The perfect Single Serve Protein Pumpkin Pie for a high protein, low carb and low calorie Thanksgiving treat. This healthy pumpkin pie for one uses protein powder, only a little butter and no eggs either; A great anabolic pumpkin pie recipe.
Ingredients
Crust:
3TbspWhole Wheat Pastry Flour, 22g
1TbspUnflavored Protein Powder, 6g, or more flour
PinchofSalt
2tspCold Unsalted Butter, 10g
2½tspIce Water
Filling:
¼cupPumpkin Puree, not pumpkin pie filling, 60g
1½TbspUnsweetened Almond Milk, 22ml
1TbspEvaporated Coconut Milk, 15ml, or regular
2TbspVanilla Protein Powder, 11g
½tspCornstarch, or Tapioca Starch
¼tspPumpkin Pie Spice
Instructions
Crust:
In a food processor, combine whole wheat pastry flour, protein powder and salt and blitz to combine.
Add chopped butter on top and pulse until combined to form a rough crumbles.
Pour in water (little at a time) and continue to pulse until a ball of dough forms.
Place dough on lightly floured surface and roll into a 6-7 inch circle, turning about ¼ turn every few rolls.
Place rolled dough onto 4½” pie dish and tuck it in. Trim extra edges with kitchen scissors or a sharp knife.
Line inside with parchment paper, put pie weights or beans in, and pre-bake crust for 10 minutes.
Remove weights and parchment paper, bake another 5 mins.
Remove from oven and cool completely, about 20 minutes.
Filling:
Reduce oven temperature to 350°F.
In a bowl, whisk pumpkin puree, almond milk, evaporated coconut milk, protein powder, cornstarch and pumpkin pie spice.
Pour filling into cooled pie crust.
Bake 15 minutes. Center should still be a bit jiggly, but sides cooked.
Notes
Nutrition value is calculated using products recommended below.
See post for alternate ingredients, tips and storage options.