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33g Protein Creamy Crustless Pumpkin Pie Recipe

33g Protein Creamy Crustless
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Indulge in the rich, spiced flavors of fall with our 33g Protein Creamy Crustless Pumpkin Pie. This guilt-free dessert perfectly balances creamy texture and protein power, making it a delightful treat.

Ingredients

Scale
  • 1 cup pumpkin purée
  • 1 cup cottage cheese
  • 3 large eggs
  • 1 scoop (30g) vanilla whey protein powder
  • 1/4 cup almond flour
  • 1.5 tsp pumpkin pie spice
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp vanilla extract
  • 2 tbsp Greek yogurt or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine pumpkin puree, cottage cheese, eggs, protein powder, and almond flour.
  3. Mix until smooth and creamy.
  4. Add pumpkin pie spice, sweetener, and vanilla extract; mix until well incorporated.
  5. Grease a baking dish with coconut or olive oil.
  6. Pour the pumpkin filling into the prepared dish, spreading it evenly.
  7. Bake for 40-45 minutes, until the center is set and a toothpick comes out clean.
  8. Cool the pie for at least 10 minutes after baking.
  9. Chill the pie in the refrigerator for a couple of hours before serving.
  10. Slice the pie and garnish with whipped coconut cream or cinnamon.
  11. Share the pie with loved ones and enjoy.

Notes

  • This pie is high in protein and low in carbs.
  • It can be stored in the refrigerator for up to 5 days.
  • For a vegan version, substitute eggs with flax eggs.

Nutrition

Find it online: https://bakerslider.com/33g-protein-creamy-crustless-pumpkin-pie/

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