Marscapone Gingersnap Pumpkin Pie

Pumpkin is probably my favorite flavor pie. I love just a traditional one; no need to fix something that’s not broken right? So I took a traditional filling and added a couple of small twists to complement it’s deliciousness. Basically just a gingersnap crust because I love Fall flavors, and a marscapone cream to top it off.

Zazzed-up pumpkin pie = success.

Marscapone Gingersnap Pumpkin Pie
Makes one 9-inch pie

Crust:

• 1-1/2 c gingersnap crumbs (about 40 store-bought cookies)
• 1/2 c unsalted butter, melted
• 2 Tbsp granulated sugar

Filling:

• 1 (15 oz) can pumpkin
• 1 (12 oz) can evaporated milk
• 3/4 cup granulated sugar 
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 2 eggs

 Marscapone Cream:

• 4 oz marscapone
• 4 oz heavy cream
• 2-1/2 Tbsp granulated sugar

Directions:

Preheat oven to 350F. 

Mix together your cookie crumbs, sugar and butter until combined. Press firmly into your pie pan and bake from 10-12 minutes. Let cool for at least 10 minutes. Change oven temperature to 425F.
 

For the filling:
In a small bowl, combine the sugar, cinnamon, ginger and salt. In a separate large bowl, beat your eggs and then add your pumpkin and evaporated milk. Stir in the dry ingredients then pour the filling into your crust. Bake for 15 minutes. Then lower the temperature to 350F and bake for another 40-50 minutes until set (a knife poked through the middle comes out clean). Cool at room temperature for about 2 hours then refrigerate.

For the cream:
Place the marscapone and heavy cream together in a large mixing bowl. Beat until they are combined, then while still beating add your sugar. Continue to beat until stiff peaks form. When ready to serve the pie, place a dollop of cream on each piece. Refrigerate leftovers.

Filling recipe adapted from Libby’s.

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