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Servings: 8                calories: 215    Fat: 9g    Carbs: 24g   Protein: 10g


15oz can 100% pumpkin puree
11oz carton vanilla protein shake
1 scoop or pkg of vanilla protein powder
2 large eggs
2t pumpkin pie spice
¼ t salt
Low calorie sweetener to taste

Pie crust-
1 c whole wheat pastry flour
¾ c almond flour
½ t salt
½ c  1% milk
1T canola oil
1 pkg low cal sweetener
4 second spray of cooking oil spray


Crust  –  combine whole wheat pastry flour, almond flour and salt in large bowl. In separate container, combine oil and milk.  Make a well in the center of flour and pour milk/oil mixture in it. Use a fork to slowly whisk the flour into the center while mixing the batter. Once thick, use your hands to work the mixture into a ball. Wrap ball in plastic wrap and refrigerate for 1 hour. After dough is chilled, add flour to plastic wrap and add second sheet of plastic and roll into desired thickness. Preheat oven to 3500F

Filling  –  In a large bowl mix pumpkin puree, protein shake, protein powder, salt and pumpkin pie spice until evenly mixed. Taste mixture and add sweetener if desired. THEN add and mix in eggs.

Spray 7 ½ to 9” pie dish with cooking spray. Place crust into dish. Pour filling in the center. Bake at 3500F for 50mins. To prevent edges of crust from burning, cover edges with aluminum foil before baking.

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