Power pumpkin pie
As a belated thanksgiving recipe from the far side of the pond I offer my protein pumpkin pie recipe.
It’s crustless, but you could use a thin layer of filo if you wanted a bit of pastry action.
Ingredients
1 egg
2 egg whites
1/2 cup splenda
1 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 teaspoon ground cinnamon
100g (1/3 cup + 1 tablespoon) canned pumpkin
120g (4 scoops) vanilla protein powder
serves 4
Preheat oven to 180ºC/350ºF
In a blender, place the splenda, eggs and salt and blend until foamy. Add in the remaining ingredients and blend until combined.
Poor into 4 silicon muffin moulds and bake for about 20 minutes or until firm.
Nutrition
196 Cals
2.4g fat
27.3g Protein
17.5g Carbs
2.1g fibre
4g sugar
Tips
In Australia, David Jones’ Food Glorious Food sells canned pumpkin, as does USA foods (online or Moorabin, Vic).
To make your own you will need 400g (peeled weight) of Jap or Qld Blue, microwaved for about 10 minutes on med-high then pureed in the blender.
November 28, 2008 at 10:56 pm
Wow, thanks for this. Pumpkin pie is my favorite pie. I will save this blog, and make this soon.
December 7, 2008 at 8:02 pm
I over baked them, so they came out a little dry. That’s okay though when you have a big glass of milk. Other than being dry they taste awesome. Thanks for sharing!