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High Protein Crustless Pumpkin Pie (Gluten-free & Paleo)

by April 19, 2017

High Protein Crustless Pumpkin Pie (Gluten-free & Paleo)

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!

Eating Style:

Dairy-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves:

8

Ingredients

Pie
  • 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
Topping
  • 1/3 cup chopped raw pecans
  • 1 teaspoon cinnamon sugar (3/4 teaspoon coconut sugar, ¼ teaspoon ground cinnamon)
  • 1 teaspoon avocado oil 
Drizzle

Instructions

  1. Preheat oven to 325F and lightly oil a 9-inch pie plate with a dab of coconut oil.
  2. Combine pie ingredients in a large bowl and whisk to combine.
  3. Pour into the prepared pie plate and set aside.
  4. Add topping ingredients to a small bowl and stir until the nuts are coated. Sprinkle the mixture over top of the pie.
  5. Bake in preheated oven for 55-60 minutes or until toothpick inserted comes out clean.
  6. Remove from the oven, allow to cool for 1 hour. Cover and place in the fridge overnight to chill.
  7. Serve with a drizzle of full-fat coconut milk.

Notes

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:

69.3

Total Fat:

7.7 g

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

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.

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