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