This creamy pumpkin pie combines classic fall spices with cottage cheese and protein powder for a make-ahead dessert.
A QUICK NOTE
Let the pie cool completely and refrigerate it overnight before slicing. The center may still have a slight jiggle when it comes out of the oven; it will continue to set as it cools.
INGREDIENTS
2 large eggs
1 (15-ounce) can pumpkin purée
½ cup Swerve sweetener, or sweetener of choice
2 fluid ounces plain Fairlife milk, or milk of choice
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1½ teaspoons ground cinnamon
¼ cup low-fat cottage cheese
½ teaspoon vanilla extract
2 scoops pumpkin spice protein powder
1 premade pie crust
Optional toppings: whipped cream, birthday cake Halo Top, or Ninja Creami birthday cake ice cream
DIRECTIONS
1. Preheat the oven to 350°F. Set the premade pie crust on the counter to come closer to room temperature.
2. Add the eggs, pumpkin purée, sweetener, milk, spices, cottage cheese, vanilla, and protein powder to a food processor. Blend until smooth.
3. Fit the pie crust into a pie dish and crimp the edges with a fork. Pour the pumpkin mixture into the crust.
4. Bake for 30 minutes. Reduce the oven temperature to 300°F and continue baking for 15–25 minutes, or until the edges are set and the center has only a slight jiggle. Oven times may vary.
5. Let the pie cool completely, then cover and refrigerate overnight.
6. Serve cold on its own or with your favorite optional toppings.
