Protein Pumpkin Pie

For the base:

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Protein Matrix+ or Thermowhey in Vanilla
• 200g coconut oil or butter – softened
• 250g plain wholemeal flour
• 100g almond meal
• 1 teaspoon vanilla essence
• Pinch of salt

For the filling:

• 2 cups pumpkin puree*
• 3 eggs
• 1 tablespoon rice malt syrup
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground clove
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 tablespoon cornflour
• 1 cup coconut milk or cream
• 2 tablespoons coconut sugar
• 3 tablespoons maple syrup
• 1 teaspoon vanilla essence

1. Step 1: Pre-heat oven to 160 degrees celsius and grease a circular pie tin.
2. Step 2: Place all base ingredients in a bowl and stir to form a dough.
3. Step 3: Press into pie tin and chill until ready to use.
4. Step 4: Place all filling ingredients into a food processor and blend until smooth and creamy.
5. Step 5: Pour filling into base.
6. Step 6: Bake for 40-50 minutes or until center is firm to touch.
7. Step 7: Allow to cool before carefully removing from the tin.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!