High Protein Crustless Pumpkin Pie (gluten-free + paleo)

November 3, 2013 By Leanne Vogel November 11, 2018

The easiest most healthy pumpkin pie you’ve ever indulged in. It’s wheat-free, gluten-free, grain-free, dairy-free, paleo, and high in protein!

I’ve been feasting on all sorts of yumminess during my visit to Victoria, BC. I’ve been pleasantly surprised to see gluten-free, grain-free, and paleo options in the most unlikely of places.

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Before, when I was afraid of my allergies and food sensitivities, I stressed out about traveling. I was worried that restaurants would find my questions annoying or that there would just be no options. But? No matter where I go, or what I do, I never, ever go hungry.

If you’re here in Victoria, planning a trip to the city or have always want to go… you HAVE to check out Cafe Bliss, Be Love, Re-Bar and Wild Coffee.

I’ve had a bunch of opportunities to feast on desserts during my stay, but I haven’t been in the mood. It might have something to do with all of the last-minute dessert baking I was doing in preparation for my Christmas dessert cookbook launch (coming this Tuesday!) or, that I made (and ate) this pie the day before I left for my trip.

Note the emphasis on made AND ate. Yeh. Kevin and I polished off this bad boy in a day.

Pie for breakfast? Totally acceptable when there’s no crust. It’s practically a smoothie… just thicker… and sweeter.

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4.5 from 4 reviews

High Protein Crustless Pumpkin Pie (Gluten-free & Paleo)

Author: Leanne Vogel

Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free

Prep time: 10 mins

Cook time: 60 mins

Total time: 1 hour 10 mins

Serves: 8

The easiest most healthy pumpkin pie you've ever indulged in. It's wheat-free, gluten-free, grain-free, dairy-free, paleo, and high in protein!

Ingredients

Pie

¾ cup unsweetened non-dairy milk
¼ cup maple syrup
½ cup coconut sugar
2 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
3 large eggs
15 ounces canned pumpkin puree - not pumpkin pie filling!
¼ cup protein powder - see note

Topping

⅓ cup chopped raw pecans
1 teaspoon cinnamon sugar (3/4 teaspoon coconut sugar, ¼ teaspoon ground cinnamon)
1 teaspoon avocado oil

Drizzle

¼ cup full-fat coconut milk, chilled and whisked

Instructions

Preheat oven to 325F and lightly oil a 9-inch pie plate with a dab of coconut oil.
Combine pie ingredients in a large bowl and whisk to combine.
Pour into the prepared pie plate and set aside.
Add topping ingredients to a small bowl and stir until the nuts are coated. Sprinkle the mixture over top of the pie.
Bake in preheated oven for 55-60 minutes or until toothpick inserted comes out clean.
Remove from the oven, allow to cool for 1 hour. Cover and place in the fridge overnight to chill.
Serve with a drizzle of full-fat coconut milk.

Notes

Protein Powder - I used unflavored, nonGMO, gluten-free soy protein powder as I have been diagnosed with low estrogen and soy helps me increase my levels. You can use whatever protein powder you'd like to here. I would recommend unflavored so that it doesn't affect the taste. Alternatively, you could use something like coconut flour, almond flour or perhaps ground flax seed as a replacement.

Eggs - sorry, I didn't test this recipe without eggs. You could try replacing the eggs with chia seeds (2 teaspoons ground chia with 2 tablespoons of water for every egg in the recipe) but I'm not sure it would work. If you give it a try, let me know how it goes!

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