you can pie if you want to 😋
Healthy Protein Packed Pumpkin Pie
c r u s t:
½ cup ground almonds
2½ tbsp natural almond butter
2 tbsp sweetener
f i l l i n g:
¼ cup @proteinmilkshake Cupcake Batter
12 oz pumpkin puree
¾ cup flax egg or egg whites
1 tsp vanilla extract
1 tsp cinnamon
d i r e c t i o n s:
1. Make base by blending the base ingredients until you get compact dough. Press the dough down into the bottom and along the sides of a pie mold. Use wax paper or a mold with a removable bottom that allows you to unmold your pie easily.
2. Bake the crust at 360 F (180 C) for 10 minutes, and then remove it from the oven.
3. Blend the filling ingredients together & pour into base.
4. Bake at 320 F (160 C) for 45-50 minutes, or until the filling has cooked through.
Note: If you want to make your pumpkin pies without crust—and remove most of the carbs and the fat—just bake the filling inside of silicone muffin molds for 35-40 minutes at 338 F (170 C). Let the muffins cool before uncasing them for crust-free mini pumpkin protein pies!
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