Wednesday, November 14, 2012

Protein Pumpkin Pie. Low carb and gluten free


yes, you are correct...

it IS topped with Brown Sugar Bacon Candy
and spicy pecans.
but...it IS a Protein Pumpkin Pie

and bacon IS protein...right ?...

i bet this is the best low carb, low fat, GLUTEN FREE, protein packed Pumpkin Pie you will ever taste.  i've been making it for 3-4 years and eat it for breakfast all the time...
and who doesn't love a little BACON CANDY...

GLUTEN FREE DOESN'T MEAN GLUTTON FREE



it's Fall...it's cold and it's pie time.
AND it's pumpkin time.
if you're anything like me...maybe not, but...
 after the big Thanksgiving throw down, i just can't fathom eating one more thing...i like a huge piece of MOM's pumpkin pie the next morning, chilled with a little vanilla greek yogurt and fresh berries.
i'll hide a piece in the back of the fridge just to insure i get my breakfast pie.
my mother does make a mean pumpkin pie and i do indulge in the real thing, crust and all...once a year,

BUT...i have this delicious protein packed pumpkin pie all year 'round.  i stock up on pumpkin around this time and make it just about once a month.



i usually bake it in this 11x7 glass pyrex dish and get 12 servings.  it's easier to store in the fridge.  it keeps for a week and i can usually polish it off by then with a little help from eager friends.
for presentation purposes i used a LARGE pyrex glass pie dish with 2 small ramekins for overflow.  (both versions are shown in photos)



nutrition facts look like this...12 servings
88 cals...11g protein...6.5g carbs...2.4g fat...2g fiber...

can you believe it !!!???


PROTEIN PUMPKIN PIE...GLUTEN FREE
(check your protein powder for gluten)
i found the recipe four years ago at Habits of Contradiction and have been making it ever since.
please check out the original and start from there if you'd like...i have tweaked it just a little bit.

2 cups pumpkin puree
1 cup low fat or non fat cottage cheese
1/2 cup non fat milk
1/2 cup regular milk
2 large eggs (i have used egg-beaters, but like real eggs better)
1/2 cup sugar substitute (or real sugar)...i like Zsweet.  much better than Splenda
2-3 scoops vanilla whey protein powder.
note... you might want to start with 2, but i use 3 scoops Jay Rob Vanilla Whey Protein Powder
1/2 tsp salt
1 teaspoon cinnamon
1 1/4 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/2 tsp maple extract...optional
12 pecans for the top

preheat oven to 350F.
spray LARGE pie dish and 2 small ramekins  or rectangular 11x7 glass pyrex dish.

blend cottage cheese, eggs and 1/2 of the milk until smooth...until you can not detect any cottage cheese specks (SEE IMPORTANT NOTE BELOW).  add remaining ingredients and blend until smooth...VERY SMOOTH.  there is NO FLOUR so you don't have to worry about over mixing.
pour into sprayed cooking dish of choice, decorate with pecans and bake for 40-45 minutes or until middle is set and solid.  it should not jiggle at all
NOTE...(photo below) do not worry if the sides brown a little and the whole thing PUFFS UP.  it will deflate and settle.  this is a hard pie to "over-bake".
above is an example of extreme puff-age...not to worry, it will deflate if this happens
IMPORTANT NOTE...blending is key with this recipe.  i use an immersion blender (above photo).  i don't think i've tried a blender.  i bet it would work, but it might get to aerated...like mousse.  who knows...maybe something else delicious.  i will say that a regular mixer will not work.  you want smooth as silk texture.

BY THE WAY...this pie can definitely be made ahead of time.
please ENJOY some PIE !!!





9 comments:

Jacinda said...

Too much boring talky to wade through to get to the recipe. Which looks disgusting, so hey, waste of time yay!

And your layout is hideous. Dark background + light text = AWFUL.

Jules and Ruby said...

Jacinda. So sorry to disappoint... just not your cuppa tea I guess. I probably won't hear from you soon, but I hope you have a nice holiday

Jules and Ruby said...

Sue...thanks for stopping by...note taken.

Anonymous said...

Jacinda, how incredibly rude. If you don't have anything nice to say (or at least constructive!), don't say anything at all.
I think it looks delicious (sans bacon..). I'm going to give it a try! I hope it tastes as good as it looks.

Jules and Ruby said...

Anonymous...thanks for stickin' up for me and my pumpkin pie. i sure hope you like it. you might want to tweak it to your liking. don't be afraid to taste test the batter. also you might want to start with only 2 scoops of protein powder...i up'd it to 3 because i like lots of protein in the morning. hope to hear from you again...and THANKS

Alice Jardine White said...

Can't wait to try some of these great recipes!! Like the back ground and it was easy to find the recipe as well as print it off! Another great recipe to add to my collection.

Jules and Ruby said...

hi Alice...thanks for the nice comment. i hope you try something fun and give a report back. hope to hear from you again...J

eva said...

Hey! This recipe looks really great! I was just wondering; is the whey powder necessery in the recipe? I don't have it by hand and would like to make this pie, so maybe you know a substitute for it? Greetings from the Netherlands. Eva

Jules and Ruby said...

hi eve...i'm not sure what would happen without the protein powder. if anything it probably works as a thickener and makes the pie a little more firm. i know it makes the pie puff up. i'm not a trained chef/baker so i don't really know. the original only had 1 scoop. i upped it to 2-3. you could maybe find a single packet sold at a heath food store? i wonder if almond flour might work?...hmmm. not too much help, but i hope you find something and let me know if it works...thanks jules

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