Pumpkin pie is always my favorite dessert at Thanksgiving. My grandma makes an amazing pumpkin pie. She also makes pecan pie, but pumpkin is my pie of choice. I actually didn’t even eat pumpkin pie until a few years ago because I thought I wouldn’t like it. Boy, I was so wrong. What was I doing all of those years?
I decided that I should get a head start and make a few of my own pumpkin pie before Thanksgiving comes. These are definitely way more healthy than the pumpkin pie I will be eating on Thanksgiving is.
My friends from B-Up were kind enough to send me some of their protein bars to try. They are awesome. You can’t beat them with 20g of fiber, 20g of protein and only 3g of sugar. I used their cinnamon roll protein bar to make the crusts for the pies. Don’t tell anyone, but they might be better than quest bars. They baked perfectly and were super easy to form into a crust.
I used some Musclepharm cinnamon bun combat protein powder in the pumpkin filing to add protein and awesome flavor. And for just a little something extra, I drizzled some Sweet Spreads cinnamon roll coconut butter on top. If this isn’t pure fall, I don’t know what is.
These have definitely satisfied my pumpkin pie craving for the next week until I can get my hands on a nice big slice (or two :) ) of pumpkin pie on Thanksgiving.
PrintMini Pumpkin Protein Pies
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 2 pies 1x
Description
Low calorie, high protein, and sugar free mini pumpkin protein pies. The perfect healthy treat to cure your pumpkin pie craving.
Ingredients
- 1 cinnamon roll B-Up protein bar*
- 1/2 scoop (17g) Musclepharm cinnamon bun combat protein powder
- 1/4 cup (60g) canned pumpkin
- 1/2 tbsp. sugar free maple syrup
- 1 tbsp. granulated stevia
- 1/2 tsp. pumpkin pie spice
- 2 tsp. (10g) Sweetspreads cinnamon roll coconut butter
Instructions
- Preheat oven to 350F. Slice protein bar in half. Set each half in a spot in a muffin tin or a silicone muffin mold. Bake for 5 minutes. Take out of oven. Bar should be soft enough to form into the shape of a mini pie crust. Once formed, put back in oven and bake for another 5 minutes. Take out of oven. Center will be puffed up a little. Just push it back down. Let cups cool while you make the filling.
- Mix pumpkin, protein powder, maple syrup, stevia, and pumpkin pie spice. Spoon 1/2 of mixture into each protein bar cup. Put 2 tsp. of cinnamon roll coconut butter in a plastic bag. Cut off end squeeze to drizzle coconut butter over each mini pie.
Notes
Could use some other high fiber protein bar that bakes well such as a quest bar or a krush bar.
- Category: Dessert
Nutrition
- Serving Size: 1 pie
- Calories: 130
- Sugar: 3
- Fat: 2
- Carbohydrates: 17
- Fiber: 12
- Protein: 17