Crustless Pumpkin Pie

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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

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.
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  • http://gigieatscelebrities.com/ GiGi Eats Celebrities

    Aw! I miss Thanksgiving so much! 🙁

  • http://myfunnylittlelife.com/ Kath (My Funny Little Life)

    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. 🙂

  • Allie

    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!

    • http://delightfultastebuds.com/ Jos

      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 🙂

  • Melanie Bowen

    Hello,

    I have a question about your blog, could you please email
    me? Thanks!!

    Melanie