Macros for each Slice w/out Crust:
80 Cals, 13g Carbs, 0.5g Fat, 6g Protein
Macros for each Slice w/Crust:
171 Cals, 28g Carbs, 3.5g Fat, 7g Protein
Ingredients for Pumpkin Ice Cream Pie Filling:
60g Vanilla Whey/Casein Blend Protein Powder
5g Zero Cal Sweetener
3g Pumpkin Spice
Pinch of Sea Salt
300g Canned Pumpkin
1 Container Fat Free Cool Whip (weighed out to be 225g)
Rest of Ingredients:
1 Keebler Pie Crust
Directions:
1.) Add your protein powder, sweetener, pumpkin spice and sea salt to a bowl and mix to avoid clumping. Then slowly add cold water and mix till you get a runny icing like consistency.
2.) Now add your canned pumpkin and mix till smooth. Lastly, fold in your half way frozen fat free cool whip. Be careful not to over mix because you don’t want to take the airiness out of the cool whip.
3.) Add filling to pie crust and add to freezer for at least 6 hours for it to fully set. It’ll be tempting to take out before the 6 hours but bare minimum is 6 hours so the middle fully sets!
4.) Once done, slice up and enjoy! Make sure to keep in the freezer when not eating so it doesn’t thaw too much!