Decadent mascarpone cheese, whipped cream, pumpkin & pumpkin pie spice, in a gingersnap crust & pumpkin pie spice whipped cream.
Prep Time1 hourhr
Refrigeration6 hourshrs
Servings: 8
Author: Portlandia Pie Lady
Ingredients
Pumpkin Cream Filling
1cupheavy whipping cream
8ouncesmascarpone cheese(cream cheese can be substituted)
1-1/2cups powdered sugar
1cuppumpkin puree
2teaspoons pumpkin pie spice
1-1/2teaspoons vanilla
1 to 2tablespoonsgingersnap crumbs for garnish
Pumpkin Pie Spice Whipped Cream
1-1/2cupsheavy whipping cream
1/4cupbrown sugar
3/4teaspoonpumpkin pie spice
Gingersnap Crust (one 9-inch crust)
1-1/2cupgingersnap crumbs(see notes below for gluten free substitute)
4tablespoonsbutter, melted
Instructions
Gingersnap Crust
Preheat oven to 350 F.
In a medium sized bowl, use a fork and mix the cookie crumbs and the melted butter thoroughly.
Press into a 9-inch pie plate and bake for 6 minutes.
Remove from oven and cool completely before adding filling.
Pumpkin Pie Spice Whipped Cream
In a large bowl with an electric mixer (like KitchenAid) beat the heavy cream, brown sugar, and pumpkin pie spice until very stiff peaks form. (About 5 minutes depending on mixer.)
Cover and refrigerate until ready to serve pie.
Pumpkin Cream Filling & Assembly
In a large bowl with an electric mixer (like KitchenAid) beat the heavy cream until very stiff peaks form, set aside.
In a separate bowl, with an electric mixer, beat the mascarpone cheese until creamy, about 1 minute.
Add the powdered sugar and beat with mixer until thoroughly mixed, about another 2 minutes.
Add the pumpkin, pumpkin pie spice and vanilla. Beat with mixer until thoroughly combined and creamy smooth.
Foldl in the whipped cream and spread into the cooled gingersnap crust.
Refrigerate 6 to 8 hours or overnight.
Serve with pumpkin pie spice whipped cream and garnish with extra gingersnap crumbs.
Notes
Gluten Free Crumb Crust Alternatives:Cheerios Oat Crunch Honey Oat flavor (Dark Gold Box, not white box) or Barbara's Puffins Cereal. If you are not sure you have the right Cheerios, read label, they do have a gluten free version that is fairly easy to find.You can also used regular Cheerios, add 1/4 cup brown sugar, and 1/2 teaspoon ginger and dash of cinnamon. Grind to fine mix in blender or food processor. (1-1/2 cups blended ground cereal, 1/2 teaspoon ginger and dash of cinnamon, and 5 tablespoons melted butter). Press into pie plate. Bake 5-6 minutes at 350 F, and cool before using.
Great Value & Glutino brands both have gluten free sandwich cookies.