High Protein Pumpkin Pie
Nutrition
Calories: 288kcal | Carbohydrates: 39g | Protein: 20g | Fat: 3g | Fiber: 9g
This Pumpkin Pie is 30% protein without any protein powder! The crust has TVP (Textured Vegetable Protein) and the filling is made with Extra Firm Silken Tofu!
Servings
Ingredients
Crust
- 1 1/2 cup TVP Textured Vegetable Protein
- 3 tbsp Ground Flax
- 3 tbsp Light Brown Sugar
- 1 tbsp Flour
- 1/4 tsp Salt
- 2 tbsp Pie Filling after you've made the filling
- 1/4 tsp Cinnamon
Filling
- 15 oz Pumpkin Puree canned
- 11 oz Extra Firm Silken Tofu I used Mori Nu
- 1/4 cup Flour
- 1/2 cup White Sugar
- 2 tbsp White Sugar in addition to the 1/2 cup
- 1 1/2 tbsp Vanilla Extract
- 1/2 tsp Salt
- 1 tsp Pumpkin Pie Spice
- 1/4 tsp Cinnamon
Instructions
- Pre-heat oven to 350 F (177 C).
- In a small bowl, whisk together ground flax and 9 tablespoons of water. Allow to sit for at least 5 minutes; this creates the flax “egg” goo.
- In a blender, combine pumpkin puree and silken tofu until very creamy.
- In a stand-mixer/with a hand-mixer, combine the pumpkin/tofu mixture (from the blender) with sugar, and vanilla. Once well mixed, slowly add in the dry ingredients for the filling (salt, pumpkin pie spice, flour, and cinnamon).
- For the crust, in a medium bowl, mix together (I do this part by hand with a spatula) the TVP, flax “egg” goo, 2 tablespoons of your pie filling, cinnamon, brown sugar, salt and flour.
- Take the crust “dough” and spread it evenly onto your pie pan with a spatula or the back of a spoon. Press it down.
- Add the pie filling.
- Bake for about 30 minutes, until the top begins to brown.
- Allow to cool before you serve it. I recommend letting it cool to room temperature on the counter and then chilling in the fridge.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Pumpkin Pie
Did you make this recipe?Mention @proteindeficient.vegan
