The season of pumpkin everything is almost here! What better time than to bring to you my Pumpkin Pie Mini’s. You basically get your own little mini pumpkin pie; how cute!? These scrumptious treats have only 250 calories and 12 grams of protein! Typically when I write my recipes, I will just list a generic whey, casein, or blended protein in the ingredients. However, every once in a while I come across a protein that I just can’t help but mention and Jamie Eason’s signature protein line has led me to do just that! Enjoy!
Keeping our bodies in shape is hard work…and yes it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipee provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
PUMPKIN PIE MINI’S
1/2 cup oat flour
1 scoop Jamie Eason vanilla Whey Protein Isolate Shake, or vanilla whey isolate of choice
1TB coconut flour
6TB fat free cream cheese, softened
2TB light butter, softened
1/4 cup coconut oil, softened
1 cup canned pure pumpkin puree (not pumpkin pie filling)
3/4 cup + 2TB nonfat evaporated milk
1 tsp. vanilla extract
1 cup granulated stevia (or your preferred sweetener), or to your desired sweetness
2 tsp. pumpkin pie spice
1/8 tsp. salt
How to Prepare
1. Preheat oven to 425F. Spray a 6-cup muffin tin with non-stick cooking spray. Set aside.
2. CRUST: Combine oat flour, whey isolate, and coconut flour in a bowl and mix until well blended. In a separate mixing bowl, combine light butter and coconut oil and beat at medium speed until well mixed. (Note: if you don’t have a mixer, you can use a whisk, it will just take a bit longer). Add flour mixture and continue beating until crumbly dough forms. Divide dough into 6 pieces and press 1 piece into each mini muffin pan cup. Press dough firmly onto bottom and up sides of the tin. Set aside.
3. FILLING: Whisk together pumpkin puree, evaporated milk, egg, vanilla extract, stevia, pumpkin spice, and salt in a mixing bowl until nice and smooth. Pour the pumpkin filling evenly into each of the 6 crusts until they are almost filled.
4. Bake for 15 minutes, then lower the heat to 350 and bake another 20-25 minutes or until knife inserted in center comes out clean and the tops are light golden brown.
5. Let the pies cool in the pan for at least 30 minutes before removing them from the pan. Chill or let sit to room temperature before serving. Enjoy!
100% TASTE, 0% GUILT