Mini Crustless Pumpkin Protein Pie Recipe

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Hands down, pumpkin pie is one of my favorite desserts, ever.

There’s something about it that’s so comforting and just utterly delicious.

But while pumpkin pie is certainly one of the healthier pies out there—it is made from pumpkin, after all—it’s still packed with sugar, and isn’t exactly going to help you reach your goals if you’re trying to build muscle, lose weight, or just get leaner overall.

So that’s why I set out to create a pumpkin pie that I could not only feel less guilty about eating during the holidays, but one that was actually healthy—so healthy it could be eaten every day for the next few months for breakfast and be counted as the healthy part of your 80/20 diet.

And I did it! It took a couple of failures, but I ended up with a pie so amazing I may not feel the need to make a regular pumpkin pie ever again.

To be totally honest, I didn’t set out to make this pie crustless on purpose. I tried making a couple of crusts with protein powder, then nuts, but kept finding that while I really liked the filling, I could care less about the crust. Since I’m not a huge crust fan anyway, I decided to go ahead and just make it crustless. But don’t let this stop you from adding a crust—a graham cracker crust would probably add a nice touch, as would a nut based one. Be creative and experiment to your heart’s content.

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