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    Home » Desserts

    Crustless Pumpkin Mascarpone Pie

    Published: Mar 12, 2014 · Updated: Aug 31, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    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. 

    The mascarpone cheese 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.

    crust less pumpkin pie with mascarpone

    Although I call this a pie, it does border upon the cheesecake classification due to the use of mascarpone cheese. A substitute for mascapone is cream cheese which is the foundation of every cheesecake but I'm sticking to calling this a pie purely because you could easily use this mixture in a low carb pie crust.

    PUMPKIN PIE SPICE SUBSTITUTE

    However easy it is to use a jar of pumpkin pie spice, it's not sold everywhere. When we lived in Barbados, I found it hard to find any ready made pumpkin pie spice so had to make my own. It could not be easier. If you don't want to use a pumpkin pie spice mix, a combination of ginger and nutmeg with this pumpkin pie is delicious. My best advice is to taste the mixture before baking and adjust to taste. Add more spices or sweetener for your own preference.

    To make your own pumpkin spice, mix 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon ground cloves, ½ teaspoon all spice. Mix, smell and taste a tiny bit on your finger. Adjust if necessary. Pumpkin spice mixes can vary and making your own is cheaper but once you get the mix you enjoy, make a batch of it for the holidays. For variety, I enjoy a pumpkin spice mix with cardamon from the fabulous Ditch the Carbs for the warmth that cardamon gives.

    crustless pumpkin pie with mascarpone

    HOW TO SERVE CRUSTLESS PUMPKIN MASCARPONE PIE

    The texture of this crustless pumpkin pie is very creamy and very much like a cheesecake. It is best served cold however tempted you are to eat a piece when it comes out of the oven. There's something about the smell of baked pumpkin spice that makes you want to eat whatever has come out of your oven immediately!

    This crustless pumpkin pie is best served cold. It makes a great dessert to make ahead for the holidays too. I like to serve mine with piped whipping cream with a sprinkling of cinnamon on the cream. Treat this like a regular pumpkin pie and serve with the topping that you prefer. I

    OTHER PUMPKIN DESSERTS TO TRY

    pumpkin cheesecake
    Pumpkin Cheesecake
    pumpkin mousse cake
    Pumpkin Mousse Cake
    pumpkin cheesecake mousse
    Pumpkin Cheesecake Mousse
    pumpkin coffee cake
    Pumpkin Coffee Cake
    crustless pumpkin pie

    Crustless Pumpkin Mascarpone Pie

    Angela Coleby
    A creamy crustless pumpkin pie made with mascarpone cheese with a cheesecake-like texture
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 55 mins
    Chilling time 3 hrs
    Course Dessert
    Cuisine American
    Servings 8 slices
    Calories 144 kcal

    Ingredients
     
     

    • 1 cup pumpkin puree canned, low sugar
    • ½ cup erythritol
    • 2 eggs medium
    • 8 oz mascarpone cheese
    • 1 teaspoon lemon juice
    • 1 tablespoon pumpkin spice
    • 1 teaspoon vanilla extract

    Instructions
     

    • 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 pie dish and bake for 55 minutes.
    • Chill for at least 2 hours before serving (although it does taste good warm from the oven)
    • Decorate with whipped cream or topping of your choice
    • Eat and enjoy!

    Notes

    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1sliceCalories: 144kcalCarbohydrates: 2.1gProtein: 3.6gFat: 14.2gFiber: 0.4g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    Reader Interactions

    Comments

    1. Tatiana

      August 04, 2022 at 5:40 pm

      Thank you for the recipe! Delicious. Used 1,5 table spoon of maple syrup instead of erythritol. And added cherries. 😋

      Reply
      • Angela Coleby

        August 05, 2022 at 12:01 am

        That sounds divine! The cherries is a genius addition!

        Reply
    2. Serena ho

      July 08, 2022 at 10:58 am

      what‘s your pan size?i didn't see it in the recipe

      Reply
      • Angela Coleby

        July 08, 2022 at 7:26 pm

        It's an 8 inch pan.

        Reply
    3. Pamela

      October 30, 2021 at 11:30 pm

      Can you make this with maple syrup or honey for the sweet? Or does it need a granulated sweetner?

      Reply
      • Angela Coleby

        November 02, 2021 at 12:03 pm

        A liquid sweetener would work just as well.

        Reply
    4. Erica

      November 21, 2020 at 11:33 am

      If we want to make this as individual servings (in a silicone muffin pan, for example) how long would you bake it for?

      Reply
      • Angela Coleby

        November 21, 2020 at 11:42 am

        I would guess that about 25-30 minutes would work.

        Reply
    5. Jennifer

      November 04, 2017 at 8:01 pm

      If you want to use regular sugar, how much would you use?

      Reply
      • Angela Coleby

        November 04, 2017 at 8:25 pm

        I'd use the same quantities. But you could taste a bit of the mixture before baking it to check to your own taste.

        Reply
    6. Kate Horrell

      November 20, 2016 at 3:14 pm

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

      Reply
      • Angela Coleby

        November 21, 2016 at 12:05 pm

        Hi Kate, I would not replace it like for like but this recipe gives you a good replacement that I would use.
        http://allrecipes.com/recipe/78071/mascarpone-substitute/

        Reply
    7. Judy

      March 11, 2015 at 5:44 pm

      How big is a tub of mascarpone?

      Reply
      • Divalicious

        March 15, 2015 at 7:03 pm

        I believe it is 250g.

        Reply
    8. Julita

      November 04, 2014 at 1:59 pm

      What can i use
      Instead of the erythritol

      Reply
      • Divalicious

        November 04, 2014 at 4:10 pm

        I use xylitol when I cannot find erythritol. The quantities are the same.

        Reply
    9. 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
    10. 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!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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