Autumn is a time for indulgence! When the leaves turn colourful and the days get shorter, it's time to indulge in delicious treats. Have you ever heard of moist pumpkin pie - without any flour? In our recipe, we show you how to conjure up an irresistible cake with healthy ingredients that not only tastes delicious, but also supports your fitness goals. Get inspired and discover this healthy alternative for the autumn season! Ready for a taste sensation? Then let's get started right away!
Ingredients:
For a 20 cm springform tin
For the floor
- 150g pumpkin, deseeded
- 50g Xucker Premium
- 30g icing sugar
- 60g almond flour
- 1 tsp baking soda
- 40g coconut oil
- 4 organic eggs
- Pulp of a vanilla pod
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1 pinch of salt
For the frosting
- 100g organic cream
- 300g organic cream cheese or low-fat quark
- Juice of half a lemon
- 40g Xucker Premium
- 20g icing sugar
- For the crunchy topping
- 40g cashew nuts
- 25g pumpkin seeds
- 3 tbsp Xucker Bronxe
- 10g dried barberries
Preparation time: 40 min
Preparation time: 30 min
Difficulty: normal
Nutritional information per portion (1 piece)
Protein 13g
Fat 11g
Carbohydrates 23g
Sugar 13g
Dietary fibre 5g
Preparation:
- Preheat the oven to 180°C top and bottom heat. Separate the eggs and whisk the egg whites with the salt until stiff. Chop the pumpkin in a food processor or grate it using a grater and place in a mixing bowl. Add the coconut oil, egg yolks, X sugar, icing sugar and spices and mix well, mix the almond flour and bicarbonate of soda and fold into the batter. Fold in the beaten egg whites and immediately pour the batter into a 20 cm springform tin so that it remains as airy as possible. Bake in the oven for 30 minutes.
- Leave the finished base to cool well before applying the cream cheese filling. As soon as the cake has cooled, whip the cream, mix the cream cheese with the X sugar, icing sugar and lemon juice until creamy and fold into the cream. Pour onto the cake immediately and chill.
- In the meantime, you can prepare the crunchy topping. To do this, chop the cashew nuts and mix with the pumpkin seeds. Melt the Xucker Bronxe in a non-stick pan over a medium heat and add the seeds. Toss the seeds in the liquid Xucker Bronxe until they are coated. Transfer to baking paper and leave to cool completely. Mix the caramelised seeds with the barberries and place on top of the cake.
If you're looking for a healthy and delicious alternative for the autumn season, then this moist flourless pumpkin pie is just the thing for you! With its unique flavour and easy preparation, it's guaranteed to become your new favourite recipe. Give it a try and let yourself be enchanted by the autumnal flavours. Visit our blog regularly to discover more delicious recipes and tips for a healthy diet. Together we can feast our way through autumn fit and happy!
#healthyliving #pumpkinlove #bakingwithoutflour
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