NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned pumpkin puree

1 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

0.5 scoop Vanilla protein powder

1 tbsp Almond butter

1 tsp Pumpkin pie spice

1 tsp Vanilla extract

0.25 tsp Sea salt

1 tbsp Pecans

1 tbsp Maple syrup

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a 6-inch pie dish or large oven-safe ramekin with a touch of coconut oil.

• 2

  In a medium mixing bowl, whisk together the canned pumpkin puree, liquid egg whites, and non-fat Greek yogurt until the mixture is completely smooth and uniform.

• 3

  Stir in the almond butter, maple syrup, and vanilla extract, ensuring the healthy fats and natural sweetness are well incorporated.

• 4

  Sift the vanilla protein powder, pumpkin pie spice, and sea salt into the wet mixture, then whisk vigorously until no dry clumps remain.

• 5

  Pour the custard batter into the prepared dish and sprinkle the pecans evenly over the top for a satisfying crunch.

• 6

  Bake for 35 to 40 minutes, or until the center is set and the edges are slightly golden and firm to the touch.

• 7

  Remove from the oven and allow the pie to cool for at least 20 minutes to let the custard firm up before slicing and serving.