Protein Pumpkin Pie

a low-carb seasonal favorite
icon 110 min
Protein Pumpkin Pie © foodspring
Whether it’s Halloween, Thanksgiving, or even your winter holiday of choice, you can’t skip pumpkin pie on your dessert table. Looking for a healthier, sugar-free pie? Look no further! We have the recipe for you! Our Whey Protein does double duty adding creaminess and sweetness to the filling. Gobble-gobble-gobble up a slice. Or two, or three.

Ingredients

1 Person

For the crust:

  • 100 g
    almond flour or oat flour
  • 30 g
    stevia
  • 30 g
    Coconut oil
  • 1
    large egg

For the filling:

  • 300 g
    pumpkin puree
  • 2
    large eggs
  • 150 ml
    reduced-fat milk
  • 50 g
    Whey Protein Vanilla
  • 2 tsp
    cinnamon (or pumpkin pie spice)

Preparation

  • 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.

  • 2

    Wrap the dough ball in plastic wrap and refrigerate for 20 minutes. Preheat the oven to 180°C.

  • 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.

  • 4

    Use a fork to poke a few holes in the crust. Prebake in the oven for 10 minutes.

  • 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.

  • 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.

  • 7

    Set the pumpkin pie aside to cool, then cut into 12 slices and serve.

  • 1
    Enjoy!
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Recipe Overview

Goal
Muscle Building
Total time
110 min
Difficulty
easy

Nutritional value, per portion

Protein
10g
Carbs
3g
Fat
5g
Calories
104 kcal