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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.
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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.
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
Angela Coleby
A creamy crustless pumpkin pie made with mascarpone cheese with a cheesecake-like texture
5 from 2 votes
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Prep Time 15 minutes mins
Cook Time 55 minutes mins
Chilling time 3 hours 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
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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Reader Interactions
Comments
Donna Lewis
If I want to try and make this in separate ramekins, how long would you suggest that they bake and would you recommend inserting a toothpick to make sure nothing sticks to it and that it is firm?
Reply
Angela Coleby
I would cook them for 15 to 20 minutes and the testing with a toothpick sounds a good idea.
Reply
Tatiana
Thank you for the recipe! Delicious. Used 1,5 table spoon of maple syrup instead of erythritol. And added cherries. 😋
Reply
Angela Coleby
That sounds divine! The cherries is a genius addition!
Reply
Serena ho
what‘s your pan size?i didn't see it in the recipe
Reply
Angela Coleby
It's an 8 inch pan.
Reply
Pamela
Can you make this with maple syrup or honey for the sweet? Or does it need a granulated sweetner?
Reply
Angela Coleby
A liquid sweetener would work just as well.
Reply
Erica
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
I would guess that about 25-30 minutes would work.
Reply
Jennifer
If you want to use regular sugar, how much would you use?
Reply
Angela Coleby
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
Kate Horrell
Can I use cream cheese instead of mascarpone cheese? how much would I need?
Reply
Angela Coleby
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
Judy
How big is a tub of mascarpone?
Reply
Divalicious
I believe it is 250g.
Reply
Julita
What can i use
Instead of the erythritolReply
Divalicious
I use xylitol when I cannot find erythritol. The quantities are the same.
Reply
tannngl
I made this without the marscapone for Thanksgiving last year. Our families loved it! Will try the marscapone next time!
Reply
Divalicious
Hope you enjoy it!
Reply
Judy
Trying this tomorrow. I'll let you know how it turns out.
Reply
Divalicious
Hope you enjoyed it! So glad it's close to pumpkin time again!
Reply
ediblethings
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
Thanks! Glad you enjoy the recipes!
Reply
