Meg Dopp
Crustless Protein Pumpkin Pie
Crustless Protein Pumpkin Pie
Ingredients
2 scoops FLEX vanilla whey protein powder (vegan option available)
2 tbsp pumpkin spice cake protein cookie butter powder
15 oz pure pumpkin
12 oz evaporated lowfat 2% milk
4 egg whites
3 tbsp swerve brown sugar
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
whipped cream for topping *optional
Directions
- Line and grease a crockpot with nonstick spray.
- In a large bowl, mix pumpkin, milk, egg whites, brown sugar, and vanilla until smooth. Then add remaining ingredients and mix until combined.
- Pour the mixture into the crockpot, cover with a rag, and seal tightly with the lid.
- Cook on high for 2.5 hours, then remove and let cool. Enjoy!