Dessert

Pumpkin-Ricotta protein pie is for Dessert.

Pumpkin-Ricotta protein pie takes 10 minutes to prepare.

Pumpkin-Ricotta protein pie takes several minutes to cook.

Pumpkin-Ricotta protein pie makes 12 servings.

The ingredients for Pumpkin-Ricotta protein pie are:

Pumpkin puree, canned, without salt, 2 cups
Milk, nonfat (skim milk), 1 cup
Ricotta Cheese, part skim milk, 1 cup
Splenda Sugar Blend for Baking, 24 tsp (= one-half cup)
Ambush Elite 30 Whey Protein Isolate (1 scoop = 40g), 2.5 scoops
Salt, 0.5 tsp
Cinnamon, ground, 1 tsp
Nutmeg, 1 tsp
Pecans, 0.25 cup, halves

Here is how you make Pumpkin-Ricotta protein pie:

Preheat oven to 350 F. Spray 9-inch pie dish and 4 small ramekins with nonstick spray.Blend ricotta cheese, eggs and half of your milk until smooth, it should be quite liquid. Add remaining ingredients and blend until smooth. Since this recipe hasno flour, you don't have to worry about over-mixing.Pour liquid mixture into sprayed cooking dish and ramekins, decorate with pecans on top.Bake for 40-45 minutes or until middle is set and fairly solid. It should not jiggle or be liquidy after cooking. The sides and center top may brown, but this is normal. Also, expect some puffing (up to twice the size), depending on your protein powder brand of choice. Cool for 1 hour and it will deflate and settle. It will be very moist and may break apart a bit when slicing, but it is delicious! Enjoy!If you decide to use a crust (such as graham cracker, or regular pie pastry, you will need to adjust the nutrition information and calories upwards accordingly.Serving Size: Makes one 9-inch pie, with extra going into individual ramekins (8 servings in large pie, 4 in ramekins)Number of Servings: 12Recipe submitted by SparkPeople user RACKMYBRAINS.

The nutritional information for Pumpkin-Ricotta protein pie is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 138.9

• Total Fat: 3.6 g
• Cholesterol: 6.8 mg
• Sodium: 178.4 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 1.5 g
• Protein: 9.9 g