1 reduced fat graham cracker crust
2 cups pumpkin puree
2 whole eggs
1/4 cup heavy cream
1 scoop Ascent native fuel whey (vanilla or chocolate)
1 scoop Ascent native fuel casein (vanilla or chocolate)
1/3 cup granulated Stevia
1/2 tbsp. cinnamon
4 chopped up Reese’s pumpkins for topping (optional but delicious)
1/2 cup dark chocolate chips, melted
1/4 chip heavy cream
1. Mix pumpkin puree, eggs, heavy cream and vanilla extract. Add protein powder, stevia, and cinnamon. Mix until a smooth mixture forms.
2. Spoon into a prepared, reduced fact graham cracker crust. Bake at 350F for 20 minutes. It will seem slightly under done, but will set up once chilled.
3. To make chocolate ganache, heat chocolate chips in microwave until melted. Head heavy cream in microwave for about 30 seconds. Combine cream and melted chocolate. Mix until a smooth ganache forms.
4. Top chilled pumpkin pie with chocolate ganache and chopped Reese’s pumpkins if desired. Cut into 8 slices and enjoy!
MACROS - per slice
290 calories, 11 protein, 31 carbs, 14 fat, 3 fiber, 15 sugar (without Reese's pumpkins)