Low-Carb Pumpkin Pie

Ingredients for 1 servings:

• 100 g almond flour
• 80 g flaxseed meal
• 60 g low-fat curd cheese
• 1 egg(s)
• 60 g xylitol (sugar substitute)
• 6 drops of Flavdrops (caramel or cookie dough) or some liquid sweetener
• 1 pinch of salt
• 800 g Hokkaido pumpkin(s)
• 50 g butter, liquid
• 20 g xylitol (sugar substitute)
• 1 tsp gingerbread spice
• 1 tbsp lemon juice
• possibly cinnamon powder
• possibly xylitol (sugar substitute)
• 200 g cream
• 1 tsp cinnamon powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Pumpkin cake with cinnamon cream, from a 26 cm pan, approx. 6 pieces

Preheat the oven to 200°C (top/bottom heat). For the dough: Mix the quark, egg, xylitol, salt, and sweetener until smooth. Add the flour and flaxseed and knead until a shortcrust pastry-like mixture forms. Line a 26 cm diameter pie or tart dish with the dough. For the topping: Halve and hollow out the pumpkin, leaving the skin on for the Hokkaido pumpkin. Cut the pumpkin flesh into approximately 1 cm thick wedges. Halve the wedges and place them on a baking sheet. Mix the gingerbread spice and xylitol with butter. Brush half of the mixture over the pumpkin wedges with a pastry brush. Tip: Brush the leftover pumpkin wedges with oil, salt, and herbs and bake them – delicious! Place the pie dish in the upper half of the preheated oven and the pumpkin in the lower half. Bake for about 20 minutes, until the pumpkin is soft and the pastry is lightly browned and crispy, allowing any moisture to escape occasionally. Spread the remaining butter over the pastry. Arrange the pumpkin slices in a spiral pattern and bake the pie for another 5 minutes. Drizzle the pie with lemon juice, if desired, and sprinkle with a little cinnamon and xylitol. Whip the cream and add about 1 teaspoon of cinnamon towards the end. Serve the pie lukewarm with the cinnamon cream. This pie is a delicious, low-carb alternative to regular pumpkin pie. With 6 slices, one slice has 19.7 g of carbohydrates (8 g carbs/100 g) and 381 kcal.