This is a very lean “diet pumpkin pie”. I basically wanted to make a dessert with pumpkin, protein and nothing else. Like my diet cheesecake, there is no crust and no extra unnecessary calories. It doesn’t taste like a real pumpkin pie, but if you’re crazy about pumpkin like me (I enjoy eating cold pumpkin puree directly out of the can) this recipe will totally ‘do the trick’ for you.
Ingredients (for 4 to 6 mini pies):
– 1/2 cup pumpkin puree
– 1 egg white
– 1/2 cup of unsweetened almond milk (using regular milk will also work but I used a plant-based milk to ‘save’ a few grams of milk sugar)
– 1/4 cup vanilla-flavored whey protein
– 1 tsp pumpkin spice
– 1 tsp agar agar
Mix everything together. It’s normal for the batter to be quite runny.
As I have a small electric oven that I cannot really rely on to bake big pies evenly, so I chose to bake the pie in a muffin mold which I put in a bigger cake pan in a warm water bath. Baking the pies in several small portions in a water bath allows them to maintain an even texture even if you have a crapy oven.
I baked the pies at 230 degrees Celsius for 25 minutes. Let the pies cool down and store them in the fridge to firm up.
Nutrition facts -if you eat all the pies by yourself :) -> 198 kcal, 32 g protein, 13.5 g carbs, 4 g sugar, 1.8 g fat.