Pumpkin Protein Cake Pie

This cake pie is almost like eating a sweet frittata. It's a great protein power snack that you can enjoy on the go for breakfast or post-workout treat. Also a really delicious seasonal dessert that can almost remind you of a light ricotta style pumpkin cheesecake!  

And then I ate the whole thing.

(please excuse my torched chocolate, it still tasted good
and I lowered the temp for your recipe to prevent bubbling!)

Pumpkin Protein Cake Pie 
by Sarah Farsh November 26, 2019

• 1 can organic pumpkin ⁣⁣puree (or 12oz peeled/seeded/cooked butternut squash) 
• 2 tsp pumpkin pie spice ⁣⁣
• 1 tsp good cinnamon 
• 1/2 tsp powdered ginger
• 1/2 tsp nutmeg (grate your own fresh, it makes a difference!)
• pinch pink salt⁣⁣
• 1 tsp pure vanilla ⁣⁣extract (read the ingredients, should just be vanilla extract-no sugar or "flavor") 
• 1 tsp stevia ⁣⁣powder
• 5 tbsp pure maple syrup (use 3 tbsp stevia and add 4 tbsp water if you want to omit maple syrup, you can also use date paste) 
• 3-4 egg whites (about 1/4 cup; vegan's sub with 1/2 block extra firm tofu-just as good!)⁣⁣
• 3tbsp - 1/4 cup almond flour⁣⁣ (depending how firm you want the texture, sometimes I like it more gooey like pecan pie so I use less flour, sometimes more dense like cheesecake so more flour) 
• 1 tsp baking soda⁣⁣
• unsweetened dark chocolate (I use Lily's Extra Dark Vegan Sugar-Free chocolate bar and chop it with knife)
Blend all ingredients but chocolate together and poor into a pie pan, top with chocolate and bake at 325° for 45min. Let cake set in refrigerator before cutting and serving. 


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