• 1 unbaked pie shell (Or, make your own crust)
  • 3/4 cup of granulated sugar
  • 1 tsp. of ground cinnamon
  • 1/2 tsp. of ground ginger
  • 1/2 tsp. of salt
  • 2 eggs
  • 15 oz. can of pumpkin purree
  • 12 oz. can of evaporated milk


  1. Preheat oven to 425 degrees.
  2. Combine the sugar, cinnamon, ginger and salt in small bowl. Beat eggs lightly in a large bowl. Stir in the pumpkin and sugar mixture, and gradually stir in the evaporated milk. Pour into your pie shell.
  3. Bake for 15 minutes, and then reduce the temperature to 350 degrees. Bake for another 30 to 40 minutes, or until a knife inserted near center comes out clean. Cool on a wire rack for 2 hours. Serve immediately with whipped cream, or refrigerate.



1.5 cups of milk
1/2 cup of sugar
1/2 can of coconut milk (light is fine)

4 large egg yolks
1/3 cup of cornstarch
1/2 of teaspoon salt
2 teaspoons of vanilla
1 tablespoon of cold unsalted butter, cut into small pieces
1 cup of shredded coconut


1) Bring milk and coconut milk to a boil.
2) In a large saucepan, whisk together sugar, yolks, cornstarch and salt until well blended. Whisk in 1/4 cup of hot milk until blended, then whisk in the rest of the milk.
3) Continue stirring over medium heat and bring to a boil.
4) Stir for another 1 or 2 minutes then remove from heat.
5) Whisk in vanilla and let the mixture sit for 5 minutes. Then stir in the butter, stirring until pudding is smooth. Mix in the coconut last.
6) Transfer to a container, cover the surface of the custard with plastic wrap and refrigerate until cold. Top with additional shredded coconut and a pinch of lime, if desired, before serving.



1 scoop of chocolate protein powder

2 tbsp. of natural chunky peanut butter


xanthan gum/guar gum

2 tbsp. of milk or water


1) Mix all the ingredients, ending with the stevia and xanthan gum. Mix ONLY enough water to keep it a doughy consistency (you’ll want this really thick).

2) Spread mixture onto wax paper and place in the freezer for 3-4 hours.

13 thoughts on “Desserts

  1. Love all these recipe ideas. I just made your Sweet Potato Protein Cake for morning snack today. Made a few adjustments based on what I had in the house: used 30g oatbran (instead of oats) and MGN cake batter PP (instead of vanilla PP), and 1/4 c egg whites instead of a whole egg. The cake was really good though I think I overcooked it a little…); felt like I was eating carrot cake! Will definitely make this again.

  2. Hey Susan!! I’ve used egg whites in place of the egg before, that works fine too. :D

    Did you use a dark pan, or a light pan? Sometimes that can affect the way the texture comes out, especially if it was cooked in a lighter/glass pan. You could also cook it at a lower temperature for a little longer, and that will prevent it from drying out.

      • I guess it depends on your oven, too :) Remember as well that egg whites instead of the egg will give it a little bit of a different texture as well. So try different cooking times and things :D

        You’re welcome!

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  4. Just made your protein chocolate fudgsicle. Delish. It is a great pseudo-fudge treat when I need a sweet fix. Another great recipe – thanks!

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  6. The Frozen Cottage Cheese stuff can also be made with Cocoa of the Dark variety (awesome if you can get it) as well as some Peanut Butter. Delicious.

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