I am all about adding protein in where I can, and I find that adding it into desserts is the easiest. This thanksgiving I made a protein packed pumpkin pie and I swear you couldn’t even tell there was protein in there.

I use Isopure’s Unflavored Protein Powder which has the best texture and zero flavor. I also love their vanilla and chocolate flavors when I am looking to add it to certain sweets like creme brulees or chocolate budino. Use code “KELLY15” for 15% off Isopure!

@kellyscleankitchen

How to make a pumpkin pie for the holidays🎃  Pumpkin pie is my absolute favorite pie for the holidays. But since I am eating so much rich food I like to add protein and nutrients by sneaking in @Isopure Zero Carb Unflavored Protein Powder. You can’t even tell. Ingredients: 1. 2 cups canned pumpkin puree 2. 3 large eggs 3. 1.5 cups heavy cream 4. Protein Boosted Pumpkin Spice Blend  1. 2 scoops Isopure Unflavored Protein Powder  2. ½ tsp salt  3. 3 tsp pumpkin pie spice  4. 1/3 cup granulated sugar, or sweetener of choice 2nd component: 5. 1 pie crust, can be frozen or homemade, I used a frozen one here for ease Instructions: 1. Preheat the oven to 450°F. 2. Whisk in the heavy cream combined with the Protein Boosted Pumpkin Spice Blend (sugar, salt, pumpkin pie spice, and Isopure Unflavored Protein powder) until smooth.   3. Pour the pumpkin filling into a crust and bake at 450°F for 10 minutes. Reduce the temperature to 350°F and finish baking for 40-45 minutes. The pie is done when there is a gentle wiggle in the middle, but the edges are set.  4. Remove and cool to room temperature. Then transfer to the fridge and set for 2-3 hours. 5. Slice and serve, enjoy! Check out @IsopureCompany for more recipes! Macros: Makes 8 servings Serving Size: 1 slice Calories: 360  Fat: 24g   Carbs: 26g  Protein: 12g  #ad #IsopurePartner #pumpkinpie #dessert #IsopureProteinHacks

♬ original sound – Chef Kelly Scott
  • SERVINGS:  8
  • PREP TIME: 20 Mins
  • COOK TIME: 40 Mins
  • TOTAL TIME: 1 Hr

Ingredients:

  • 3 large eggs
  • 1.5 cups heavy cream
  • 2 scoops Isopure
    Unflavored Protein Powder
  • 1/2 tsp salt
  • 3 tsp pumpkin pie spice
  • 1/3 cup granulated sugar
  • 1 pie crust, can be frozen or homemade, I used a frozen one here for ease

Preparation:

STEP 1.


Preheat the oven to 450°F.

STEP 2.


Whisk together the eggs, heavy cream, protein powder, pumpkin pie spice and sugar until smooth.

STEP 3.


Pour the pumpkin filling into a crust and bake at 450°F for 10 minutes. Reduce the temperature to 350°F and finish baking for 40-45 minutes. The pie is done when there is a gentle wiggle in the middle, but the edges are set. 

STEP 4.


Remove and cool to room temperature. Then transfer to the fridge and set for 2-3 hours.

STEP 5.


Slice and serve, enjoy!

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