Introducing a delicious twist on a classic American favourite – Protein Pumpkin Pie! Indulge in the cosy flavours of a classic American thanksgiving with this scrumptious pie.
Get ready to savour each delightful bite and enjoy a dessert that’s perfect for the autumn season or any time you crave a tasty treat.
Let’s dive into the recipe and discover the magic of Protein Pumpkin Pie…
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 tbsp pumpkin spice
1 tbsp maple extract (optional but lovely!)
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
8g carbs (out of which 2g is fibre)
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.