ISOFLEX Mini Pumpkin Pies
It’s that time of year again – Pumpkin Everything! Take this afternoon and get in the fall spirit with these delicious Mini Pumpkin Pies feat. ISOFLEX whey protein isolate, only from ALLMAX!
- 60 g Coconut Flour
- 1.5 Scoops ISOFLEX Vanilla Protein
- ¼ Tsp All Spice
- ¼ Tsp Cinnamon
- ¼ Tsp Pumpkin Pie Spice
- ½ Tsp Baking Powder
- ½ Cup Sweetener
- 1 Cup 100% Pure Pumpkin Puree
- 1 Whole Egg
- 63 g Egg Whites
- ¼ Cup Unsweetened Cashew Milk
- 1 Package of Ready-made Mini Graham Pie CrustTopping:
- Coconut whipped cream
- 6 g Raw Pumpkin Seeds
- Preheat oven to 350F.
- Mix all dry ingredients together in a bowl.
- In a separate bowl, mix wet ingredients and then fold into the dry ingredients.
- Separate mixture evenly into the ready-made mini graham pie crusts and bake for 25 minutes.
- Allow to cool then top with coconut whipped cream and pumpkin seeds.