Share on:


Description
  Alliterations aside, this pumpkin pie is made with a protein powder and oat flour crust, and features a filling of pumpkin puree, liquid monk fruit, and no added sugars. For some healthy fats, mix some chopped nuts into the filling, or sprinkle on top of the pie. For more pumpkin recipes, see my Protein Pumpkin Loaf, Pumpkin Protein Pancakes, or Pumpkin Pie Protein Overnight Oats

Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hours

 Cost
Total Cost: $5.15
Cost per Serving: $0.64
Ingredients
Crust
- 1 medium (110 g) Banana, overripe ($0.14)
- 1/2 scoop (15 g) Whey protein powder, unflavored ($0.33)
- 1/2 scoop (15 g) Casein protein powder, unflavored ($0.39)
- 1/4 cup (23 g) Oat flour ($0.07)
- 1 tbsp (8 g) Cornstarch ($0.03)
- 1 tsp (5 g) Liquid stevia or monk fruit ($0.34)
- 1 tsp (3 g) Cinnamon ($0.05)
- 1 tsp (5 g) Baking powder ($0.04)

Filling
- 15 oz (425 g) Pumpkin puree ($1.47)
- 2 large (101 g) Egg ($0.24)
- 1/4 cup (59 g) Water ($0.00)
- 1/2 tbsp (4 g) Cinnamon ($0.07)
- 1/2 tsp (3 g) Salt ($0.00)
- 1/4 tsp (0 g) Ginger, ground ($0.00)
- 1/4 tsp (1 g) Nutmeg, ground ($0.05)
- 1/8 tsp (0 g) Cloves, ground ($0.00)
- 1/4 cup (61 g) Plain nonfat greek yogurt ($0.24)
- 1 tsp (4 g) Liquid stevia or monk fruit ($0.27)
- 1/2 tsp (2 g) Vanilla extract ($0.01)
- 2 scoop (60 g) Whey protein powder, unflavored ($1.34)

Instructions
1.  Preheat your oven to 350F. Liberally grease a 9" metal pie pan with oil spray

2.  In a large bowl, mash your banana with the back of a fork. Mix in the rest of the crust ingredients - whey, casein, oat flour, cornstarch, monk fruit/stevia, cinnamon, baking powder, and optionally a dash of butter extract

3.  Spread the crust onto the bottom of the pan with a silicone spatula. Make sure the crust is even, and spreads to all sides


4.  In your large bowl, mix together the filling ingredients (pumpkin puree, eggs, water, cinnamon, ginger, salt, nutmeg, cloves, yogurt, monk fruit or stevia, vanila, and whey). You can add a little butter extract to the filling if you want (as well as the crust)

5.  Bake in a 350F oven for 25 minutes. Lower heat to 300F, and bake for an additional 15 minutes




6.  Let cool completely before slicing, at least a few hours in the fridge to totally set. Optionally, dust the top of the pie with some cinnamon

Nutrition Facts
------------------------------------------
Servings: 8
Calories: 113
------------------------------------------
Total Fat: 2.4g (3 %)
 Saturated Fat: 0.9g (4 %)
 Trans Fat: 0g
 Polyunsaturated Fat: 0.2g
 Monounsaturated Fat: 0.5g
Cholesterol: 75mg (25 %)
Sodium: 233mg (10 %)
Total Carbohydrate: 11.1g (4 %)
 Dietary Fiber: 2.2g (8 %)
 Sugar: 2.3g
Protein: 11.9g (24 %)
------------------------------------------
Vitamin B12: 0.2mcg (8 %)
Vitamin D: 0.3mcg (2 %)
Potassium: 90mg (2 %)
Calcium: 142mg (11 %)
Magnesium: 3mg (1 %)
Iron: 1.3mg (7 %)
------------------------------------------
 Glycemic Index: 55.5
Glycemic Load: 6.5
Sources of Inspiration
https://theproteinchef.co/protein-pumpkin-pie-recipe/

Alternative Recipe Link (Whisk / Samsung Food)
https://s.samsungfood.com/tkXGX