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Ingredients1 h 20 m servings 594 cals
Original recipe yields 8 servings (1 9-inch pie)
- Combine almonds, raisins, and 1 teaspoon pumpkin pie spice in a food processor; process until finely ground and starting to form into a ball. Press crust mixture into a 9-inch pie plate.
- Combine pumpkin, coconut milk, date sugar, protein powder, coconut oil, vanilla extract, flaxseed meal, 1 tablespoon pumpkin pie spice, stevia extract, and salt in a high-powdered blender; blend until smooth and creamy. Pour over crust.
- Refrigerate until pumpkin filling firms up, about 1 hour.
Per Serving: 594 calories; 28.2 g fat; 85.9 g carbohydrates; 10.9 g protein; 0 mg cholesterol; 61 mg sodium. Full nutrition