Crustless Pumpkin & Mascarpone Pie

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 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!

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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

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