Protein Pumpkin Pie
Ingredients
For the crust:
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100 galmond flour or oat flour
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30 gstevia
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30 gCoconut oil
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1large egg
For the filling:
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300 gpumpkin puree
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2large eggs
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150 mlreduced-fat milk
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50 gWhey Protein Vanilla
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2 tspcinnamon (or pumpkin pie spice)
Preparation
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1
Mix stevia and almond flour in a bowl. Add the coconut oil and egg. Mix until a smooth dough ball is formed, adding more flour as needed.
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2
Wrap the dough ball in plastic wrap and refrigerate for 20 minutes. Preheat the oven to 180°C.
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3
Grease a 24-cm pie tin with butter or shortening. Remove the dough from the fridge. Carefully roll out on a floured surface. Transfer the crust to the greased pie tin. Gently press into the tin with your fingers.
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4
Use a fork to poke a few holes in the crust. Prebake in the oven for 10 minutes.
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5
While the crust is baking, mix all the filling ingredients in a large bowl until they form a smooth mixture. Taste and adjust the seasonings as needed.
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6
Put the filling mixture into the crust and smooth the top with a spatula. Bake for 50-60 minutes. If needed, cover with foil or parchment paper to prevent burning the edges of the crust.
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7
Set the pumpkin pie aside to cool, then cut into 12 slices and serve.
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1Enjoy!
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