Pumpkin Spice Week: Day 2 – IIFYM Protein Pumpkin Pie!
What’s up everyone?!
As you now know, this week it’s #PumpkinSpiceWeek here at APEcoach.com 🙂
The BEST part of Thanksgiving (as far as we’re concerned) is the pie! Yes, yes, friends, family and togetherness… super important. But, let’s be real… THE PIE! That’s where it’s at!
Unfortunately, in order to fully indulge, there must be sacrifices right?
RIGHT?
Not anymore!
Today’s recipe is my incredibly delicious, IIFYM Protein Pumpkin Pie!
Just try not to eat it all in one sitting…
Bon Appétit! Bring on the #PieGains! 😉
IIFYM Protein Pumpkin Pie!
Ingredients:
Pie Filling:
- Vanilla Cupcake Whey Smooth Protein Powder (2 Scoops)
- Pure Pumpkin (425g)
- Egg Whites (125g)
- Almond Milk, Unsweetened, Original (65mL)
- 95% Fat Free Cream Cheese (65g)
- Pumpkin Pie Spice (1tsp)
- Cinnamon (1/2tsp)
- Stevia (5g)
- Vanilla Extract (1/2 tsp)
Pie Crust:
- Vanilla Cupcake Whey Smooth Protein Powder (1 Scoop)
- Flour (30g)
- Oat Flour (30g)
- Apple Sauce, Unsweetened (60g)
- Cinnamon (1/2tsp)
- Stevia (2g)
Directions:
Mix all pie crust ingredients in a large mixing bowl until well combined. Press evenly into a pie baking dish or tin coated with non-stick cooking spray. Combine all pie filling ingredients in large mixing bowl or food processor. Mix / blend until well combined. Spread pie filling evenly in pie crust. Bake at 350F for 30mins, reduce temperature to 300F and continue baking for another 15-20mins. Remove pie from oven to let cool, cut into 8 even slices, add fat free cool whip, ice cream or whatever other toppings you desire and obliterate!!
Macros Per Serving (Makes 8 Servings):
Calories - 129
Protein - 17g
Carbs - 10.5g
Fats - 1.5g