Regular Foods · Dessert · by Mara
Ironroot Pumpkin-Ricotta Protein Pie
Pumpkin-Ricotta Protein Pie
Pumpkin, ricotta, whey, and warm spice bake into a crustless protein pie finished with pecans. Mara insists that cooling time is part of the method, not a suggestion.
- Total time
- 1 hr 45 min
- Yield
- 12 slices
- Serving
- 1 slice
- Texture
- Tender
Ingredients
- 2 cups unsalted canned pumpkin purée
- 2 large eggs
- 1 cup skim milk
- 1 cup part-skim ricotta cheese
- 1/3 cup baking sweetener blend
- 2 scoops unflavored whey protein isolate, about 44 grams
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 ounces pecan halves
Directions
- 1
Heat the oven to 350 °F and coat one 9-inch pie dish with nonstick spray.
- 2
Blend the ricotta, eggs, and 1/2 cup milk until smooth and pourable.
- 3
Add the pumpkin, remaining milk, sweetener, whey protein, salt, cinnamon, and nutmeg; blend until evenly combined.
- 4
Pour into the prepared dish and arrange the pecans on top.
- 5
Bake for 40 to 45 minutes, until the center is set and does not jiggle; reduce the oven to 325 °F if the top browns too quickly.
- 6
Cool for 1 hour before cutting into 12 slices.
PER SERVING
Nutrition
- Protein
- 6g
- Calories
- 105
- Carbs
- 10g
- Fat
- 4g
- Fiber
- 2g
- Sugar
- 8g
- Sodium
- 151mg
Source nutrition per serving from the supplied recipe collection; values have not been recalculated for this Guild adaptation.
Source: Supplied recipe collection; independently worded Guild adaptation.
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