About a year ago, around this time, we decided to have a pumpkin recipe challenge at work with our Black Iron Nutrition clients. I was excited and up for the challenge. I decided I wanted to make a high protein pumpkin bar. We got all kinds of healthy delicious ingredients, and then Krissy and I went to work in the kitchen trying to develop the perfect fall treat. A few hours later and multiple attempts to save whatever it was I was mixing together and throwing in the oven, I decided my creation was a failure and not worthy of sharing with the group.
A few hours later, Chloie had destroyed half (possibly more) of whatever I had created and decided she loved it. At this point I couldn't even remember what and how much of each ingredient I'd put in the recipe, so even though I had one fan, I had no way of telling her how to make it.
And so began my quest to replicate this recipe. And to be honest I probably would have given up a long time ago if it weren't for Chloie's persistence. I'm pretty sure I received monthly texts asking if I had the recipe yet. A few time I thought I did, and I'd send photos and get her excited. But I always ended up feeling like something wasn't quite right. Today though, I nailed it. This is THE recipe I've had in my mind for a year now. It is DELICIOUS! And just in time for the holidays too!
So if you've been looking for a healthy, delicious and macro friendly fall treat, get excited for this one!
Pumpkin Pie Protein Squares
Prep 20 min
Cooking 45-50 min
- 2 tsp chia seeds soaked in 1/4 cup water (set on the counter for about 10 min)
- 1/4 cup butter, melted
- 1 cup gluten free yellow cake mix (I used a box from Betty Crocker)
- 1 egg
- 15 ounce canned pumpkin
- 6 ounces unsweetened almond milk
- 1/2 cup liquid egg whites
- 1/2 cup (60g) vanilla protein powder (I used Puori vanilla whey protein)
- 2 tbsp stevia in the raw
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 cup (30g) vanilla protein powder (I used Puori vanilla whey protein)
- 1/4 cup nonfat plain Greek yogurt
- 1 tbsp stevia in the raw
- Preheat oven to 350F and spray a 9x9 inch baking dish with nonstick cooking spray
- In a medium bowl blend the ingredients for the cake base and pour into your baking dish
- Then add all of the ingredients for the pumpkin layer in your bowl, blend and pour over the cake base
- Bake for 45-50 min
- Add the ingredients for the protein icing to a medium bowl and whisk until fully combined
- Remove the bars from the oven and let cool before icing them
- Keep the bars in the refrigerator until you're ready to eat them
Amount Per Serving:
Total Fat 4 g
Sodium 190 mg
Total Carbohydrate 21 g
Dietary Fiber 1 g
Sugars 10 g
Protein 8 g
PIN IT HERE!