Protein Pumpkin Pie
Makes: 10 slicesCalories: 310Difficulty Level: ModeratePreparation time: 20 minutesCook time: 40 minutesTotal time: 60 minutes
Ingredients
For the base:
- 1 scoop (30g) Bulk Nutrients WPI, WPC, Protein Matrix+ or Thermowhey in Vanilla
- 200g coconut oil or butter – softened
- 250g plain wholemeal flour
- 100g almond meal
- 1 teaspoon vanilla essence
- Pinch of salt
For the filling:
- 2 cups pumpkin puree*
- 3 eggs
- 1 tablespoon rice malt syrup
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 tablespoon cornflour
- 1 cup coconut milk or cream
- 2 tablespoons coconut sugar
- 3 tablespoons maple syrup
- 1 teaspoon vanilla essence
Instructions
- Step 1: Pre-heat oven to 160 degrees celsius and grease a circular pie tin.
- Step 2: Place all base ingredients in a bowl and stir to form a dough.
- Step 3: Press into pie tin and chill until ready to use.
- Step 4: Place all filling ingredients into a food processor and blend until smooth and creamy.
- Step 5: Pour filling into base.
- Step 6: Bake for 40-50 minutes or until center is firm to touch.
- Step 7: Allow to cool before carefully removing from the tin.
*To make pumpkin puree – You may be able to find cans of this at your supermarket. Otherwise, we baked 1/2 a pumpkin until tender and then blended in a food processor.
Nicole Frain is a food scientist, personal trainer and a professional international cyclist.
She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!
More about Nicole Frain
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