Sugar-free pumpkin pie with peanut butter crust

Prepare the crust: mix the oat flakes, flour, peanut butter, 25 g chicory syrup, and salt. Gradually add the milk until the dough comes together (its consistency should resemble puff pastry). Knead by hand, then let it rest in the refrigerator for at least 30 minutes.

Meanwhile, prepare the pumpkin: cut it into slices about 1 cm thick, place them on a baking tray lined with baking paper, and bake at 180 °C for 20 minutes. Let it cool, then remove the skin.

For the filling, mix the cottage cheese, eggs, the remaining 70 g chicory syrup, cinnamon, grated ginger, and nutmeg. Blend until smooth with an immersion blender, then add the roasted pumpkin and blend again until creamy.