Desserts/ Gluten Free/ Low Carb/ Vegetarian

Crustless Pumpkin & Mascarpone Pie

A crustless pie could also be called a baked custard but I am going to be fast and loose with the definition of pie!   You could use this as a filling for a gluten free pie with a crust too if you wished. 

A crustless pumpkin pie could also be called a baked custard but I am going to be fast and loose with the definition of pie!   You could use this as a filling for a gluten free pie with a crust too if you wished. 

A crustless pie could also be called a baked custard but I am going to be fast and loose with the definition of pie!   You could use this as a filling for a gluten free pie with a crust too if you wished. 

 The Mascarpone adds a richness and smoothness to the dish. It’s easy to make and is just delicious warm, with a side of cream.  There is just something about the combination of pumpkin and the warm spices that I adore. 

I used a baking dish, purely as I do not have a large pie dish.  I think it would look nicer in a pie dish though. Feel free to play around with the spices and add more of your favourite pumpkin flavourings!

INGREDIENTS

1 cup pumpkin puree

1 cup erythritol (or sweetner alternative of your choice)

2 eggs

1 tub marscapone

1 tspn lemon juice

1 tspn ginger

1/2 tspn vanilla essence

1/2 tspn nutmeg

A crustless pie could also be called a baked custard but I am going to be fast and loose with the definition of pie!   You could use this as a filling for a gluten free pie with a crust too if you wished. 

METHOD

  • Preheat the oven to 190C/350 degrees.
  • Beat the pumpkin puree and erythritol with an electric mixer.  Mix well.
  • Add the eggs and blend.
  • Add the spices, vanilla essence and lemon juice and blend.
  • Finally, add the mascarpone and blend until smooth.
  • Pour into an oven dish and bake for 55 minutes.
  • Eat and enjoy!

Serves 4 – 6

A crustless pie could also be called a baked custard but I am going to be fast and loose with the definition of pie!   You could use this as a filling for a gluten free pie with a crust too if you wished. 

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14 Comments

  • Reply
    Kate Horrell
    November 20, 2016 at 3:14 pm

    Can I use cream cheese instead of mascarpone cheese? how much would I need?

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  • Reply
    Judy
    March 11, 2015 at 5:44 pm

    How big is a tub of mascarpone?

  • Reply
    Julita
    November 4, 2014 at 1:59 pm

    What can i use
    Instead of the erythritol

    • Reply
      Divalicious
      November 4, 2014 at 4:10 pm

      I use xylitol when I can find erythritol. The quantities are the same.

  • Reply
    tannngl
    March 17, 2014 at 11:11 am

    I made this without the marscapone for Thanksgiving last year. Our families loved it! Will try the marscapone next time!

    • Reply
      Divalicious
      March 18, 2014 at 10:58 am

      Hope you enjoy it!

      • Reply
        Judy
        September 20, 2014 at 11:47 am

        Trying this tomorrow. I’ll let you know how it turns out.

        • Reply
          Divalicious
          September 22, 2014 at 8:21 am

          Hope you enjoyed it! So glad it’s close to pumpkin time again!

  • Reply
    ediblethings
    March 15, 2014 at 3:20 am

    This looks wonderful. Also a little redolent of a popular coffee flavour at the largest chain. Great for you, as I’m sure a lot of people go looking for recipes. I love the recipes you come out with time after time

    • Reply
      Divalicious
      March 17, 2014 at 10:25 am

      Thanks! Glad you enjoy the recipes!

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