Spinach & Curry Pumpkin Pie

Servings: 1

Prep Time: 20 minutes

Cook Time: 45 minutes


  • 1 Sweet Onion, chopped
  • 2 Cloves Garlic, chopped
  • 2 Cups Frozen Spinach
  • 2 Cups Canned Pure Pumpkin
  • 1 lb Sole, or any other white fish, Sole was all I had.-Yes Fish! Trust me!
  • 1 Tbsp Coconut Oil
  • 1 Tbsp Curry Seasoning
  • 1/2 Tbsp Sage
  • 1 Tbsp Rosemary
  • 4 Egg Whites
  • 2 Whole Eggs
  • Juice of 2 lemons
  • Salt to taste


  1. Preheat your oven to 350
  2. Marinate fish in lemon juice and 1/2 Tbsp Curry, set aside for at least 20minutes
  3. In a large pan, Saute onions and garlic in coconut oil until soft, about 5 minutes
  4. Add Fish, and cook for about 5-10 minutes
  5. Add Spinach and cook until spinach is all thawed.
  6. Whisk together four egg whites into a mixing bowl
  7. Place your fish and spinach mixture in a baking dish
  8. Pour egg white mixture over fish and spinach, folding it in to make sure everything is coated.
  9. In another bowl, whisk together two eggs, add the 2 Cups of pumpkin along with  the rest of your seasonings.
  10. Top Pumpkin mixture evenly over your Fish and Spinach.
  11. Bake for 45 minutes, or until your eggs are set.
  12. Let cool, cut into slices and dig in!
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One Response to Spinach & Curry Pumpkin Pie

  1. THIS is FRIGGEN genius!! I want some!! 🙂

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