Serves: 8

Ingredients:

For the Pie Crust:

• 8 sheets of graham crackers

• 1/4 cup melted Ghee

• 2 tablespoons maple syrup

For the Pumpkin Filling:

• 1 can pumpkin puree

• 2 large eggs

• 1/2 cup Greek yogurt

• 1/2 cup milk

• 1/3 cup vanilla protein powder (or unflavored)

• 1/2 cup Stevia

• 1/2 Tbsp. of cinnamon

• 1/4 tsp. nutmeg

• 8 cloves

• 1/4 teaspoon salt

Instructions:

For the Pie Crust:

Preheat your oven to 350°F (175°C).

1. In a blender, pulse the 8 graham crackers to make crumbs.

2. Pour graham crackers into a small bowl and add melted Ghee and maple syrup. Mix until the crumbs are well-coated.

3. Press the mixture into a 9-inch pie pan, creating an even crust on the bottom and up the sides.

4. Bake the crust in the preheated oven for 12 minutes or until it turns golden brown. Remove and allow it to cool.

For the Pumpkin Filling:

1. In your blender, add pumpkin puree, eggs, Greek yogurt, and milk until smooth.

2. Add your protein powder, stevia, pumpkin pie spices, and salt to the pumpkin mixture. Stir until the ingredients are fully incorporated and the filling is smooth.

3. Pour the pumpkin filling into the prepared graham cracker crust.

4. Bake in the preheated oven for 35 minutes or until the pie is set around the edges and slightly jiggly in the center.

5. Remove the pie from the oven and allow it to cool to room temperature. Then, refrigerate for at least a few hours to let it set completely.

6. Top with more cinnamon, a dollop of greek yogurt, or whipped cream.

Nutrition Facts:

• Calories: 211

• Total Fat: 11 g

  • Saturated Fat 5 g

• Sodium 97 mg

• Potassium 197 mg

• Total Carbs 20 g

  • Dietary Fiber 2 g

• Protein 8 g