Mini Pumpkin Protein Pies

• 12 wonton wrappers
• 3/4 cup pumpkin puree
• 2 scoops Angel Food Cake protein
• 3 packets Pumpkin Pie Flex Flavors 
• 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