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  /  Recipes   /  Protein pumpkin pie

Protein pumpkin pie

If you love pumpkin pie I guarantee you will love this PROTEIN packed pie. Pre heat oven to 375 degrees F
  • 2 tablespoons coconut oil (heaping)
  • ¾ cup ground almond meal
  • 2-3 tablespoons of coconut flour
  • stevia to taste.
Mix all ingredients in a bowl to make a paste. If too loose add a bit more of the coconut flour. Place in bottom of pie pan and bring up the edges of pan. Place in oven at 375 degrees F for 8-10mins. Until lightly browned. Be careful with coconut flour as it burns FAST.
Pie Filling:
  • 1.5 cups Almond milk
  • 1 tsp cinnamon
  • 1 tsp of nutmeg
  • ¼ tsp of salt
  • ¾ can of pumpkin puree (preferred BPA Free liner can and organic)
  • 4 scoops of Magnum Quattro protein powder vanilla
  • 6 tablespoons of egg whites (beat to fluff)
  • Stevia to taste.
In a saucepan add milk, cinnamon, and nutmeg. Bring to a boil. Remove from heat and put in mixing bowl. Stir in pumpkin until blended. Then add protein powder and eggs until combined and not lumps. At this point you may add in stevia if necessary. (I don’t use it but if not sweet enough add). Place the filling in pie pan on top of crust. Then place in oven and bake for 20mins or until pumpkin filling has set. Should be firm to touch within reason. I tend to leave the center a little soft. Prevents over cooking and completes baking when resting. Cool and portion and/ or store in fridge.