I USED HALF THE DOUGH RECIPE BELOW – IT WAS ENOUGH DOUGH FOR TWO 20.5CM FOIL TRAYS ONE AT A TIME IN MY 12″ CAMP OVEN AND A DOZEN SMALL CROISSANTS – THE FILLING WAS THE RIGHT AMOUNT FOR THE TWO FOIL TRAYS PUMPKIN PIE MASCARPONE CHEESECAKE BARS Grapefruit sized piece of Pumpkin Pie Brioche Dough (2 pieces this size if using two small tins – one quantity of the filling will do both) 1/2 cup pumpkin puree -I used cream of pumpkin soup 1/2 cup sweetened condensed milk 2 tspn ground cinnamon 1/2 tspn ground nutmeg 1/2 tspn ground allspice 1/2 cup of mascarpone cheese at room temperature 1/4 cup sour cream 3 eggs at room temperature 1 tspn vanilla extract 1/4 cup granulated sugar Preheat Oven to 35O/170 (I heated 24 beads – 6 under & 18 on top of a 12″ camp oven) grease a 9 x 9 baking dish (I used 2×20.5cm foil dishes) Slide the dough into baking dish, pressing dough up the sides. Trim excess. Prick all over with a fork. Bake for 10 minutes then set aside to cool while you make the filling. In a medium bowl beat pumpkin, condensed milk, cinnamon, nutmeg, allspice and one egg. In a second bowl beat mascarpone and remaining two eggs until fluffy. Then beat in vanilla, sour cream and sugar. Pour into cooled crust (use half in each if using two tins then top with pumpkin mixture and swirl with a knife. Bake for 45-50 minutes in large container – I found the small ones took 35 minutes. Pumpkin Pie Brioche Recipe adapted from HealthyBreadinFive Makes enough dough for at least two 2 …

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