Sugar-Free Pumpkin Pie with Quark

Mix oats, whole wheat flour, peanut butter, 25 g chicory syrup, and a pinch of salt. Gradually add the milk until the dough has a smooth consistency. Knead the dough well 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. Let the pumpkin cool.

Mix quark, eggs, the remaining 70 g chicory syrup, cinnamon, finely grated ginger, and nutmeg. Puree everything with an immersion blender. Then add the baked pumpkin and blend again until a smooth cream forms.