High-Protein Pumpkin Pie Breakfast Bowl

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

High-Protein Pumpkin Pie Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

High-Protein Pumpkin Pie Breakfast Bowl

Baked pumpkin puree and egg whites create a velvety custard base infused with warm spices, finished with a dollop of creamy Greek yogurt topping.

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NUTRITION

453kcal
Protein
57.1g
Fat
2.7g
Carbs
59.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Pumpkin puree

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

2 tbsp Coconut flour

0.5 scoop Vanilla protein powder

1 tbsp Maple syrup

1 tsp Pumpkin pie spice

0.5 tsp Vanilla extract

0.5 cup Non-fat Greek yogurt

1 tsp Maple syrup

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small oven-safe baking dish with a touch of coconut oil.

  • 2

    In a medium mixing bowl, whisk together the pumpkin puree, egg whites, 0.5 cup of Greek yogurt, coconut flour, vanilla protein powder, 1 tablespoon of maple syrup, pumpkin pie spice, and vanilla extract.

  • 3

    Continue whisking vigorously until the batter is completely smooth and no protein powder clumps remain.

  • 4

    Pour the pumpkin mixture into the prepared baking dish and smooth the surface with a spatula.

  • 5

    Bake for 28-32 minutes, or until the edges are firm and the center is just set but still slightly jiggly.

  • 6

    Remove the dish from the oven and allow the pie to cool for at least 15 minutes to firm up properly.

  • 7

    In a small bowl, stir together the remaining 0.5 cup of Greek yogurt and 1 teaspoon of maple syrup until creamy.

  • 8

    Spread the sweetened yogurt topping over the cooled pie and serve immediately or chill for later.

High-Protein Pumpkin Pie Breakfast Bowl

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

High-Protein Pumpkin Pie Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

High-Protein Pumpkin Pie Breakfast Bowl

Baked pumpkin puree and egg whites create a velvety custard base infused with warm spices, finished with a dollop of creamy Greek yogurt topping.

NUTRITION

453kcal
Protein
57.1g
Fat
2.7g
Carbs
59.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Pumpkin puree

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

2 tbsp Coconut flour

0.5 scoop Vanilla protein powder

1 tbsp Maple syrup

1 tsp Pumpkin pie spice

0.5 tsp Vanilla extract

0.5 cup Non-fat Greek yogurt

1 tsp Maple syrup

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small oven-safe baking dish with a touch of coconut oil.

  • 2

    In a medium mixing bowl, whisk together the pumpkin puree, egg whites, 0.5 cup of Greek yogurt, coconut flour, vanilla protein powder, 1 tablespoon of maple syrup, pumpkin pie spice, and vanilla extract.

  • 3

    Continue whisking vigorously until the batter is completely smooth and no protein powder clumps remain.

  • 4

    Pour the pumpkin mixture into the prepared baking dish and smooth the surface with a spatula.

  • 5

    Bake for 28-32 minutes, or until the edges are firm and the center is just set but still slightly jiggly.

  • 6

    Remove the dish from the oven and allow the pie to cool for at least 15 minutes to firm up properly.

  • 7

    In a small bowl, stir together the remaining 0.5 cup of Greek yogurt and 1 teaspoon of maple syrup until creamy.

  • 8

    Spread the sweetened yogurt topping over the cooled pie and serve immediately or chill for later.