Pumpkin-Orange Mascarpone Pie

By Sunset
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2 cups finely crushed gingersnap crumbs (about 32 gingersnaps)

6 tablespoons unsalted butter, melted

4 ounces cream cheese, at room temperature

8 ounces mascarpone cheese

2/3 cup plus 2 tbsp. sugar

3 eggs

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

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