Vegan & Paleo Pumpkin Protein Pie

A modern tradition during the fall, is to enjoy a pumpkin pie dessert post-dinner. This Paleo & Vegan-friendly Pumpkin Pie is super rich and creamy with a soft flaky crust. A complete autumn dessert staple!

Ingredients:

• 1 ¼ cups of blanched almond flour
• 1 ½ scoop LEANFIT ORGANIC PLANT-BASED PROTEIN™ -  Vanilla
• ½ banana
• 4 tbsp tapioca flour
• 1 tbsp grounded flax seeds
• ½ cup toasted or raw shredded coconut flakes
• 5 tbsp of virgin coconut oil
• 1 tsp cinnamon
• 2 tbsp of cold water or nut milk

Filling:

• 2 cup of pure pumpkin puree
• ½ cup full fat coconut milk (only use the coconut cream on top, don’t stir the can)
• 1 tbsp coconut sugar or 1 tbsp maple syrup
• 3 tbsp arrowroot flour
• 2 tbsp creamy almond butter
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ tsp allspice
• dash of pink salt

Topping:

• 2-3 tbsp of chopped pecans and/or walnuts

Instructions:

1. Preheat the oven to 365°F
2. For the crust: Combine the almond flour, protein powder, banana, flax seeds, coconut flakes, coconut oil, and cinnamon in a food processor or pastry mixer. Pulse or blend until the texture appears course.
3. Add water into this mixture and pulse or blend again until dough comes together or you may use your hands.
4. Put the dough into a bowl and cover with plastic wrap and place into the fridge for 10 minutes to let sit.
5. Once the 10 minutes is up, roll your dough in between two parchment papers. Lay dough into a pie dish of your size. Place into the freezer as you prepare the filling next.
6. For the filling: In a blender, combine all the filling ingredients together until combined.
7. Take out the crust from the freezer and use a fork to dock the outer crust. Place into the oven to bake for 10-15 minutes until lightly golden.
8. Pour the filling into the prepared pie crust and spread evenly.
9. Bake for 40-50 minutes or until the filling doesn’t jiggle. Let sit and cool for one hour.
10. Slice and Enjoy!

Store: Keep in an air tight container in the refrigerator. Lasts up to 7 days. You may freeze the pie as well. Lasts up to 2-3 months.

Recipe Creator Britany Kasjak is a Canadian lifestyle blogger who is immensely passionate about health, fitness, and wellness.

See more recipes on Britany's Instagram account.