20/20 Pumpkin Pie

INGREDIENTS (serves 10):

CRUST

 

  • 1 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup (2 scoops) Vanilla 20/20 Fiber/Protein Powder
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 3 Tbsp coconut oil (melted)
  • 1 Tbsp unsweetened vanilla almond milk
  • 2 large egg whites
  • 1 tsp vanilla extract

FILLING

 

PREPARATIONS:

1. Preheat oven to 350°F. Coat a pie dish with nonstick cooking spray and set aside.
2. In a medium bowl, combine almond flour, coconut flour, 20/20 powder, sea salt and baking powder. Set aside.
3. In a small bowl, whisk coconut oil, almond milk, egg whites and vanilla extract until well combined. Pour mixture into the medium bowl and fold until a dough forms (dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if too dry). Refrigerate for one hour.
4. Roll into a round and place into pie dish, making sure crust covers all sides. Trim extra around pie dish so it is even all around.
5. In a medium bowl mix together all pie ingredients.
6. Pout into pie dish and bake for 30-45 minutes, or until crust is golden brown.

NUTRITIONAL CONTENT PER SERVING
Serves 10, 1/10th pie per serving. This is a Step 2 Approved Recipe*.

  • FOR JOURNALING ON THE F-FACTOR DIET: 8g carbohydrate, 7g fiber 
  • ACTUAL NUTRITIONAL CONTENT PER SERVING: 173 calories, 9g protein, 12g carb, 7g fiber, 5g net carb, 3g sugar, 11g fat, 4g sat fat, 270mg sodium

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