Sweet Tooth

Isopure Pumpkin Pie by Chef Kelly

Servings

Active Time

30 mins

Total Time

180 mins

Ingredients

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

Preheat the oven to 450°F.
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.
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.
Remove and cool to room temperature. Then transfer to the fridge and set for 2-3 hours.
Slice and serve, enjoy!