Sugar-Free Pumpkin Pie with Peanut Butter Crust

Mix oats, flour, peanut butter, 25 g chicory syrup, milk, and a pinch of salt in a bowl. Add the milk gradually until the dough has a smooth consistency (similar to shortcrust pastry). Briefly knead the dough with your hands and let it rest in the refrigerator for at least 30 minutes.

Cut the Hokkaido pumpkin into slices about 1 cm thick. Place them on a baking sheet lined with parchment paper and bake at 180 °C for approx. 20 minutes until soft. Then let the pumpkin cool down.

Mix low-fat quark, eggs, the remaining 70 g chicory syrup, cinnamon, finely grated ginger, and a pinch of nutmeg. Blend everything smooth with an immersion blender. Then add the baked pumpkin and blend the mixture again until a fine cream is formed.