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High Protein Crustless Pumpkin Pie (gluten-free + paleo)
November 3, 2013 by
Leanne Vogel
March 8, 2017
The easiest most healthy pumpkin pie you’ve ever indulged in. It’s wheat-free, gluten-free, grain-free, dairy-free, paleo, and high in protein!
I’ve been feasting on all sorts of yumminess during my visit to Victoria, BC. I’ve been pleasantly surprised to see gluten-free, grain-free, and paleo options in the most unlikely of places.
Before, when I was afraid of my allergies and food sensitivities, I stressed out about traveling. I was worried that restaurants would find my questions annoying or that there would just be no options. But? No matter where I go, or what I do, I never, ever go hungry.
If you’re here in Victoria, planning a trip to the city or have always want to go… you HAVE to check out Cafe Bliss, Be Love, Re-Bar and Wild Coffee.
I’ve had a bunch of opportunities to feast on desserts during my stay, but I haven’t been in the mood. It might have something to do with all of the last-minute dessert baking I was doing in preparation for my Christmas dessert cookbook launch (coming this Tuesday!) or, that I made (and ate) this pie the day before I left for my trip.
Note the emphasis on made AND ate. Yeh. Kevin and I polished off this bad boy in a day.
Pie for breakfast? Totally acceptable when there’s no crust. It’s practically a smoothie… just thicker… and sweeter.
To print, email or text this recipe, click here.
- ¾ cup unsweetened non-dairy milk
- ¼ cup maple syrup
- ½ cup coconut sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 15 ounces canned pumpkin puree - not pumpkin pie filling!
- ¼ cup protein powder - see note
- ⅓ cup chopped raw pecans
- 1 teaspoon cinnamon sugar (3/4 teaspoon coconut sugar, ¼ teaspoon ground cinnamon)
- 1 teaspoon avocado oil
- ¼ cup full-fat coconut milk, chilled and whisked
- Preheat oven to 325F and lightly oil a 9-inch pie plate with a dab of coconut oil.
- Combine pie ingredients in a large bowl and whisk to combine.
- Pour into the prepared pie plate and set aside.
- Add topping ingredients to a small bowl and stir until the nuts are coated. Sprinkle the mixture over top of the pie.
- Bake in preheated oven for 55-60 minutes or until toothpick inserted comes out clean.
- Remove from the oven, allow to cool for 1 hour. Cover and place in the fridge overnight to chill.
- Serve with a drizzle of full-fat coconut milk.
Eggs - sorry, I didn't test this recipe without eggs. You could try replacing the eggs with chia seeds (2 teaspoons ground chia with 2 tablespoons of water for every egg in the recipe) but I'm not sure it would work. If you give it a try, let me know how it goes!
Combine pie ingredients in a large bowl and whisk to combine…
I didn’t have a bowl, so I used a pot for the first attempt at this recipe.
And, through the magic of… photographs, now everything is in a bowl!
Pour mixture into a 9″ pie plate and set aside.
Add topping ingredients to a small bowl and stir until the nuts are coated. Sprinkle the mixture over top of the pie.
Bake in preheated oven for 55-60 minutes or until toothpick inserted comes out clean.
Remove from the oven, allow to cool for 1 hour. Cover and place in the fridge overnight to chill.
Serve with a drizzle of full-fat coconut milk.
Talk about a pumpkin-filled week! Chocolate Pumpkin Protein Bars, Pumpkin Spice Latte Smoothie (scroll to the bottom of the page), Vegan Speckled Pumpkin Curry… which was your favorite?
This entry was tagged: pie, pumpkin, pumpkin pie, Thanksgiving
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.
