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Sugar-Free Pumpkin Pie with Peanut Butter Crust
(0)
110 min
Under an hour
Knuspr-Küche
Dieser köstliche Kürbiskuchen kommt ganz ohne raffinierten Zucker aus und überzeugt durch einen knusprigen Boden mit Erdnussbutter sowie eine cremige Füllung aus Hokkaido-Kürbis und Magerquark. Verfeinert mit wärmenden Gewürzen wie Zimt, Ingwer und Muskatnuss ist er der perfekte fitte Begleiter für gemütliche Herbsttage. Ein gesunder Genuss, der zeigt, wie lecker bewusste Ernährung sein kann!
Ingredients
Preparation method
Dough Preparation
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.
Prepare the Pumpkin
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.
Prepare the Filling
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.
Chef's tip
If the cake is not sweet enough for you, you can dust it with a small amount of powdered sugar before serving. 3 grams of powdered sugar hardly add any calories but provide a delicate sweetness.
240 min
Under an hour
