Mini Pumpkin Pie
Posted November 2024
Indulge in these Mini Pumpkin Pies with a collagen boost! Creamy, spiced pumpkin filling meets a biscuity crust, delivering a treat that’s as nourishing as it is delicious.
Ingredients (makes 1):
- 2 tbsp (40g) vanilla protein yogurt
- 2 tbsp pumpkin puree
- 1 large egg
- 2 tsp maple syrup
- 1/2 tsp pumpkin pie spice
- 1 scoop Vanilla Milkshake Collagen Meal Replacement
- 2 tsp tapioca flour or cornstarch
- 2 plain or milk coffee biscuits
- 1/2 tsp coconut oil
- Whipped cream to serve
Method:
- Preheat your oven to 350°F (160°C) and line a small circular ramekin with parchment paper.
- In a medium bowl, whisk together the yogurt, pumpkin puree, egg, maple syrup, pumpkin pie spice, tapioca flour, and collagen until smooth to form the custard filling.
- In a small bowl, crush the biscuits and mix with the coconut oil and 1 tsp of cold water to form a crumbly dough. Press this mixture into the bottom of the ramekin to create the base.
- Pour the custard filling over the biscuit base. Bake for 30 minutes, or until the cheesecake is firm to the touch. If the top browns too quickly, cover with foil while baking.
- Let it cool for 20 minutes, then serve with whipped cream and enjoy!
Macros:
- Calories: 293
- Protein: 17.1g
- Carbs: 21.7g
- Fats: 8.1g
