Crustless Protein Pumpkin Pie
Pie Filling Ingredients
- 2 scoops NutraBio's Classic Whey Pumpkin Pie Protein Powder
- 1.5 cups pumpkin puree
- 1 cup canned lite coconut milk
- 2 eggs
- 2 tbsp maple syrup
- ½ cup sweetener (coconut sugar or stevia)
- 1 ¼ tsp pumpkin spice
- ½ tbsp fresh lemon or orange juice
- ¼ tsp sea salt
- 1 tsp vanilla extract
Paleo Pie Crust Ingredients (Optional)
- 1 cup walnuts
- ½ cup cup dates
- ½ tbsp coconut oil
- 1 tsp cinnamon
Notes:
- You can skip the crust and make a “crustless pumpkin pie” Follow the same baking directions.
- If you prefer to use all stevia to save some calories alternatively you can do ½ cup stevia.
- To make this recipe FAT FREE: alternatively, use 1 cup of egg whites instead of 2 eggs and ¼ cup of unsweetened almond breeze almond milk.
Directions for Paleo Pie Crust (Optional):
- Add all ingredients for the crust into a blender or food processor until it turns into sticky crumbs.
- Transfer the crust mix into you 9” pie pan and press evenly into the bottom of the pan until flat and smooth.
Directions for Pie Filling:
- Using the same blender add in your pie filling ingredients. Blend until smooth.
- Pour the filling over your crust and bake for 20 minutes.
- Then reduce your oven temperature to 325 F and bake for another 25-35 minutes or until the edges are light brown.
- Remove pie from the oven and let cool for about 30 minutes then cover and place in the fridge to chill before serving.
- Top with coconut cool whip and enjoy!
Nutrition for Crustless Pie:
- Servings: 12
- Calories per slice: 73
- Fat: 2g
- Total Carbohydrates: 9g
- Sugar: 6g
- Protein: 5g
Nutrition for Pie with Crust:
- Servings: 12
- Calories per slice: 159
- Fat: 7g
- Total Carbohydrates: 18g
- Sugar: 6g
- Protein: 7g
