Protein Pumpkin Pie Cups

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 whey (or anything else!)
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

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