Crustless Pumpkin Mascarpone Pie
Servings: 8 slices
A creamy crustless pumpkin pie made with mascarpone cheese with a cheesecake-like texture
- 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
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!
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.
Serving: 1slice | Calories: 144kcal | Carbohydrates: 2.1g | Protein: 3.6g | Fat: 14.2g | Fiber: 0.4g