🥧 Ingredients

Pumpkin Pie Filling

• 1 cup (240g) pumpkin puree
• 1 cup (225g) plain Greek yogurt (non-fat or low-fat)
• 2 scoops vanilla protein powder (about 60g)
• 2 large eggs
• ¼ cup unsweetened almond milk
• 2–3 tbsp sweetener of choice (monk fruit, erythritol, or maple syrup)
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• ¼ tsp salt

Optional Topping

• Light whipped cream
• Sprinkle of cinnamon
• Pumpkin spice dusting

Instructions

1. Prepare the Batter

1. Preheat oven to 350°F (175°C).
2. Lightly grease a pie dish or baking dish.
3. In a large bowl, whisk together:
   • Pumpkin puree
   • Greek yogurt
   • Eggs
   • Almond milk
   • Vanilla extract
4. Add:
   • Protein powder
   • Sweetener
   • Pumpkin pie spice
   • Cinnamon
   • Salt
5. Mix until smooth and creamy.

2. Bake the Pumpkin Pie

1. Pour the mixture into the prepared dish.
2. Bake for 40–50 minutes until the center is set but still slightly soft.
3. Remove from oven and allow it to cool completely.
4. Refrigerate for at least 2 hours for the best creamy texture.

3. Serve

• Slice chilled.
• Add whipped cream and cinnamon on top if desired.
• Enjoy your creamy, high-protein pumpkin dessert! 🎃

Nutrition (Approx. per serving)

(Based on 4 servings)

• Calories: ~220 kcal
• Protein: 33g 💪
• Carbs: ~15g
• Fat: ~5g
• Fiber: ~3g