Sweet Pie Crust:
Prepare sweet pie crust. Roll out dough; fit into 9-inch pie plate, fluting edge of crust or decorating as desired. Place in freezer 10 minutes.
Preheat oven to 400°F.
2 (3 oz) package cream cheese, softened
18 oz container fresh ricotta cheese
1 (16 oz) can solid pack plain pumpkin
2 large eggs
1/2 cup light brown sugar, firmly packed
2 tbsp grated orange peel
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 cup orange marmalade
1/2 cup heavy cream
2 tbsp confectioners sugar
1 tbsp grated orange peel
1 tbsp orange flavored liqueur, optional
2 naval oranges, cut into thin wedges
fresh mint leaves, optional
In food processor or blender, process cream cheese and ricotta until well blended and smooth. Add pumpkin, eggs, brown sugar, 2 tablespoons grated orange peel, salt, cinnamon and nutmeg; process until thoroughly blended. Pour mixture into prepared crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake pie 35 minutes longer until filling is firm in center and knife inserted comes out clean. Cool on wire rack.
Spread marmalade over surface of cooled pie. In small bowl of electric mixer at high speed, beat cream and confectioners sugar until stiff peaks form. Stir in 1 tablespoon grated orange peel and orange-flavored liqueur (if desired). Swirl cream over center of pie. Arrange orange wedges around outside edge. Decorate with mint leaves, if desired.