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breakfast protein pumpkin pie

Breakfast Pumpkin Pie

Pumpkin pie is now acceptable to eat for breakfast because it is packed with protein. At least that’s what I’m going with so I can feel better about eating this for breakfast this week!
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Ingredients
  

Pie Crust

  • 1 1/2 Cup Oat Flour
  • 1/4 Cup Sun Butter
  • 1/4 Cup Water

Pumpkin Pie

  • 15 OZ Pumpkin Puree
  • 1 1/2 Cup Whole Milk Greek Yogurt
  • 1/2 Cup Egg Whites
  • 1/4 Cup Maple Syrup
  • 1 TSP Vanilla
  • 1 1/2 TSP Pumpkin Pie Spice

Instructions
 

  • Mix the pie crust ingredients together until it forms a dough. If it feels too dry, add a tablespoon of water at a time.
  • Flatten the dough with your hands into a round baking dish.
  • Bake the dough for 5 minutes at 425 degrees.
  • Mix all pumpkin pie ingredients into a bowl then pour into the warmed crust dish.
  • Bake for 45 mins at 425 degrees. Allow to cool on stove for about an hour before refrigerating.
  • Store in the fridge and enjoy with a cup of coffee for breakfast.