Pink Wings: Marscapone Gingersnap Pumpkin Pie

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.

Linking with Totally Talented, Tues Table, Two Cup, Share It, Treasure Box, Create It,Weekend Re-Treat,


20 comments :

  1. Holy hell. Making a ginger snap crust is the most genius thing i've ever heard in all my twenty-five years. I'm trying to imagine what it'd taste like and all I keep coming up with is "heaven. pure heaven."

    xo marlen
    Messages on a Napkin

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    1. Bahaha you are too funny! I didn't think it was all that creative but it definitely was yummy ^^

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  2. This is incredible - thanks for sharing this recipe!!

    - Deniz
    www.dressedupdeniz.com

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  3. All of your recipes are soo amazing! I wish I was brave enough to cook here lol.

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    1. Haha! I wish I could give you tips but I have no idea what it's like to live over there and I think it is the coolest thing

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  4. This recipe looks amazing. I hope this tasted delicious! All of your recipes look amazing all the time!

    Denise
    www.fashionloveletters.com

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    Replies
    1. Thanks Denise :):) I never post anything I don't myself love so in my opinion it was delish~

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  5. Looks delish! Thanks for sharing :)

    — Michelle | MXP STYLE

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  6. Damn this looks amazing! I recently discovered how good pumpkin is. I only used it for soup before but wow, I just love the taste.

    Definitely something I'll try out :)

    x Aurélie

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    Replies
    1. Just recently?! That's cray! I'm glad you like it!

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  7. Just stumbled onto your blog and nearly drooled looking at these photos. Wish I could buy a slice! (or make the pie...but alas, I am traveling and have no kitchen).

    Yum!!

    Jen
    www.lifeunrefined.com

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  8. This looks so good! Thanks for sharing the recipe!
    ~Tatiana
    http://www.weshopinheels.com

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  9. YUUUUUMMMM!!!!!

    www.simplydavelyn.com

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