Protein Pumpkin Pie

Ingredients

• 1 can of pumpkin puree (about 425g)
• 1 cup Greek yogurt (about 225g)
• 3 scoops of vanilla whey isolate Shop Santé
•  1⁄3 cup stevia
•  3 eggs
•  2 tsp pumpkin pie spice or cinnamon
•  1 tsp vanilla extract
•  2 tbsp tapioca starch (cornstarch or arrowroot also work)
•  About 1⁄3 cup milk of choice
•  Whipped cream for topping 🤍

Preparation

1. Preheat oven to 350°F (180°C).
2.  Add pumpkin puree, cottage cheese, protein powder, sugar substitute, eggs, spices, vanilla, and tapioca starch to a blender.
3. Blend until completely smooth and creamy.
4. Gradually add milk, a little at a time, until you get a smooth and easy-to-pour mixture.
5. Pour the mixture into a pie dish or a round pan lined with parchment paper.
6. Bake at 350°F for about 35 minutes, or until the center is almost completely set.
7. Remove the pie from the oven and let it cool completely.
8. Place it in the refrigerator for at least 2 to 4 hours to firm up.
9. Cut into 8 portions, add whipped cream on top, and enjoy! 🎃✨

 

 

      Boutheina Soussi, Shop Santé Ambassador (@itsboutheina)