Single Serve Protein Pumpkin Pie
Serves 1
10 mins prep
30 mins cook
20 mins cool :
60 mins total
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.
Crust:
Filling:
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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.
