Pumpkin Pie Recipe

I adapted a recipe for protein bars, I found here on this site, into a pumpkin pie recipe.

1 can 100% pumpkin (425g)
2 whole eggs
6-7 scoops MD (or 4-5 scoops casein, and 2 whey)
100g pecans
25g almonds
3 tbsp 100% peanut butter
splenda/stevia to taste
2-3 tsp cinnamon

I mixed the nuts in a food processor until they were halfway between meal and crumble. Mixed the protein powder, nuts, cinnamon and sweetener in a bowl. Then I added the pumpkin, then the eggs, and finally the peanut butter.

Should be a very sticky batter. Preheat oven to 175° celsius, use some olive oil or non-stick spray to slick up a baking form, and spread the batter in there so it’s about an inch thick.

Bake for 15 minutes at 175° normal, then turn on the oven fan and bake for another 3-5 minutes. Top and edges will become crispy golden, while the center should stay sticky.

Goes incredibly well with whipped cream, but can do without although a drink should be kept handy – these proteiny treats can get a little dry I’m afraid, although this one is by far my best endeavour yet.

According to my calculations the macronutrients are roughly:

kcal 2201.05
218g protein
45.5g net carbs
127.45g fat
36.9g fiber

Makes about 9 servings, 24.2g / 9g / 14.2g [P/C/F], and 4 out of the 9 carbs being fiber.