Blondie Bottom Pumpkin Pie

14 May Blondie Bottom Pumpkin Pie

Okay I struggled to find a name for this! It is a creamy, smooth protein pumpkin pie on top of a choc chip cookie dough blondie base. Except its not exactly cookie DOUGH cause it's baked. See my problem?

So I settled on the below and I hope it is descriptive enough! This recipe has fantastic macros, and is also high in fiber due to all the sneaky legumes and veg, which makes it super filling. I think it makes for a wonderful breakfast; one that is packed with micronutrients and protein, but then also tastes like an Autumn party. Whatever that is. That actually sounds lovely. Maybe I'll throw one some time haha!

Blondie Bottom Pumpkin Pie

AuthorMaxine SchuilingCategoryBreakfast, Desserts, Gluten free, High protein, Macro friendlyDifficultyBeginner

Yields8 ServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)

Prep Time15 minsCook Time35 minsTotal Time50 mins

Choc Chip Blondie Bottom

 125 g rinsed and drained red kidney beans

 30 ml milk

 1 egg (or 2 egg whites)

 50 g nut butter of choice

 25 g gluten free oats

 30 g whey protein powder

 1 tbsp liquid sweetener of choice (like stevia) (can sub 4 tbsp xylitol)

 1 tsp vanilla extract

 1 tsp cinnamon

 ¼ tsp salt

 1 tsp baking powder

 ⅓ tsp baking soda

 25 g coconut flour

 50 g choc chips

Pumpkin Pie

 250 g steamed pumpkin

 80 ml coconut milk (or any milk of choice)

 4 egg whites (can sub 2 whole eggs)

 30 g whey protein powder

 15 g coconut flour

 ¼ tsp salt

 1 tbsp liquid sweetener of choice

 1 tsp vanilla extract

 1 tsp cinnamon

 ¼ tsp nutmeg

1

Preheat oven to 180 degrees celcius.

Choc Chip Blondie Bottom

2

Combine ingredients except coconut flour and choc chips in a blender and blend.

3

Taste mixture and adjust sweet/salt levels as desired.

4

Stir in coconut flour and choc chips.

5

Spoon into greased loaf tin/

Pumpkin pie

6

Combine all ingredients in a blender and blend.

7

Taste mixture and adjust sweet/salt levels as desired.

8

Pour on top of blondie base.

9

Bake for around 35 minutes at - should be firm but centre can be slightly wobbly.

10

Allow to cool. Refrigerate for 3 hours before slicing (optional, just makes it easier to slice).