Crustless Pumpkin Pie
It’s not pumpkin season but there’s no reason for making a pumpkin type of treat, right? The pumpkin has been sitting in my fridge for a while and I don’t want it to go bad. Plus I need to make something that I could bring to a get together so at least I could still eat something and wouldn’t be an odd ball. Besides a host usually likes it when a guest bringing a dish to the party, right?
Crustless Pumpkin Pie
Print recipe
Ingredients
- 1 cup pumpkin (canned)
- 1 cup Coconut Cream (I used Aroy-D Coconut cream but you could use full fat coconut milk))
- 1 Large Egg
- 30g Whey Protein Powder (About 27 gram protein - varies depending on what whey protein powder you are using)
- 1 tablespoon Egg white protein powder (I used NOW Foods Unflavored Egg White Protein powder)
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon stevia powder
- 1/2 teaspoon baking powder
- 1 pinch salt
Directions
| Step 1 | |
| Pre heat oven to 375⪚F. Grease 8" pie pan with coconut oil | |
| Step 2 | |
| Mix all the dry ingredients in one bowl (whey protein powder, egg white protein powder, salt, baking soda, vanilla, ground cinnamon) | |
| Step 3 | |
| Lightly beat egg and mix thoroughly with the pumpkin. Slowly mix in the dry ingredients into wet ingredient to prevent lumps. I didn't do this thus I had to work extra to get those lumps mixed into the batter. | |
| Step 4 | |
|
Pour the batter to your 8" pie pan. My recipe came up with approximately 2.75 cup batter (29 Tablespoons) |  |
| Step 5 | |
|
Bake in 375°F for about 20-25 minutes or until the batter is no longer runny. Do not over bake or it'll be way too dry. We want it to be a bit moist 🙂 | |
| Step 6 | |
| Once done, remove from the oven and let it cool a bit before slicing it. | |
Note
This nutrition facts is for 1/8 slice of the pie, NOT the entire thing!
| Nutrition Facts | |
|---|---|
| Serving Size (1/8 slice) Servings Per Recipe 8 |
|
| Amount Per Serving | |
|
Calories 85
Calories from Fat 49
|
|
| % Daily Value* | |
| Total Fat 5.5g | 8% |
| Saturated Fat 4.5g | 22% |
| Monounsaturated Fat 0.3g | |
| Polyunsaturated Fat 0.1g | |
| Trans Fat 0 g | |
| Cholesterol 23mg | 8% |
| Sodium 46mg | 2% |
| Total Carbohydrate 4.1g | 1% |
| Dietary Fiber 1g | 4% |
| Sugars 1.7g | |
| Protein 5.2g | |
| Vitamin A | 96% |
| Vitamin C | 2% |
| Calcium | 3% |
| Iron | 4% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
5 thoughts on “Crustless Pumpkin Pie”
Comments are closed.
Aw! I miss Thanksgiving so much! 🙁
Ooooooohhh this looks really nice! I really should bake again! Unfortunately my husband is allergic to eggs, but I think it’s possible to make an egg-free version of this. 🙂
I have this in my oven right now! Not many people in the Paleo world use protein powder for baking but I do and this is right up my alley. Super simple recipe. Thanks for sharing!
I agree regarding not many paleo peeps using protein powder. In my book, as long 90% of the time we eat whole foods, nothing harmful to have protein powder as long the ingredients are clean. Let me know how it turns out 🙂
Hello,
I have a question about your blog, could you please email
me? Thanks!!
Melanie