i hate pumpkin pie.
i’m pretty confident it’s one of those things you either love or hate. i am a hater.
i’m not sure whether it’s nature or nurture because no one in my immediate family has ever liked it or thought to serve it at thanksgiving dinner. and i’m totally okay with that.
i can not count the number of requests for a pumpkin pie recipe post i have gotten in the past few weeks. i smile, nod, mumble something about how great of an idea that is…but really i’m holding back the desire to scream “no, that sounds disgusting!! i hate pumpkin pie!!”
i started experimenting…and came up with something that sure resembled the look of pumpkin pie. i didn’t think i was a fair taste-tester for this recipe, so i took some samples up to the gym to see what they thought of my “protein pumpkin pie” creation. i was shocked at people’s response…best pumpkin pie ever. “please, don’t flatter me, i have to post this recipe online.”
it wasn’t until another self-proclaimed pumpkin pie hater tasted it and said, “i don’t even like pumpkin pie, but that’s really good!” that i believed it…and decided to taste it for myself. it still had a similar taste to my past memories of pumpkin pie, but not nearly as mushy and unappetizing. so, i decided it would be satisfactory enough to post on my blog.
then my match-made-in-heaven-pumpkin-pie-hating-hubby tried it, liked it, then suggested i put my pumpkin protein whip on top! genius!
that’s when it happened…after i shot this picture, i took the bite on the fork…
…and for the first time in my life, i fell in love with pumpkin pie!!! the whip is what really makes this recipe totally worth it for me, but i’ll let you decide!
and for any judgmental family members wanting to fully embrace every calorie they can on thanksgiving, you don’t even have to tell them it’s healthy or that it has protein powder in it…they will never even know! :)
protein pumpkin pie
- 1 small (15 oz) can of pumpkin purée (not pumpkin pie filling)
- 2 eggs (lightly beaten)
- 2 scoops of vanilla protein powder
- 1/2 cup coconut sugar
- 1/4 cup unsweetened vanilla almond milk
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- graham cracker crust
preheat oven to 350 degrees.
you can always buy a pre-made crust at the store, but i am a trans-fat nazi, so my graham cracker crust was adapted from this recipe…i used 1 cup graham cracker crumbs, 1 tbsp coconut oil, 1 tbsp unsweetened vanilla almond milk…pressed it into a pie dish and baked at 350 for 8 minutes. i let it cool a bit before filling.
mix all ingredients together in a bowl and pour into graham cracker crust!
bake at 350 for 25 minutes, then reduce temperature to 300 and bake for an additional 20-25 minutes, until knife comes out clean at the center. let cool on a wire rack for about 1 hour before covering and refrigerating until ready to eat.
then whip this up to go on top! :)