Pumpkin Pie Custard*

Around the fall, recipes using pumpkin explode across the Internet. Everybody wants to pumpkin everything, including ice cream. But everyone knows pumpkin pie and a custard is nearly a pie, and no crust, means easy.

Enjoy.

INGREDIENTS:

• 1 cup pumpkin puree
• 1 cup erythritol (or sweetner alternative of your choice)
• 2 eggs
• 1 tub marscapone ( 8 oz)
• 1 tspn lemon juice
• 1 tspn ginger
• 1/2 tspn vanilla essence
• 1/2 tspn nutmeg

INSTRUCTIONS:

1. Preheat the oven to 190C/350 degrees.
2. Beat the pumpkin puree and erythritol with an electric mixer. Mix well.
3. Add the eggs and blend.
4. Add the spices, vanilla essence and lemon juice and blend.
5. Finally, add the mascarpone and blend until smooth.
6. Pour into an oven dish and bake for 55 minutes.
7. Eat and enjoy!

SERVES: 8

NOTES: Top with whipped cream. Add a almond crumb crust and you have a pie.

SOURCE: Divalicious Recipes

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