1/4 cup canned pumpkin, unsweetened (50 g)
1/3 scoop vanilla whey protein* (10 g)
1 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice
2 teaspoons ground cinnamon
3-4 packets granulated stevia, to taste
1/8-1/4 teaspoon salt, to taste
Preheat oven to 350°F. Add all of the ingredients to a small mixing bowl and stir until filling is smooth. Pour the filling into a lightly greased oven-safe bowl, such as a 2-cup Pyrex dish. Top with a dash of cinnamon. Bake for 35-45 minutes, until the top is somewhat firm. Turn off oven without removing the pie, allowing it to continue to bake as the oven cools. Enjoy warm or after refrigerating overnight!**
Nutrition Facts (per serving):
Fat: 2 g
Carbs: 20 g
Protein: 17 g
* Using different powders may change the taste, consistency, and nutritional value of the recipe.
** The filling will be a pudding-like consistency, but you can consider adding 1/2 teaspoon of unflavored gelatin or xanthan gum if you want a thicker filling.