Pumpkin Pie Cake

A decadent Pumpkin Pie Cake for an out of this world dessert

Are you a fan of pumpkin pie? Or obsessed with cheesecake? Then this is just for you!

This decadent cake has a rich chocolatey base and a smooth and creamy filling which is achieved with no added sugar and no eggs.

The pureed pumpkin gives the cake a natural sweetness and the vanilla and pumpkin pie spices cut through to make for a balanced and delicious treat.

Each serve contains a whopping 13g of protein and just 6g of sugar, it's a miracle!

If you a looking for a healthier alternative for a dessert or to impress your friends at a dinner party, then give this one a go, you won't be disappointed.

Base Ingredients

• 2 packets Chocolate Protein Ball Mix
• 50ml coconut oil
• 50ml water

Base Directions

1. Line a 10cm spring form cake tin.
2. In a bowl combine protein ball mix with water and coconut oil. Press into cake tin and set aside.

Topping Ingredients

• 1 cup pumpkin puree
• 1 sachet Cinnamon Protein Pancakes
• 2 Tbsp  ricotta
• 2 Tbsp extra low fat cream cheese
• 1 tsp vanilla bean paste
• 2 Tbsp  coconut oil, melted

Topping Directions

1. Blend all ingredients until well combined and smooth.
2. Pour over base ingredients and place in the fridge to set.

Drizzle Sauce Ingredients

• 1 pumpkin, chopped
• Pumpkin pie spice mix to taste – OR a blend of cinnamon, clove, nutmeg, all spice (2:1:1:1)
• Coconut oil to coat, melted
• 1 tablespoon coconut sugar

Drizzle Sauce Directions

1. Set oven to 180 degrees. Line baking tray.
2. Chop pumpkin and toss in coconut oil and coconut sugar to coat.
3. Spread out on baking tray and bake until tender and soft.
4. Remove from oven and allow to cool before placing in food processor with pumpkin pie spice mix or homemade blend. Start at 2 tsp of spice mix, taste and increase if necessary.
5. Store in an airtight container until ready to use.