Pumpkin Protein Custard Squares

Pumpkin Protein Custard Squares


  • 1 can Organic Pumpkin
  • 3 eggs
  • 1 scoop Whey Isolate Protein *you could probably get away with using more than this*
  • 1 tbsp Arrowroot powder
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3 packets Stevia


Preheat oven to 375.

In a bowl whip the eggs, add all other ingredients and mix together.

Pour into a greased 9 by 9 pyrex pan and bake for 35 – 45 minutes until edges are browned and the smell of pumpkin is filling your house.

Take out and let cool.  The texture should be somewhat custard like.  Serve warm or keep in the refrigerator and serve cold.  Serves 6.

Nutritional breakdown: Total / Per square

  • Calories:   454 / 75
  • Fat:  23 g / 3.8 g
  • Carb:  31 g / 5 g
  • Protein:  36 g / 6 g

Top with Fage Greek Yogurt and some mixed berries and you’ve got yourself a delicious snack, breakfast or dessert!

Pumpkin a la mode, primal style... YUM!


    About Erin

    Erin lives in Ketchum, Id. She is a practicing Acupuncturist and Kettlebell Trainer in the Wood River Valley. She graduated from Acupuncture and Oriental Medical School in the Fall of 2011 from the Oregon College of Oriental Medicine in Portland, OR. She now has a growing and busy business that offers services to both Hailey and Ketchum. Erin has created a practice where she treats, educates and cares for people with a variety of modalities which include Acupuncture, Chinese herbs, Lifestyle coaching, diet and nutrition education, and exercise. Among these, is this blog which is just one platform Erin uses to help her clients learn how to eat healthy, cook and bake with as much ease as possible to create a balanced lifestyle that you can adopt easily and effortlessly. Changing your lifestyle and diet is never an easy thing to do, and Erin's hope is that this makes it that much easier. If you'd like more information about Erin and her practice please check out her website: www.myessentialhealing.com A note from Erin: Over the past few years I have changed my diet pretty dramatically and no longer eat grains & very little sugar due to chronic eczema; this blog is about how to cook and bake without wheat, gluten, rice or other grains and still get what you want out of the food you are eating. It is different, & it is tricky, but it is also possible and I've found some tricks to satisfy even the most carb loving baker without the extra sugar and gluten that some of us just can't eat; and I'm looking forward to sharing more recipes with you as I experiment along. View all posts by Erin

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