Pumpkin Pie alla Giovanni For the crust: Almond Cookies (Novelle d'Abruzzo) two cups (crushed very fine) Melted Sweet Butter, six tablespoons Crystallized Fructose Filling: Mascarpone, 350 grams Crystallized Fructose, two thirds cup Pumpkin Puree, one cup Fresh Orange Juice, two tablespoons Grated Orange Rind, one teaspoon Vanilla Extract, one teaspoon Almond Extract, one quarter teaspoon Topping: Sour Cream, one cup Orange Rind, grated, one teaspoon Vanilla Extract, one teaspoon 1. Combine crumbs, butter and fructose, press into a ten inch pie plate 2. Beat mascarpone until smooth and add eggs and fructose alternately (three times) and beating each time 3. Blend in just one cup of the pumpkin puree, orange juice, rind & flavours 4. Pour into crust and bake for 50 minutes in a 350F oven 5. In the meantime, fantasize about hooking up with the tough guy in the picture, and blend the sour cream, and orange rind. Spread on top (no, not him) of the ...