Ingredients for Pumpkin Crust:
3/4 cup blanched almond flour
3/4 cup unsweetened shredded coconut
1/4 teaspoon sea salt
1 teaspoon vanilla
1 tablespoon grade B Maple Syrup
1/4 cup melted coconut oil
Preheat oven to 350 degrees F. Combine all ingredients for the crust in a large bowl and press firmly into the 9 inch pie pan. Bake for 12 – 15 minutes until golden brown. Remove from oven and cool while preparing the filling.
Ingredients For Pumpkin Filling:
1 (8-ounce) package greek cream cheese, softened
1 15 oz can of canned pumpkin
1/2 cup of palm sugar
1 scoop of vanilla whey protein powder
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1/2 cup coconut creamer
1/4 cup of unsweetened almond milk
1/4 cup grass-fed butter (melted)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon of pumpkin spice
1/4 teaspoon ground ginger
1/4 teaspoon of ground nutmeg
Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar, protein powder, and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, almond milk, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, pumpkin spice, nutmeg, and ginger, and beat until thoroughly mixed.
Pour the filling into the warm prepared pie crust and bake for 35-45 minutes, or until the center is set. Let the pie cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream (if desired).
Enjoy!
Fit Chic