What would fall be without a delicious pumpkin pie? Slowly it starts to smell of spices such as cinnamon, cardamom and cloves here and there. The orange of the pumpkins shines at us from every second front garden and at the weekly markets in the regions and hardly a coffee drink can do without the additional title “Pumpkin Spice” at this time of year.
A delicious slice of pumpkin pie is all you need to make yourself really cozy on the cooler days and mentally arrive in the autumnal season. And because I love developing recipes that are not only quick and easy, but also delicious and filling, here’s a high-fiber and high-protein version for you – sooo good! I really want to know how you liked it! 
Feel free to send me your feedback and – if you have one – a photo of your cozy autumn moment with a piece of the cake!
And now to the bowl. You need:
Ingredients
For the dough:
100 g almond flour (alternatively, e.g. wholemeal spelt flour)
100 g protein powder of your choice (neutral or with a suitable flavor such as vanilla or cinnamon)
100 g wholemeal spelt flour 600-800 g pumpkin puree (I used about half a butternut)
1-2 tsp baking powder
1 teaspoon psyllium husks
1 tsp pumpkin spice (alternatively cinnamon, cardamom, ginger, cocoa)
100-200 ml water or milk (depending on the desired consistency)
optionally some sweetness
If you like, add a few almonds to the dough for extra crunch
For the topping:
150 g low-fat quark (mix with a little water or cream cheese until creamy)
A little lemon juice and sweetener if desired
Walnuts or pecans
This is how it becomes a cake:
👩🏼🍳 Preparation:
Bake the pumpkin in the oven until soft and then puree. Then mix all the dough ingredients together in a bowl – the easiest way to do this is with a hand mixer. Pour the finished dough into a springform pan and bake in the oven at 180 degrees for approx. 30 minutes. Stick test! Leave the cake to cool and then spread the mixed quark over the cake. Top with nuts and the ultra-delicious pumpkin pie is ready. It will easily keep for a few days in the fridge (if it survives).
Enjoy your meal!