A delightful single serving pumpkin pie with a gluten-free crust and a filling made with pumpkin puree and protein powder. This recipe is perfect for fall and features warm spices like cinnamon, cloves, and nutmeg.
1: Pulse all ingredients together in a food processor on the dough setting until dough is formed.
2: If you don’t have a food processor, you can also do it by hand.
3: Flatten dough into a large circle and put in a mini pie tray, shaping it along the way to evenly cover the little tray.
4: In a bowl, heat up the milk and whisk in cornstarch.
5: Add in the rest of the filling ingredients.
6: Pour filling into the pie.
7: Bake at 350 F for 16-18 minutes.
8: Optional: top with coco whip and more pumpkin pie seasoning!
