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Tuesday, September 20, 2016

Pumpkin Pie

Hello friends, hope the week is being good to you so far.

Guess what?!

I LOVE Pumpkin!

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T’s Pumpkin High Protein Pie

1 pkg Silken Tofu
1 1/3 cup Pumpkin Puree
1/4 cup Truvia Brown Sugar Blend
1/2 cup Stevia in the Raw
1 teaspoon vanill extract
2 Tablespoons Pumpkin Pie Spice
2 Scoops Vegan Plain or vanilla Protein Powder
Dash of Sea Salt
Pecan pieces and cinnamon(optional)
Pie Crust(if using)

Heat oven to 375.
Line a muffin tin or spray pie plate.
Place Tofu in food processor and pulse until smooth.
Add pumpkin, continue pulse until smooth.
Add remaining ingredients and pulse until ingredients(except pecans & cinnamon) are mixed well.
Pour into balking dish or muffin tins.
Tap gently to remove any bubbles.
Sprinkle with pecans.
Bake for 30 minutes.
Turn off oven and allow to sit for at least 1 hour to cool.
Remove from oven and dust lightly with cinnamon.

*I do not use the entire can of pumpkin, I have found it made the pies too runny. However it also depends on the protein powder I use.
If your raw batter looks too thick add in the remainder of pumpkin.
When I do not use the entire can the remainder gets frozen for my pumpkin protein shakes. Nothing goes to waste in this house.

I hope you enjoy!

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Please hit in the comments section if you give them a try, I love feedback, it only helps me grow.

Until next time…

Trish

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