Pumpkin Pie
| Ingredients | For one pie |
| 1 cup | „Der Große Bauer Bourbon Vanilla“ |
| 40 g | Oat flakes, soft |
| 150 g | Almondcreme |
| 1 cup | "Der Große Bauer Haselnut" |
| 1 tbsp. | Backing soda |
| 90 g | brown Sugar |
| Icing sugar as desired | |
| 1 tbsp. | Gingerbread spice |
| 1/2 tbsp. | Butter vanilla flavor |
| 1 | Vanilleschote |
| 1/4 tbsp. | Salt |
| 1 | Egg |
| 85 g | Flour |
| Almond flakes for decoration | |
| 120 g | Pumpkin puree |
Making
1. preheat the oven to 175 °C (fan oven). Peel the pumpkin, cut into small pieces and cook in water until soft. Puree the pumpkin and drain in a sieve. Mix together the flour, rolled oats, baking powder, gingerbread spice and salt.
2. in a second bowl, mix the pumpkin puree with the almond butter. Add the brown sugar and vanilla extract and beat until frothy. Then stir in the egg.
3. fold in the dry ingredients first, then the "Der Große Bauer Bourbon Vanille" yoghurt. Pour the batter into a springform pan and bake in a preheated oven for approx. 25-30 minutes. Leave to cool.
4. for the frosting, mix the "Der Große Bauer Hazelnut" yoghurt with the powdered sugar and the seeds of a vanilla pod. Keep adding powdered sugar until you have a thick consistency. Spread the yoghurt frosting on the pumpkin pie and decorate with the flaked almonds.
