Ingredients

• 3 eggs
• 1/4 cup light brown sugar, packed
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 2 cups heavy cream, divided
• 1 (15-ounce) can pumpkin puree
• 2 (9-ounce) packages chocolate wafer cookies
• 16 ounces mascarpone cheese
• 1 tablespoon sugar
• 1/2 cup toasted pumpkin seeds, no shells, roughly chopped

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Instructions

1. In a large mixing bowl add the eggs, sugar, cinnamon, nutmeg and vanilla and whisk well.
2. Put 1 cup of cream and the pumpkin puree in a saucepan and bring to a simmer on low heat, stirring constantly. Once the cream has begun to simmer, spoon about 1 cup of the pumpkin mixture into the egg mixture and whisk until incorporated. Pour the egg mixture into the pumpkin mixture, whisk together and simmer for 1 minute. Remove from the heat and set aside to cool for 5 minutes.
3. Arrange a layer of chocolate wafers in the bottom of a 9-inch springform cake pan. Overlap the cookies a bit.
4. Whisk the mascarpone into the cooled pumpkin cream. Pour about 1 cup of pumpkin cream over the cookie layer in the pan. Spread the cream evenly with a spatula. Add another layer of cookies over the cream and more cream over the cookies. Repeat until all of the cookies and cream are used. You should end up with a layer of cookies on top.
5. Whip the remaining 1 cup heavy cream with 1 tablespoon sugar with a whisk or an electric mixer, until you have stiff peaks. Spread the cream over the pie. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
6. Remove the ring from the cake pan, sprinkle the top of the pie with toasted pumpkin seeds and serve.