Have you made it? Protein Pumpkin Pie? It’s delicious! A lot like ‘real’ pumpkin pie. Actually better, we think! Because it doesn’t fill you up to the point of rendering you immobile if you eat a lot of it.
Our favourite kind of Protein Pumpkin Pie though has got to be our crustless protein pumpkin pie. Why? Because it’s unbelievably easy and delicious! It’s also crustless which means it’s really quick to make and completely fuss-free.
Below is that recipe.
Note: If you’d like to add a crust to your pie, you can do that too. Pressed together onto a non-stick pan and baked for 20 minutes at 170 C (around 335 F) before adding the pie filling to it and baking it as per the directions below.
Ingredients (for two 9-inch pies)
2 cans (425g each) of canned pumpkin puree
½ cup vanilla (or unflavoured) whey protein powder
2 large whole eggs
½ cup coconut sugar
½ tbp pumpkin spice
1 tbsp maple extract (optional but lovely!)
Directions
1. Blend all ingredients together
2. Divide into two 9-inch silicone non-stick pans
3. Bake at 170 C (around 335 F) for 35-45 minutes – just keep an eye on it and remove it from the oven as soon as your knife is clean after you poke the pie with it.
4. Let it cool completely before unmoulding and slicing.
Macros per slice (out of 16 – so, 8 slices per pie): 60kcals, 4g protein, 8g carbs (out of which 2g is fibre!) and 1g fat.
Whey Protein 360 Extreme
Egg White Protein 80
Clear Diet Whey Protein
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