Marshmallow Pumpkin Pie

Cellucor Peanut Butter Marshmallow Pumpkin Pie

Описание:

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Cellucor Peanut Butter Marshmallow Pumpkin Pie


Ingredients:

Dry:
60g (2 Scoops) Cellucor PB Marshmallow Whey
2g Cinnamon
5g Baking Powder
3g Splenda
Dash Sea Salt
16g SF/FF Pudding Mix

Wet:
1-15oz Can of LIbby's Pumpkin
1 Egg
2 Whites
50g Greek Yogurt
Dash of Almond Milk
Dash Vanilla Extract

Directions:

Pre-Heat Oven to 350 Degrees

Combine all Dry Ingredients above (Whey, SF/FF Pudding Mix, Splenda, Cinnamon, Baking Powder, Sea Salt) in a mixing bowl

Add in Wet Ingredients (Egg, Egg Whites, Greek Yogurt, Almond Milk, Vanilla, and Can of Libby Pumpkin)

Spray down 8" Springform Pan with Cooking Spray

Transfer Mixture to Springform Pan and Bake.

Heat in oven for 40-45 Minutes until it comes out clean with a toothpick (may crack a bit)

Bake at 350 for 30minutes then 300 for 25minutes

Allow to cool for 30-45 minutes

Sit in fridge to settle for at least 3-4 Hours.

Macros:

Calories ~ 590
Protein ~ 70g
Carbs ~ 55g
Fat ~ 10g

You'll Need:

1 heaping cup pumpkin
1 (10 ounce) package marshmallows
1/2 teaspoon salt
1 heaping tablespoon butter
1 teaspoon pumpkin pie spice
1 baked 9-inch pie shell

Procedures : Put pumpkin in double boiler. Pour in marshmallows on top. Add salt, butter and pumpkin pie spice. Stir over low heat until marshmallows have melted. Pour into pie shell. Cool.

Serve with whipped cream