Ingredients:
For the chocolate crust:
8 ounces(227 grams) chocolate wafer cookies
8 tablespoons(113 grams) unsalted butter, melted
1/4 teaspoonkosher salt
2 tablespoons(27 grams) packed light brown sugar
For the filling:
1 (15-ounce) can of 100% pure pumpkin (425 grams)
2/3 cup(135 grams) packed light brown sugar
1 teaspooncinnamon
1 teaspoonground ginger
3/4 teaspoonnutmeg
1/2 teaspoonkosher salt
8 ounces(226 grams) BelGioioso Mascarpone cheese
2 large eggs
1/4 cupheavy cream
1 teaspoonvanilla extract
For the whipped mascarpone topping:
1 cupheavy cream
1/2 cup(112 grams) BelGioioso Mascarpone cheese
2 tablespoons(14 grams) powdered sugar
1 teaspoonvanilla extract
Optional: chocolate shavings, for garnish (tip: Use a vegetable peeler or knife to shave thin, flat pieces from a bar of chocolate)
Directions:
To make the crust: In a food processor, pulse the cookies until they’re finely ground. In a medium bowl, combine the cookie crumbs, melted butter, salt, and brown sugar, and mix until integrated. Press mixture evenly into the bottom and up the sides of a 9-inch pie plate. (Tip: Use the flat bottom of a measuring cup to firmly press the crumbs into the pan.)
Preheat the oven to 350°F, and chill the crust in the fridge or freezer for about 20 minutes while the oven comes to temperature.
Bake the crust for 10 to 12 minutes, or until set. Transfer to a rack and cool completely. (Tip: If the crust puffs up at all while baking, flatten it using the bottom of a measuring cup immediately after it’s out of the oven.)
To make the filling and bake the pie: In a large bowl, whisk together the pumpkin and Mascarpone cheese with the remaining ingredients until smooth. (Note: Keep the Mascarpone cheese in the fridge until you’re ready to use it.) Pour the filling into the cooled crust, smoothing it across the top. Bake for 45 minutes to 1 hour, or until the filling is set but still slightly wobbly in the center (or reaches an internal temperature of 175°F in the middle). Transfer to a rack and cool completely.
To make the whipped mascarpone and serve: Using a hand or stand mixer, combine heavy cream, Mascarpone, powdered sugar, and vanilla in a mixing bowl. Beat until soft peaks form.
To serve, spoon the topping over the pie, and top with chocolate shavings (if using).