171 Cal Protein Pumpkin Ice Cream Pie
[[ recipeID=recipe-8ld2ht8u6, title=171 Cal Protein Pumpkin Ice Cream Pie ]]
171 Cal Protein Pumpkin Ice Cream Pie
"Make Food Fun Again" with these 171 Cal Protein Pumpkin Ice Cream Pie"
Servings: 1 Pie
Keywords:
- Prep Time: 25 mins
- Cook Time: 0 mins
- Total Time: 25 mins
Ingredients
Ingredients for Pumpkin Ice Cream Pie Filling:
- 60g Flex Brands Vanilla Whey/Casein Blend Protein Powder
- 5g Zero Cal Sweetener
- 3g Pumpkin Spice
- Pinch of Sea Salt
- 300g Canned Pumpkin
- 1 Container Fat Free Cool Whip (weighed out to be 225g)
Rest of Ingredients:
- 1 Keebler Pie Crust
Instructions
- Add your protein powder, sweetener, pumpkin spice and sea salt to a bowl and mix to avoid clumping. Then slowly add cold water and mix till you get a runny icing like consistency.
- Now add your canned pumpkin and mix till smooth. Lastly, fold in your half way frozen fat free cool whip. Be careful not to over mix because you don’t want to take the airiness out of the cool whip.
- Add filling to pie crust and add to freezer for at least 6 hours for it to fully set. It’ll be tempting to take out before the 6 hours but bare minimum is 6 hours so the middle fully sets!
- Once done, slice up and enjoy! Make sure to keep in the freezer when not eating so it doesn’t thaw too much!