This crustless pumpkin pie recipe is not only super simple to make, but it is also low carb, gluten free, dairy free, and high protein!
A slice of this pie serves as a great post workout snack to build those muscles, as a healthy snack during the day, or as a tasty, guilt free dessert at the end of the day!
MACROS per serving (out of 6):
7 carbs |6 fat | 8 protein
3/4 cup Unsweetened Almond Milk
15 oz Pumpkin Puree
1 scoop Salted Caramel True Nutrition Egg White Protein
1 tsp Pure Stevia (or preferred sweetener)
2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Pumpkin Pie Spice
1/4 tsp Nutmeg
Pecan Topping Ingredients
1/3 cup Chopped Pecans
3 grams Coconut Oil (melted)
1/2 tsp Cinnamon
1/4 tsp Salt
Preheat oven to 325.
Combine all of the pie ingredients and whisk until fully mixed.
Coat 9in pie pan with cooking spray
Make the pecan topping by mixing the chopped pecans, melted coconut oil, cinnamon and salt.
Pour pie mix into the pie pan and evenly sprinkle with the pecan topping. Bake at 325 for 55-60 min, or until a toothpick comes out clean.
Remove from oven and allow to cool for 1 hour.
Let sit in fridge for 4 hours, or overnight to cool.
We love using pumpkin in recipes. It reminds us of fall :)