Last year, I published a recipe for Pumpkin Protein Pie in my bodybuilding.com column (you can see it here). I made the pie yesterday my friends and I demolished it post-workout! But it got me thinking… what if I eliminated the crust and baked the filling inside muffin cases instead? So I made the filling all over again this morning and, instead of pouring it over a crust, I poured it inside muffin cases. And baked them. And this happened:
As soon as I saw them I thought “hmmm? Will they unmold????” And alas they did! They came out of so easily, as if they were muffins. But instead of being cakey inside they were completely pie-like and creamy. Like pumpkin pie. Like pumpkin… magic ;-) So, without further ado, I present to thee a recipe that’s bound to become one of your favorite (if, of course you like pumpkin!):
½ can pumpkin puree
¾ cup liquid egg whites
¼ cup vanilla whey protein powder (I used Cellucor’s vanilla)
1 teaspoon toffee flavoring (this is optional but nice for extra sweetness)
1 teaspoon cinnamon (optional but nice for extra spice)
Bake at 170 C (338 F) for 35-40 minutes or until when poked with a knife your knife comes out clean. Let them cool completely before unmolding them and… BOOOM! Ready to devour.
Macros per Serving (out of 6):
Don’t forget to check out my column at bodybuilding.com to get the proper protein pie version (with the crust)! It’ll be available here once it goes live (I’ll link to it on facebook too).
PPS: If you want yet another Protein Pumpkin Pie recipe, check out the one in my Holiday Recipes ebook! It’s pictured below in all its glory: