Spunky Monkey Pumpkin Pie

Spunky Monkey Pumpkin Pie


Spunky Monkey Pumpkin Pie

(gluten free, grain free)


  • 3/4 cup peanut flour (could sub oat or coconut, just use less if going with coconut)
  • 2 scoops whey protein
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Pumpkin pie spice (optional, but amazing)
  • 1- 15 oz can of pure pumpkin
  • 2 eggs
  • Large banana



1. Mix all dry ingredients in a bowl, then add can of pumpkin and eggs. Stir well.


2. Mash up banana and then add it to the mixture. I left some chunks for an added zing of flavor! (I only had frozen banana so I had to microwave it…for the record, microwaved banana smells like poop).

3. Pour into greased pie dish.


4. Bake at 400*F for 25-30 minutes depending on the consistency you prefer. I went with 25 so the center was still kinda gooey and moist :)

5. Slice and DEVOUR!! I cut mine into 8 slices.


These came out SO incredibly moist and delicious. The pumpkin is the main flavor that stands out, but there’s a weeeeeee little hint of banana and nuttiness at the end. Quite possibly the greatest thing I’ve ever made.

When topped with peanut butter? Tastes like a rainbow shot out of a unicorn…


But my personal favorite? Crumbled up WITH PEANUT BUTTER in a semi-frozen smoothie.



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