Savor the flavors of fall with our Pumpkin Pie featuring a gingersnap crust and a boost of TAHA Grass-Fed Vanilla Protein Powder. While it’s a treat, the added protein makes it a little more satisfying—perfect for special occasions or when you want to balance indulgence with better ingredients. Celebrate the season with this cozy and flavorful dessert!
Prep time: 15 minutes
Cook time: 40 minutes
Servings: 10
INGREDIENTS:
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- 2 scoops TAHA Vanilla Whey Protein Powder or TAHA Natural Whey Protein Powder
- 1 can (12 fluid ounces) Evaporated Milk, (Or substitute with equal amount of other milk)
METHOD:
- Prepare pie shell or use store bought pie shell.
- Whisk protein powder with evaporated milk until it is combined, set aside.
- Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture.
- Gradually stir in evaporated milk.
- Pour into pie shell.
- Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
- 1 box gingersnap cookies (10 oz/300 g before ground) approximately 30-40 cookies
- 6 tablespoons melted butter
CRUST METHOD:
- Using a food processor on pulse mode, grind the gingersnaps into fine crumbs.
- Add the melted butter and blend until the crumb mixture is fully combined.
- Press firmly into sides and bottom of 9 inch deep dish pie dish or 10-inch pie dish.
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