UPDATED! 10/09/12
Adapted from this recipe, found here.
For a 9"x13" dish, use the recipe below. For Pie Pans, use the recipe all the way at the bottom!
Crust:
1 c Oats*
1 c Almond Flour/Meal
1/2 c Organic Sugar
1/2 c Coconut Oil
1 Egg or 2 Egg Whites
Pie Filling:
1 1/2 c Pumpkin Puree
2c Almond Milk
2 tsp Cinnamon
A pinch of Salt
2 Packets Setvia
2 Eggs, beaten OR 1/2 c Egg Whites (use egg whites for less calories)
1/4 tsp Nutmeg or Pumpkin Pie Spice (add more if you like it "spicey"... i hate when there's too much nutmeg!)
1-2 scoops Whey Protein/Vanilla Protein Powder OR Vanilla Casein (I used Perfect Fit Protein Powder)
Pecans or walnuts, chopped (optional) -leave out for less fat & calories.
Directions:
Preheat oven to 350 degrees F.
Combine the first 3 ingredients of the Crust into a large bowl. Combine with a whisk. Add your coconut oil (melted or non...it will melt with the heat of your hands anyways) and need into a crumbly crust mixture.
Press tightly onto the bottom of a 9x13" glass Pyrex Dish.
Bake at 350 degrees for 12-15 minutes to set, then remove from oven.
Next, bring your almond milk to a boil in a small pot. Stir in your cinnamon, salt & nutmeg (or pumpkin pie spice).
In a large bowl, add your pumpkin puree & pour in the almond milk mixture. Add your eggs/egg whites.
Whisk together and continue by adding in your protein powder & stevia.
Mixture will thicken upon whisking!
Pour your pumpkin pie filling on top of your crust, sprinkle with your pecans or walnuts (optional) and bake for 30 minutes at 350.
I refrigerated mine overnight.
*If you are low carb, reduce the oats to 1/2 c and increase the almond meal to 1 1/2 c.
Serving Size: 1 square slice
Makes 15 slices, or 30 if you make them even smaller!
*This recipe has been designed, measured, concocted & created by ME*
Recipe for a traditional Pie Pan:
3/4 c Oats*
3/4 c Almond Flour/Meal
1/4 c Organic Sugar
1/4 c Coconut Oil
1 Egg or 2 Egg Whites
Pie Filling:
3/4 c Pumpkin Puree
1 c Almond Milk
1 tsp Cinnamon
A pinch of Salt
2 Packets Setvia
2 Eggs, beaten OR 1/2 c Egg Whites (use egg whites for less calories)
1/4 tsp Nutmeg or Pumpkin Pie Spice (add more if you like it "spicey"... i hate when there's too much nutmeg!)
1-2 scoops Whey Protein/Vanilla Protein Powder OR Vanilla Casein (I used Perfect Fit Protein Powder)
Pecans or walnuts, chopped (optional) -leave out for less fat & calories.
Directions:
Preheat oven to 350 degrees F.
Combine the first 3 ingredients of the Crust into a large bowl. Combine with a whisk. Add your coconut oil (melted or non...it will melt with the heat of your hands anyways) and need into a crumbly crust mixture.
Press tightly onto the bottom of a 9x13" glass Pyrex Dish.
Bake at 350 degrees for 12-15 minutes to set, then remove from oven.
Next, bring your almond milk to a boil in a small pot. Stir in your cinnamon, salt & nutmeg (or pumpkin pie spice).
In a large bowl, add your pumpkin puree & pour in the almond milk mixture. Add your eggs/egg whites.
Whisk together and continue by adding in your protein powder & stevia.
Mixture will thicken upon whisking!
Pour your pumpkin pie filling on top of your crust, sprinkle with your pecans or walnuts (optional) and bake for 30 minutes at 350.
I refrigerated mine overnight.
*If you are low carb, reduce the oats to 1/2 c and increase the almond meal to 1 1/2 c.
*This recipe has been designed, measured, concocted & created by ME*
Will you make this for those cozy fall nights? Let me know what you think!
-skinnyfitchick
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