Protein-Packed Crustless Pumpkin Custard

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Crustless Pumpkin Custard

YOUR SOLIN GENERATED RECIPE

Protein-Packed Crustless Pumpkin Custard

Enjoy a silky, autumn-inspired custard bursting with the warm flavors of cinnamon and nutmeg. This protein-packed blend marries the creaminess of nonfat Greek yogurt and egg whites with the festive essence of pumpkin puree and vanilla whey protein, all elevated by a hint of almond butter for a subtle nutty finish. Perfect for a nourishing meal any time of day.

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NUTRITION

370kcal
Protein
53.9g
Fat
10.8g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites (120g)

1/2 cup Nonfat Greek Yogurt (113g)

1/2 cup Pumpkin Puree (122g)

1 scoop Vanilla Whey Protein Isolate (30g)

1/4 cup Unsweetened Almond Milk (60g)

1 tablespoon Almond Butter (16g)

1/2 teaspoon Cinnamon

1/4 teaspoon Nutmeg

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or custard ramekins.

  • 2

    In a large bowl, whisk together the egg whites and nonfat Greek yogurt until smooth.

  • 3

    Stir in the pumpkin puree and vanilla whey protein isolate until fully incorporated.

  • 4

    Add unsweetened almond milk and almond butter, whisking until the mixture is uniform.

  • 5

    Mix in the cinnamon and nutmeg, adjusting the spices to your taste preference.

  • 6

    Pour the custard mixture into the prepared baking dish or divide among individual ramekins.

  • 7

    Place the dish(es) in a water bath to ensure gentle and even cooking.

  • 8

    Bake for 25-30 minutes, or until the custard is set and a knife inserted in the center comes out clean.

  • 9

    Remove from the oven, let cool slightly, and serve warm or chilled as desired.

Protein-Packed Crustless Pumpkin Custard

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Crustless Pumpkin Custard

YOUR SOLIN GENERATED RECIPE

Protein-Packed Crustless Pumpkin Custard

Enjoy a silky, autumn-inspired custard bursting with the warm flavors of cinnamon and nutmeg. This protein-packed blend marries the creaminess of nonfat Greek yogurt and egg whites with the festive essence of pumpkin puree and vanilla whey protein, all elevated by a hint of almond butter for a subtle nutty finish. Perfect for a nourishing meal any time of day.

NUTRITION

370kcal
Protein
53.9g
Fat
10.8g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites (120g)

1/2 cup Nonfat Greek Yogurt (113g)

1/2 cup Pumpkin Puree (122g)

1 scoop Vanilla Whey Protein Isolate (30g)

1/4 cup Unsweetened Almond Milk (60g)

1 tablespoon Almond Butter (16g)

1/2 teaspoon Cinnamon

1/4 teaspoon Nutmeg

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or custard ramekins.

  • 2

    In a large bowl, whisk together the egg whites and nonfat Greek yogurt until smooth.

  • 3

    Stir in the pumpkin puree and vanilla whey protein isolate until fully incorporated.

  • 4

    Add unsweetened almond milk and almond butter, whisking until the mixture is uniform.

  • 5

    Mix in the cinnamon and nutmeg, adjusting the spices to your taste preference.

  • 6

    Pour the custard mixture into the prepared baking dish or divide among individual ramekins.

  • 7

    Place the dish(es) in a water bath to ensure gentle and even cooking.

  • 8

    Bake for 25-30 minutes, or until the custard is set and a knife inserted in the center comes out clean.

  • 9

    Remove from the oven, let cool slightly, and serve warm or chilled as desired.