These are super yummy, satisfying and simple to make! PLUS, the ENTIRE recipe has only 780 calories.
1 whole egg
1/2 egg whites
1 can pumpkin puree
1-2 tablespoons cinnamon
1 1/2 scoops vanilla protein powder
2 tsp sugar-free cheesecake pudding mix
3/4 cup stevia (any natural sweetener works)
1/2 plain yogurt (I used Greek)
1/2 cup unsweetened almond milk (any variety can be used)
1/2 tsp maple or vanilla extract
16 animal crackers, crushed (gluten free cookies, ground nuts or flaked coconut can also be used)
1/3 cup coconut flour, ground almonds or cereal (any variety can be used)
2 tsp coconut oil/or cooking spray
Directions: Pre-heat oven to 425 degrees. For crust; coat 8×8 pan with coconut oil. Crush animal crackers and cereal in a plastic bag and coat bottom of pan evenly.
For filling; mix everything except pumpkin in medium bowl and beat for 1-2 minutes, slowly adding pumpkin puree. Pour pumpkin mixture over the crust evenly and spread with spatula. Bake for 15 minutes, then reduce heat to 350 degrees and bake for another 20-25 minutes or until center of pan comes out clean. Let cool and place in refrigerator for 1-2 hours. Cut and devour!
Makes 12 servings
1.8 g fat
You can top these with a dollop of whipped cream, greek yogurt or whatever you’d like.