| Level: | Easy |
| Total: | 8 hr 10 min |
| Prep: | 10 min |
| Inactive: | 8 hr |
| Yield: | One 9-inch pie |
Ingredients
- 1 1/2 cups heavy cream
- 2 large eggs, separated
- 1/3 cup plus 1 tablespoon sugar
- 1 cup mascarpone, at room temperature
- 1/2 cup canned pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 cups brewed espresso, at room temperature
- One 5.3-ounce package gluten-free ladyfingers, such as Schar
- Bittersweet or semisweet chocolate, for shaving
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form; transfer to a small bowl and refrigerate.
- In the cleaned bowl of the stand mixer fitted with the cleaned whisk attachment, beat the egg whites on high speed until soft peaks form. Add 1 tablespoon sugar and beat until stiff peaks form; transfer to a small bowl.
- In the cleaned bowl of the stand mixer fitted with the cleaned whisk attachment, beat together the egg yolks and the remaining 1/3 cup sugar on high speed until thickened and pale yellow. Gently fold the mascarpone, pumpkin puree, pumpkin pie spice and a third of the whipped cream into the egg yolk mixture. Gently fold in the whipped egg whites and refrigerate.
- Place the espresso in a shallow plate. Dip both sides of the ladyfingers into the espresso and arrange in a 9-inch pie dish to completely line the bottom. Top with half of the pumpkin mixture, more espresso-dipped ladyfingers and the remaining pumpkin mixture. Top the pie with the remaining whipped cream and chocolate shavings. Refrigerate 8 hours or up to overnight, until ready to serve.
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