Pumpkin Pie with Lemon Syrup
Pumpkin adds fiber and carotenoids, while almond flour provides plant fats and a dense crumb. Sour cream keeps the texture tender, and lemon syrup soaks into the hot bake for fresh acidity and moisture.
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Inventory: Oven
513
Servings: 10 (1 serving ≈ 137 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)Adjust the baking time according to thickness.
Preheat the oven to 180°C and line a pan with parchment. Finely grate the pumpkin (400 g). Add the eggs (150 g), erythritol (75 g), salt (1 g), baking powder (5 g), and 30% sour cream (300 g), then mix.
Add the almond flour (300 g) and mix again. Transfer the batter to the pan and bake at 180°C for about 50 minutes.
For the syrup, mix the water (100 g), lemon (15 g), and remaining erythritol (25 g). Remove the hot pie, pierce the surface with a wooden skewer, and pour the syrup evenly over it.
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