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Sugar-Free Pumpkin Pie with Quark
(0)
65 min
Under an hour
Knuspr-Küche
Dieser zuckerfreie Kürbiskuchen ist die perfekte Kombination aus einem knusprigen Erdnussbutter-Hafer-Boden und einer cremigen Kürbis-Quark-Füllung. Mit aromatischem Ingwer, Zimt und Muskatnuss verfeinert, bietet er vollen Geschmack ohne Reue. Ideal für alle, die auf Zucker verzichten möchten, aber nicht auf Genuss.
Ingredients
Preparation method
Dough Preparation
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.
Prepare Pumpkin and Filling
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.
Chef's tip
If the cake is not sweet enough for your taste, you can dust it with a small amount of powdered sugar before serving.
240 min
Under an hour
