Protein Pumpkin Pie Cups

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Every time I ask people on facebook what their favorite protein powder is, several people say Trutein. And they don’t just say Trutein, they say ‘TRUTEIN!!!!!!!’ and then go on and on about how Trutein is amaaaazing and ‘Anna, you’ve GOT to try it!’ It’s not only via facebook that people rave about Trutein to me though, I also get emails from people urging me to try it. So I’ve been curious about it for a while now, yeah, really curious. But I hadn’t tried it because I thought it wasn’t sold in the UK. I thought it was one of those powders you can only get in the US so I was going to wait till I am in the US this summer (yeah, baby!) to get it. But then I found out that Predator Nutrition actually stock it here in England! So I got a tub. Actually, I got two. Can you blame me? After all that peer-pressure? I succumbed.

It’s a very creamy powder, and the flavor, at least the Pumpkin Pie flavor, is really strong. It has a really powerful nutmegness to it, a lot of vanilla, and a pretty decent amount of cinnamon. I tried the powder with a bit of water and noticed it mixes quite nicely and tastes like (drumroll) pumpkin pie! So I made these Protein Pies to munch post-workout :-)

Result? Ten out of ten if you love pumpkin pie and christmas-flavored stuff. I’d say eleven out of ten but I kind of hate when people scrap logic for extra effect, like when they say ‘I gave X 110% percent?’ that’s just ridiculous.

Below is the recipe to make these mini pies layered like I did. You can always just make the filling and ditch the bottom layer though – the end product will be equally delish.

Ingredients for the base:

2 tablespoons oat flour
1 tablespoon Sunwarrior Warrior Blend (can sub this for casein, pea protein, or rice protein pow)
3 tablespoons milk

Ingredients for the filling:

3/4 cup pumpkin puree
1/4 cup Pumpkin Pie flavored Trutein
1/2 cup egg whites


1. Blend the bottom layer ingredients together and press the batter inside four muffin cases. Then, blend all the filling ingredients together and top the bottom layer with that.

2. Bake the whole thing at 160 (320 F) until the pies cook on top but are slight a bit wet in the center. You don’t want to overbake them, the point is to keep them pie-like in texture so as soon as the top cooks and they looks done, remove them from the oven and let them cool.

Macros per Pie (out of four):

12g protein
12g carbs (out of which 9g is fiber!)
2g fat

PSClick here for more of my Protein Pumpkin Pie recipes! And if you’re feeling holiday-ish, there’s always my Christmas ebook which contains another pumpkin pie! I promise a lot more will come though, now that I have this Pumpkin Pie powder, all kinds of Protein magic will unfold before your (and my) eyes.

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