Prep time: 10 minutes
Cooking time: 45 minutes
1/8 cup pecan pieces, ¼ cup almond meal, ½ scoop Quest Vanilla Milkshake Protein Powder ®, 1/3 cup coconut flour, 2 tablespoons zero-calorie sweetener, 4 tablespoons unsalted butter, chilled, 1 egg white, 2 teaspoons unsweetened almond milk, 1 tablespoon sugar-free syrup, ½ teaspoon cinnamon, Pinch salt.
Pie Filling Ingredients:
15 ounce canned pumpkin, ½ cup fat-free evaporated milk, 1½ scoops Quest Vanilla Milkshake Protein Powder ®, 3 eggs, 1 egg white, 1 teaspoon vanilla extract, 1/3 cup zero-calorie sweetener, 2 tablespoons sugar-free syrup, 2 teaspoons pumpkin pie spice, ½ teaspoon salt.
Preheat oven to 425°F.
Using a food processor, pulse the pecans until they resemble coarse crumbs. Add in the almond meal, Quest Vanilla Milkshake Protein Powder ®, coconut flour, zero calorie sweetener, butter, egg white, almond milk, syrup and salt. Pulse until you get a dough consistency. Coat hands with protein powder. Remove the dough from food processor.
Press into the bottom and up the sides of a greased 9” pie plate.
Add pumpkin, evaporated milk, 1 ½ scoops Quest Vanilla Milkshake Protein Powder®, eggs, egg white, vanilla extract, zero calorie sweetener, syrup, pumpkin pie spice and salt in a large bowl. Mix on low-medium until well combined.
Pour into the crust. Cover the edges with foil to protect the crust from over-baking.
Bake at 425°F for 15 minutes. Without opening oven, reduce heat to 350°F for an additional 26-32 minutes or until center is just set. Remove and cool before serving.
Calories: 210, Protein: 12g, Net Carbs: 7g, Fat: 13g, Fiber: 4g, P/Cal: 23%