Crustless Pumpkin Mascarpone Pie

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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.

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, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon ground cloves, 1/2 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.

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

Crustless Pumpkin Mascarpone Pie

A creamy crustless pumpkin pie made with mascarpone cheese with a cheesecake-like texture

5 from 4 votes

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Course: Dessert

Cuisine: American

Keyword: gluten free low carb recipes, pumpkin recipes

Prep Time: 15 minutes

Cook Time: 55 minutes

Chilling time: 3 hours

Servings: 8 slices

Calories: 144kcal

Author: Angela Coleby

Ingredients

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

US Customary – Metric

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: 1slice | Calories: 144kcal | Carbohydrates: 2.1g | Protein: 3.6g | Fat: 14.2g | Fiber: 0.4g

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