Protein Pumpkin Pie

Ingredients:

• 2 Large Whole Eggs

• 15 Ounces Pumpkin Puree - Can

• ½ Cup Sweetener

• 2 Ounces Milk Substitute (I used Fat-Free Fairlife)

• ¼ Teaspoon Ground Ginger

• ¼ Teaspoon Ground Nutmeg

• ⅛ Teaspoon Ground Cloves

• 1 ½ Teaspoons Ground Cinnamon

• ¼ Cup Cottage Cheese (Fat-Free or Low-Fat)

• ½ Teaspoon Vanilla Extract

• 2 Scoops of Protein Powder (I used Pumpkin Spice)

• 1 Pre-made Pie Crust

• Birthday Cake Halo Top, optional

Instructions:

1. Preheat oven to 350F/176C. Set pre-made pie crust on the counter to let it come to room temperature.

2. 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!)

3. Press the pie crust into the pie dish. Use a fork around the edges.

4. Pour your mix into the pre-made pie crust.

5. Bake it for 30 minutes. Then reduce to 300F/148C and bake for 15-25 minutes. Ovens will vary- check that the middle is done by sticking in a toothpick. (Mine was around 23 minutes for this step)

6. 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!

7. Eat cold and top with Birthday Cake Halo Top or your flavor of choice! Totally optional as it is great on its own!