp. sugar
1 can pumpkin purée (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 crème fraîche
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, 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, crème fraîche, and remaining 2 tbsp. sugar and 1 tsp. orange liqueur in a large bowl until soft peaks form. Serve pie with orange whipped cream.