Protein Pumpkin Pie

Serving Size: 1 slice

Servings Per Recipe: 8 servings

Macros: 11g Protein | 7g Fat | 15g Carb | 165 calories

Watch the recipe being made on Instagram here.

Ingredients

• 1 Frozen Ready-to-Bake Pie Crust (like Pillsbury)

• 1½ cups (360g) Pumpkin Puree

• 1 cup (240ml) 2% Milk

• 3 tbsp (42g) Non-fat Plain Greek Yogurt

• 1 scoop Pumpkin Spice Milk Tea Whey Protein

• ¼ tsp Cinnamon

• 2 large Eggs
• ½ tsp Vanilla Extract
• 2 tbsp Brown Sugar Stevia (or adjust to taste)

1. Preheat oven to 425°F (220°C). Place the frozen pie crust on a baking sheet for stability.
2. In a large bowl, whisk together pumpkin puree, milk, Greek yogurt, protein powder, cinnamon, eggs, vanilla, and brown sugar stevia until smooth and creamy.
3. Pour the pumpkin mixture into the pie crust, spreading evenly.
4. Bake at 425°F for 10 minutes, then reduce heat to 350°F (175°C) and bake for another 35–40 minutes, or until the center is set and a knife inserted near the center comes out mostly clean.
5. Let the pie cool completely at room temperature (about 2 hours) before slicing.
6. Optional: Chill in the fridge for 1–2 hours for a firmer texture before serving.

With love and all things boba,