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    1. Home
    2. Recipes
    3. Classic Pumpkin Pie by Chef Kelly
    Sweet Tooth

    Classic Pumpkin Pie by Chef Kelly

    8
    30 mins
    180 mins

    2 cups canned pumpkin puree 
    3 large eggs 
    1.5 cups heavy cream 
    Protein Boosted Pumpkin Spice Blend
    2 scoops Isopure Unflavored Protein Powder
    ½ tsp salt  
    3 tsp pumpkin pie spice  
    ⅓ cup granulated sugar, or sweetener of choice 

    Pie crust:
    1 pie crust, can be frozen or homemade 

    Directions

    1. Preheat the oven to 450°F. 
    2. Whisk in the heavy cream combined with the Protein Boosted Pumpkin Spice Blend (sugar, salt, pumpkin pie spice, and Isopure Unflavored Protein powder) until smooth.   
    3. Pour the pumpkin filling into a crust and bake at 450°F for 10 minutes. Reduce the temperature to 350°F and finish baking for 40-45 minutes. The pie is done when there is a gentle wiggle in the middle, but the edges are set.  
    4. Remove and cool to room temperature. Then transfer to the fridge and set for 2-3 hours. 
    5. Slice and serve, enjoy!