This pumpkin pie is the perfect healthy dessert to bring to your Thanksgiving gathering. Actually, after you make it, you might decide you want to keep it all for yourself.
It’s gluten-free, fat-free, refined sugar-free, and high-protein, yet still has all of the flavor and texture of the traditional fall dessert.
You can also enjoy this recipe any time of year – I’m a member of #TeamPumpkinYearRound!
Watch my video on YouTube here for a step-by-step tutorial!
Crustless Pumpkin Pie
SERVES: 8 – 115 calories 0 F / 17 C / 11 P per slice
- 1 can pumpkin (15oz)
- 3/4 cup unsweetened almond milk (180ml)
- 3 scoops Slap Nutrition cinnamon or vanilla protein powder* [discount code: SARAH] (84g)
- 1/4 cup all-purpose gluten-free flour (37g)
- 2 Tablespoons starch (corn, arrowroot, tapioca, or potato) (16g)
- 1/3 cup coconut sugar (69g)
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Add all ingredients to a large bowl and beat until smooth. Pour into a greased 9-inch round pie pan, or into a pre-made gluten-free crust if desired. Bake at 375 for 35-40 minutes. Allow to cool completely and then refrigerate for at least 6 hours or overnight before slicing.
Enjoy! Post a photo on Instagram, tag me @sarahlynnfitness, and use #baketobefit if you try this recipe.
If you’d like to have all my blog recipes saved in one place, they are all included in a bonus section at the end of The Healthy Brownie Cookbook! Check out my other eBooks here for tons more healthy dessert recipes 🙂
*Feel free to substitute other brands of protein powder – this is just my recommendation