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Pumpkin Pie Cake

Posted by Nicole Frain in Recipes

Pumpkin Pie Cake recipe from Bulk Nutrients
Pumpkin Pie Cake recipe from Bulk Nutrients

Makes: 8-12 servesCalories: 264Preparation time: 30 minutesCook time: 20 minutesTotal time: 50 minutes


Base Ingredients:

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

Topping Ingredients:

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

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


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 Directions:

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

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.
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