Am I the only one who always seems to buy those giant-sized cans of pumpkin puree in the fall only to realize that NO recipe ever requires THAT much pumpkin?!

Seriously, why must it be so difficult to find a normal-sized can of pumpkin?  Perhaps it takes a shit load of pumpkin puree to make a pumpkin pie?  Personally I wouldn't know because I always add tofu to mine because well, more protein, bruh!!

And truthfully, I always thought that THIS is how pumpkin pie is made:

But anywho, this week I was desperate to use up yet another giant can of pumpkin and was inspired by a Peaceful Dumpling recipe to come up with my own sugar-free, higher protein version of their "pumpkin blondie."  And I gotta say, the end result was pretty damn tasty (although probably not as tasty as their chocolate chip-filled variation.)  Butt hey, mine was still moist and flavourful.  And still pretty sweet (despite using Truvia). 

Even Harry loved 'em!

So if you, like me, are looking for a new pumpkin dessert idea that's low on sugar but high on protein, look no further! 

And if you're looking for something more decadent and exciting, then by all means, throw in a cup of chocolate chips and go to town!

Pumpkin Protein Blondies

Ingredients:

1.5 scoops of Jacked on the Beanstalk Vanilla Protein Powder
1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/2 tsp. sea salt
1 cup Truvia Brown Sugar Blend
1 3/4 cups pumpkin puree
3/4 cup unsweetened soy milk
1/2 cup softened vegan butter
2 tsp. vanilla extract

Method:

Preheat oven to 350 degrees F and grease a 9 x 13 inch pan with coconut oil.  In a big bowl, mix together the pumpkin, soy milk, vegan butter, Truvia and vanilla extract. 

Then mix together all of the dry ingredients (protein powder, flour, baking soda, baking powder + spices) in a separate bowl. Or do what I do and just dump it all on top of the wet ingredients, do a quick sifting off the top with your spoon then mix it all in together until you've got yourself a batter.

Once combined, spread your batter evenly into the pan then bake for 35 minutes.

- Sam Shorkey