Blondie Bottom Pumpkin Pie - Sugarfree Sundays
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Blondie Bottom Pumpkin Pie

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

Yields8 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
  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).

Ingredients

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
  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

Directions

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).

Blondie Bottom Pumpkin Pie