Let’s be clear: I would never tell you to avoid regular pumpkin pie at Thanksgiving (or at any other holiday for that matter).
After all, the truth is that enjoying a treat that you absolutely love a couple of times a year will not hold you back from reaching your health and fitness goals (see: 80/20 rule).
Yet if you’re anything like me and want to eat pumpkin pie as much as possible this time of year, it’s nice to have a healthier alternative that you can eat any time of day and not feel the slightest bit guilty. And this recipe will not disappoint.
You can make this recipe with or without the crust, depending on what best fits your macros. Top with a dollop of Greek yogurt and you’ve got a delicious, protein-packed treat!
Here’s your High Protein Pumpkin Pie Recipe:
Ingredients for the Crust
3/4 cup almond meal (or ground almonds)
2 Tbsp coconut oil, melted
1 Tbsp almond or coconut milk
Ingredients for the Filling
1 can organic pumpkin
1 cup low fat cottage cheese
3/4 cup vanilla protein powder (approximately 1.75 servings)
1/2 cup unsweetened coconut milk or almond milk
1/2 cup coconut sugar
1 1/4 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp salt
Heat your oven to 350° F. Melt the coconut oil until it’s a clear liquid, then mix together with the almond meal and almond milk. Use your fingers or a spatula to press the mixture into the bottom of a regular pie pan.
Next, blend together the ingredients for the filling until there are no remaining chunks. Pour on top of your crust, then put in the oven for 38-40 minutes or until the top is slightly browned. It will look pretty puffy when you remove it from the oven—don’t worry, this is normal! It will de-puff after a few minutes.
Put in the fridge to chill for at least four hours, then serve with a dollop of Greek yogurt or a sprinkle of cinnamon on top.
Macros with crust (per 1/8 recipe)
Macros without crust (per 1/8 recipe)