Protein Pumpkin Pie

a low-carb seasonal favorite

Protein Pumpkin Pie
Goal muscle_building
Total time 110 mins
Difficulty Easy
Nutritional value (per portion)
kcal 104
Protein 10 g
Fat 5 g
CARBOHYDRATES 3 g
Ingredients …

1 Person

You will need

1.
For the crust:
100 g almond flour or oat flour
30 g stevia
30 g Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
4.8/5
6.9900
320g jar
()
1 large egg

2.
For the filling:
300 g pumpkin puree
2 large eggs
150 ml reduced-fat milk
50 g Whey Protein Vanilla
Whey Protein Vanilla
Whey Protein Vanilla
Grass-fed protein for stronger muscles
4.6/5
£29.99
750g
(£39.99/1kg)
2 tsp cinnamon (or pumpkin pie spice)

Protein Pumpkin Pie

a low-carb seasonal favorite

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
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.

Preparation

  • 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.
  • Wrap the dough ball in plastic wrap and refrigerate for 20 minutes. Preheat the oven to 180°C.
  • 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.
  • Use a fork to poke a few holes in the crust. Prebake in the oven for 10 minutes.
  • 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.
  • 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.
  • Set the pumpkin pie aside to cool, then cut into 12 slices and serve.
  • Enjoy!
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