Perfect Protein Packed Pumpkin Pie

Alliterations aside, this pumpkin pie is made with a protein powder and oat flour crust, and features a filling of pumpkin puree, liquid monk fruit, and no added sugars. For some healthy fats, mix some chopped nuts into the filling, or sprinkle on top of the pie.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F. Liberally grease a 9" metal pie pan with oil spray

Step 2

In a large bowl, mash your banana with the back of a fork. Mix in the rest of the crust ingredients

Step 3

Spread the crust onto the bottom of the pan with a silicone spatula. Make sure the crust is even, and spreads to all sides

Step 4

In your large bowl, mix together the filling ingredients. You can add a little butter extract to the filling if you want (as well as the crust)

Step 5

Transfer the filling batter to the pan over the crust. Smooth the top with a spatula

Step 6

Bake in a 350F oven for 25 minutes. Lower heat to 300F, and bake for an additional 15 minutes

Step 7

Let cool completely before slicing, at least a few hours in the fridge to totally set. Optionally, dust the top of the lie with cinnamon

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