Sugar-free Pumpkin Pie

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

Start by preparing the dough. Mix all ingredients and finally add milk to create the ideal dough consistency – it should resemble, for example, puff pastry. The amount of milk also depends on how liquid the peanut butter is. Knead the dough with your hands and let it rest in the refrigerator for at least 30 minutes.

Meanwhile, bake the pumpkin. Cut it into slices about 1 cm thick, arrange them on baking paper, and bake at 180 °C for 20 minutes.