Pumpkin Pie - Gluten Free - BodyRock
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Pumpkin Pie - Gluten Free

March 02, 2014 2 min read

Hi BodyRockers! I have an amazing recipe for a Pumpkin Pie for you today for anyone out there who's looking for a healthier version of this holiday treat. By the way Pumpkin Pie is my favourite pie of all times, so I was very excited with the results of this recipe. Remember that this is just a treat - not something that you would want to eat every day. I mean, I would love to... I just won't do it cause i'm a BodyRocker ;) .

Here are the ingredients:

1/2 cup of quick cooking oats, 1 cup of almond meal, 1/2 cup of raw can sugar (or brown sugar), 1/2 cup of coconut oil, 1 can of organic pumpkin puree, 2 cups of almond milk, 1tsp of vanilla extract, 1 and 1/2 tsp of cinnamon, 1 tsp of nutmeg, pinch of salt, 1 small cup of crushed pecans, 1 tsp of flax seeds, 3 whole beaten eggs, 3 scoops of pure whey protein.

Take 1/2 cup of quick oats,...

...1 cup of almond meal,...

...and 1/2 cup of raw cane sugar.

Add the ingredients into a bowl.

Now you'll need 1/2 cup of coconut oil or coconut butter...

...that you will add to the bowl and mix it with the rest of the ingredients to create a dough. Use your hands, get dirty! Yeah :)

Once you have made the dough take a non stick baking sheet 9x12 inches and press the dough in. Place the sheet in a preheated oven (350 F) for 12 minutes.

While the dough is in the oven you can prepare the pumpkin mixture. Start by bringing the 2 cups of almond milk to boil (keep stirring) and add cinnamon, nutmeg and salt. As soon as it's boiling switch the heat off.

Open the can of pumpkin,...

...and scoop the pumpkin puree into a bowl.

Pour the milk over the pumpkin.

Take the 3 whole beaten eggs...

...and pour it into the mixture.

Add the 3 scoops of pure protein powder, 1 tsp of vanilla extract, and mix all in until you get a nice smooth pumpkin mixture.

When the dough is ready, take it out of the oven and pour the pumpkin over the top.

This is what it will look like in the baking sheet.

Sprinkle the crushed pecans, flax seeds, and 1 more tbsp of raw cane sugar over the top before you place it back to the oven.

Bake it for another 25 - 30 minutes at 350F.

When it's done baking it's really important that you let it cool down and then put it in a fridge for about an hour before you serve - trust me. You can test it yourself to see the difference in the texture and the taste.

Enjoy your pumpkin pie and as always feel free to share your thoughts and suggestions in the comments below.

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My 14 Day Nutrition Guide is available Here

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