Pumpkin Pie without Sugar

12 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS FOR THE DOUGH

100 g finely ground oat flakes
150 g whole grain barley flour
100 g peanut butter
25 g chicory syrup
120 - 150 ml milk
A pinch of salt

INGREDIENTS FOR THE FILLING

450 g Hokkaido pumpkin
500 g semi-skimmed curd cheese
3 eggs
70 g chicory syrup
About 4 cm piece of ginger
A teaspoon of cinnamon
A small amount of nutmeg

YOU WILL ALSO NEED

Baking paper

INGREDIENTS FOR THE TIP

Powdered sugar

NUTRITIONAL VALUES PER SERVING

1
861 kJ, 10 g protein, 22 g carbohydrates without sugar topping, 8 g fat, 9 g fiber

INSTRUCTIONS

1
Start by preparing the dough. Mix all the ingredients and finally add milk to achieve the ideal dough consistency – it should resemble puff pastry in texture. The amount of milk depends on how liquid the peanut butter is. Knead the dough by hand and let it rest in the refrigerator for at least 30 minutes.
2
In the meantime, bake the pumpkin. Cut it into slices about 1 cm thick, place them on baking paper, and bake at 180 °C for 20 minutes.
3
After baking, let the pumpkin cool and then peel it. While it is cooling, prepare the filling.
4
Mix the curd cheese, eggs, chicory syrup, cinnamon, peeled and grated ginger, and nutmeg (grate the nutmeg about 6 times) and blend with a hand blender. Then add the peeled pumpkin and blend again.
5
Take the dough out of the refrigerator and press it into a mold. The dough layer should be about 0.5 cm thick, ensuring there are no holes and that you have a sufficiently high edge – about 3 cm.
6
Then pour in the filling and bake for 45 minutes at 190 °C.

Tip

If the pie is not sweet enough for you, sprinkle it with a teaspoon of powdered sugar - it only has 3 grams, which is almost negligible.

Ne hladu

Five nutrition therapists who share a common vision - to promote a healthy approach to food and guide the general public and individual clients towards lifestyle changes that are sustainable in the long term.