- 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
- 1/3 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.
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Protein Powder – I used unflavored, non-GMO, gluten-free soy protein powder as I have been diagnosed with low estrogen and soy helps me increase my levels. You can use whatever protein powder you’d like to here. I would recommend unflavored so that it doesn’t affect the taste. Alternatively, you could use something like coconut flour, almond flour or perhaps ground flax seed as a replacement.
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!
Nutrition Information Per Serving
- Calories: 195
- Calories from Fat: 70
- Total Fat: 7.7
- Saturated Fat: 1.4 g
- Cholesterol: 82> mg
- Sodium: 149 mg
- Carbs: 25.2 g
- Dietary Fiber: 2.4 g
- Net Carbs: 22.8 g
- Sugars: 20.8 g
- Protein: 8.6 g