Click here for a PDF of this recipe without photos.
Adapted from Kitchen Express by Mark Bittman
- 15 oz can pumpkin puree
- 8 oz mascarpone cheese
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- Pinch of allspice
- Pinch of salt
Use a whisk to combine all of the ingredients. Spoon into small ramekins or a crème brulee dish. Sprinkle some sugar (brown or granulated) over the top. Using a handheld torch or your broiler, heat the sugar until it caramelizes. Serve immediately.
Julio's Delicatessen 
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