Crustless Protein Pumpkin Pie

AuthorDevinCategoryDifficultyBeginner

Yields8 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients

 400 g Pumpkin Puree
 200 g Egg Creations/Beaters
 40 g Caramel Protein Powder
 30 g Swerve Granulated
 8 g Splenda Granulated
 60 ml Unsweetened Cashew Milk
 1 tbsp Pumpkin Spice
 1 tsp Vanilla Extract

Directions

1

Preheat oven to 400F.

2

Liberally spray a 9" pie pan with non-stick spray and set aside.

3

With a handheld or stand mixer with paddle attachment mix all ingredients together and mix together until well blended.

4

Place batter into your pie plate and bake for 15 minutes at 400F.

5

Reduce your oven temperature to 325 degrees F and bake for another 30-35 minutes.

6

Let cool and garnish with light whipped cream and enjoy!

Ingredients

 400 g Pumpkin Puree
 200 g Egg Creations/Beaters
 40 g Caramel Protein Powder
 30 g Swerve Granulated
 8 g Splenda Granulated
 60 ml Unsweetened Cashew Milk
 1 tbsp Pumpkin Spice
 1 tsp Vanilla Extract

Directions

1

Preheat oven to 400F.

2

Liberally spray a 9" pie pan with non-stick spray and set aside.

3

With a handheld or stand mixer with paddle attachment mix all ingredients together and mix together until well blended.

4

Place batter into your pie plate and bake for 15 minutes at 400F.

5

Reduce your oven temperature to 325 degrees F and bake for another 30-35 minutes.

6

Let cool and garnish with light whipped cream and enjoy!

Crustless Protein Pumpkin Pie