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Mini Pumpkin Protein Pies

  • 12 wonton wrappers
  • 3/4 cup pumpkin puree
  • 2 scoops Angel Food Cake protein
  • 3/4 cup fat-free ricotta cheese
  • 1 tsp vanilla extract
  • Dash sea salt
  • 1/2 tsp cinnamon
  • 1 tbsp truvia brown sugar blend

 

Method:

Preheat oven to 350 degrees. Spray muffin tin with nonstick cooking spray. Place a wonton wrapper in each cup of tin. Press down on sides and bottom. Spray wrappers lightly with cooking spray. Bake until golden, about 6 minutes.

While wontons are baking, mix pie filling ingredients in a bowl until fully incorporated. Spoon about 2 tbsp pie filling into each wonton. Makes 12 mini pies.

 

*Optional garnish (not included in macros): Fat-free whipped cream, Cinnamon

 

Macros per mini pie: Cal: 56.7 // fat: .3 // pro: 5.8 // carb: 7.8 // fib: .75

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