What's better than a homemade pumpkin pie? A protein packed version!
This recipe will not only impress your guests but it's the perfect finish to a carb heavy meal. A much lighter feel than the standard dessert will leave you feeling satisfied without overly stuffed.
Here's what you'll need.
340g finely crushed Lotus Biscoff Cookies
7 tbsp melted butter
pinch of salt
1/2 package HelloAmino Vanilla Pudding mix
1 1/3 cup unsweetened milk of choice
(I used almond)
1 1/2 tsp pumpkin spice
1/2 tsp vanilla extract
1/2 cup canned pure pumpkin
Preheat oven to 350.
Prepare crust by combining all ingredients with a fork. Press into a 9 inch pie plate.
Bake for 7-8 minutes or until golden brown. Set aside to cool.
In a medium pot over medium heat, add the first 4 ingredients and whisk until lumps no longer remain.
Continue to stir with a silicone spatula for approximately 10 minutes or until thick and smooth (just before it boils).
Add pumpkin and stir until smooth.
Pour filling into the pie crust, top lightly with plastic wrap and refrigerate for at least 4 hours.
Slice and serve with whipped cream, a dash of cinnamon and nutmeg!
For a GF version use gluten free gingersnap or graham crackers.
Be sure to check out our Single Serve Hack version HERE.