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Introduction

A rich, nutty pecan base topped with a light caramel and pumpkin filling, I’ve taken the theme of the classically rich, American Thanksgiving dessert and put a healthy, protein spin on it.

Pecans are a nut that I’ll admit I’ve never had much time for. They’re often overlooked in favour of peanuts, almonds and cashews, but when lightly roasted they develop a delicious, buttery and distinctive flavour.

Not only this, but they’re rich in monounsaturated fats such as oleic acid and antioxidants like ellagic acid which can help protect the body from disease, cancer and infection. In addition to this, they pack a substantial amount of vitamin E, numerous B-vitamins and minerals such as calcium, iron and potassium.

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Ingredients

Serves: 6

Macros*: Calories 67 kcal, Protein 5g, Carbs 5g, Fat 3g

Base:

16g pecans, roasted

16g coconut flour

5g coconut oil, melted

5g date syrup

8g cinnamon whey

Pinch salt, nutmeg and cinnamon

Caramel Pumpkin Filling:

120g homemade pumpkin/butternut puree

30ml egg white

18g unflavoured whey

2tsp natvia

1tsp caramel extract

Method

Preheat the oven to 160°C (320F). Line the bottom of and lightly oil a small springform tin. In a mini food processor, process the roasted pecans until ground like a flour. A few chunky bits are fine. Add the coconut flour, whey, salt, nutmeg and cinnamon. Processor again until combined. Add the coconut oil and date syrup and blend again to combine. It should look like the picture. In a bowl, blend together the pumpkin filling ingredients until smooth. Press the pecan base firmly down into the bottom of a small springform tin. Pour the filling mixture on top and bake for 25 minutes. Top with a few pecans once it’s out of the oven, if desired.

*Note: Macros are given per slice of pumpkin protein pie assuming 6 slices in total.