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High Protein Pumpkin Spice Tarte Recipe

Pumpkin Spice is Whey Too Nice! Thanks Whey Too Sweet for this perfect pumpkin spice protein recipe. Now, we don't have to pass up that delicious pumpkin pie during the holidays. Made with Devotions Angel Food Cake Protein and our Pumpkin Spice Flex Flavor- You really can "Have Your Shake and Eat it Too"!   Preheat oven to 350° F Spray two 9" tarte pans with removable base with cooking spray. A spring form pan or pie pan will also work.

Ingredients for Crust:

  • 1 cup raw walnuts
  • 1 ¼ cup raw almonds
  • 1 pinch seal salt
  • ¼ tsp. baking soda
  • 1 ¼ cup Devotion Angel Food Cake
  • 1 whole large egg
  • 2 tbsp. of liquid egg whites (or 2 large egg whites)
  • 2 tbsp. raw honey
  • 2 ½ tbsp. melted coconut oil

Ingredients for Filling:


Method for Crust:

In food processor pulse until fine crumbs: raw walnuts and raw almonds (I like to add the last 1/4 cup almonds at the end and have those be less fine for a good crunch in the crust). Add to ground nuts: sea salt, baking soda, Devotion Angel Food Cake, whole large egg, liquid egg whites or large egg whites, raw honey, melted coconut oil. Pulse in processor until combined and when you press between your fingers, it holds together. Divide in half and press into pans of choice. Make thicker along the edge and thinner along the bottom. Place on thick cookie sheet. Bake at 350° F for about 12 minutes. Just until a golden blonde in color but firm to touch. Let cool as you prepare your filling.

Method for Filling:

In mixer combine: pure pumpkin, egg whites whipped toll soft peaks form (whipping is optional but gives the filling a lightness and silky texture), coconut cream (if cutting fat, replace with one can low-fat evaporated milk), vanilla extract, Pumpkin Spice Flex Flavors, pure Maple Syrup, Truvia Brown Sugar Blend (or sugar substitute of choice. Coconut Sugar would be delicious), sea salt, Devotion Angel Food Cake. Mix in mixer until completely smooth. Pour into baked tarte crusts. Smooth top. Add any garnishes you may want. I added cinnamon and honey pralines made with pecans around the edge. Bake for 40 minutes or until pumpkin filling is just firm to the touch. Add foil or pie crust shields so crust doesn't overbrown. Cool and serve. Store in the fridge. Screen Shot 2015-11-06 at 6.34.33 PM   


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