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.

[tasty-recipe id=”3156″]