Autumn is finally here, it's time for hot chocolatey mornings, leaping into leaves, and delicious pumpkin desserts! What better way to serve individual desserts than in a glass? So I want to share with you this recipe of Pumpkin and Creamy Mascarpone Cups.

Supplies

For 3 Large Cups:

300 g Pumpkin
1 Orange
2 tablespoons Sugar
1 tablespoon Icing sugar
1/4 teaspoon Cinnamon
100 g Biscuits
30 g Butter
200 g Heavy Cream, 30% fat
150 g Mascarpone Cream
Nut Mix for decoration

Step 1: Prepare

Bring 300 g of pumpkin to boil. Cook it about 20-30 minutes until it becomes soft. Drain the pumpkin in a colander over the sink.

Step 2: Zingy Citrus Taste

Using a microplane grate the orange skin (only the orange part), we need around one teaspoon of zest. Cut the orange in half and squeeze all juice.

Step 3: Pumpkin Purée

Place orange zest, orange juice, drained pumpkin, a pinch of cinnamon and 2 tablespoons of sugar into mixing bowl. Process until very smooth, 3 to 5 minutes. Let it cool down a little and place the purée in the fridge.

Step 4: Biscuit Crumb Base

Put the biscuits into a food processor and grind them up. Place the crumb in a bowl and add the melted butter. Mix well. Layer the mixture into the glass bottom and set to cool in the fridge.

Step 5: Mascarpone Cream Filling

Using a hand mixer or stand mixer, whip the cold heavy cream and icing sugar a few minutes until cream is thicker. Add Mascarpone and mix until cream is stiff. Place into fridge.