Pumpkin Custard With Mascarpone Cream

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Andrea's Recipes
Nutrition per serving    (USDA % daily values)
CAL
87
FAT
16%
CHOL
20%
SOD
5%

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Ingredients for 24 servings

2 cups roasted pumpkin puree (or a 15-ounce can of puree, not pie filling)

3 eggs, lightly beaten

1-1/4 cups (300 ml) half-and-half

3/4 cup (83 g) packed light brown sugar

1/2 teaspoon salt

1-1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon freshly ground nutmeg

4 ounces mascarpone cheese

4 ounces heavy cream, very cold

3 tablespoons granulated sugar

gluten-free gingersnap crumbs

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