Pumpkin Pie (Low Carb)
October and therefore Halloween is just around the corner; so why not start it off by cooking a pumpkin? I have to admit, my pumpkin battled with me. It was me against the pumpkin, in the end I won. Though when it came to the pumpkin against the kitchen, the pumpkin definitely didn't loose that battle.
For this special Pumpkin Pie I did not use an exact recipe, it was more a try-this-and-get-that experiment. Thankfully, I know by now which ingredients mix and which don't; creating a delicious drool worthy fall dish.
Start it off by cutting a pumpkin into pieces (mine was a tough one as it did not want to undress before me ;)) and put it into the oven onto a baking sheet at 200 degrees Celsius. This will bake the pumpkin and make it soft in the process. You'll need it to be soft or otherwise the filling will be crumbly. If you think the pumpkin is soft enough, you can take two handful and press it into flocks; so you can mix it with the other ingredients.
Further the filling needs an egg, 150ml coconut-chocolate milk, 1tbsp cacoa powder and 1tablespoon of cinnamon as well as artificial sugar and 100g cream cheese. Combine this with the pumpkin and put it aside. Now for the crust: you can take any nuts you want - I chose walnuts and sesame seeds - crush them and mix them with butter so you can press it into the pan like they belong there.
Add the filling on top.
There are two ways to proceed now:
- Either start off by baking it at 250 for five minutes so the bottom will be crusty and not soaked; turning it down after that time to 200 degrees.
- Or you can just start off with 200 degrees from the start. It all depends how you want the end result to be. Don't be disappointed if the butter melts instead of crusts; it will fix it all together as soon as the whole cake is cooled down.
If you only want it to be crusty, put the crust in the freezer before. Enjoy your feeling of fall then :)
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