Protein Pumpkin Pie
Ingredients:
2 large whole eggs
15oz can pumpkin puree
½ cup swerve sweetener, or yours of choice
2oz plain Fairlife milk
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 ½ teaspoons ground cinnamon
¼ cup low-fat cottage cheese
½ teaspoon vanilla extract
2 scoops of pumpkin spice protein powder (I used 1stPhorm’s pumpkin spice latte, but any would work!)
1 pre-made pie crust
Optional toppings: whipped cream, birthday cake Halo Top, or even better- my Ninja Creami birthday cake ice cream 😎
Instructions:
Preheat oven to 350F. Set pre-made pie crust on the counter to let it come to room temperature.
Combine all of the ingredients into either a large bowl or a food processor. (Note: If you choose to mix in a bowl, you may have some noticeable pieces from the cottage cheese left over. A food processor blends it the best!)
Press the pie crust into the pie dish. Use a fork around the edges.
Pour your mix into the pre-made pie crust.
Bake it for 30 minutes. Then reduce to 300F and bake for 15-25 minutes. Ovens will vary- check that the middle is done by sticking in a toothpick.
Store in the fridge for a few hours before eating. This will help it firm up more. It was my favorite after sitting in the fridge overnight!
Eat cold and add your optional toppings or it is also great by itself!
