High Protein, Gluten-Free Pumpkin Pie

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On our way home from Northern Michigan, I was starting to feel that good old fall nostalgia. The trees are starting to turn, I'm having to check the weather and actually think about how to dress myself, and my instagram feed is being taken over by #PSL (Pumpkin Spice Latte - I stay away, but here's a skinny copycat I made three years ago).

We stopped at Martha's Vineyard for a little DIY charcuterie action and a can of organic pumpkin caught my eye. I threw it in the basket and immediately started taking mental inventory of what else we had at home that I could combine it with.

And then this little ditty came to life. But I wasn't sure what to call it. Easy? Gluten free? High protein?



High Protein, Gluten-Free Pumpkin Pie
Ingredients for pie filling:

  • 1 can organic pumpkin
  • 1/2 tbsp half and half or heavy cream
  • 1 tbsp coconut milk
  • Egg whites from 3 eggs
  • 1 whole egg
  • 2 tbsp coconut flour
  • Vanilla/Sweetener - Use any of these combinations: [1 tbsp liquid stevia + 1 tsp vanilla extract] [1 tbsp liquid stevia + 1 tbsp liquid vanilla stevia] [2 tbsp stevia powder + 1 tsp vanilla extract] [2 tbsp white sugar + 1 tbsp brown sugar + 1 tsp vanilla extract]
  • Optional: 4 tbsp unflavored protein powder (I used Great Lakes Gelatin and highly recommend it - this ended up with 10g of protein per slice by incorporating it!)

Ingredients for pie topping:

  • 1 tbsp coconut oil
  • Sweetener - Use any of the following: [1/2 tbsp liquid stevia] [1/2 tbsp maple syrup] [1/2 tbsp agave nectar]
  • 1/2 cup pecans, crumbled or chopped into smaller pieces 
  • 1/2 cup oats
  • WHIPPED CREAM! Gotta have it.


  1. Preheat oven to 350.
  2. Combine ingredients for pie filling and mix until well combined. 
  3. Spray a baking dish (I used a 10 inch round dish) and then place the mixture inside evenly. 
  4. Bake for 45 minutes.
  5. Meanwhile, combine pie topping ingredients (except for whipped cream) in a pan on medium heat. Sautee together until the aroma is powerfully fall!
  6. Once you take the pie out of the oven, sprinkle topping over it. 
  7. Top each individual piece with whipped cream and serve!

P.S. If you've been following me since the beginning, you know I've got a plethora of pumpkin recipes on this site. A few years ago, I did a "Twelve Days of Pumpkin" series and basically turned my entire kitchen (and fingers?) orange. But, it taught me how many different food items you can incorporate pumpkin into. Looking for a little (or a lot) pumpkin in your life? Check these out!

  • What's your favorite fall-themed recipe? 
  • Are there any fall recipes you love but want to see "healthified?"

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