Mini Tofu Pumpkin Pies with a Graham Cracker Protein Crust

I've been making my tofu pumpkin pie for years, and everyone from my 3 year old cousin to my 80 year old grandparents could never guess that it was made with tofu! I usually use a store-bought graham cracker crust, but this year I wanted to challenge myself and try to make my own. It came out WAY better than I imagined! However, a few things actually went wrong in the process. Firstly, I planned on only using almond flour as my flour, but I didn't have enough. So, I added coconut flour. Second, I didn't make enough batter to fill a pie tin, so I had to make mini pies. Overall, I'm thankful for these mistakes because the end product was incredible!

You can buy your own pie crust and just make the filling, but I highly recommend making this crust at some point in time. Tastes just like a graham cracker crust .... if not better!

Mini Tofu Pumpkin Pies with a Graham Cracker Protein Crust

Ingredients for the crust:

1/2 cup almond flour
1/4 cup coconut flour
1 scoop Cinnamon Graham Cracker whey protein powder (Optimum Nutrition), or vanilla
2 tablespoons sugar-free maple syrup (or regular)
2 tablespoon coconut oil, melted

Ingredients for the filling:

1 cup silken tofu (make sure you drain excess water)
1 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1 tablespoon sugar-free maple syrup (or regular)
1/2 teaspoon xantham gum (optional)
Stevia to taste (I used 4 packets of Truvia)

Directions:

1. Pre-heat oven to 350 F.
2. Combine crust ingredients in a large bowl. Knead with your hands until a dough forms.
3. Divide dough evenly into 6 balls. Spray a muffin tin with non-stick spray. Add one dough ball to each muffin cup, pressing down so it covers the bottom of the cup. Bake 10 minutes.
4. Meanwhile, blend together your filling ingredients. Divide filling evenly and place on top of your pre-baked crust. Bake for about 30 minutes.
5. Remove your mini pies from the muffin tin and place in the fridge to set. Allow to set for at least an hour.

Nutrition Information (for one mini pie): 190 Calories, 8.6 g Fat, 17.5 g CHO (4.2 g Fiber), 10.8 g Protein

Pumpkin Pie Overnight Oats II

I made a different version of my Pumpkin Pie Overnight Oats last night and they came out amazing! I wanted to share this version because they are protein powder free (although you can add it if you want). You can find all the ingredients at your local grocery store. These are a MUST try. I could eat these every morning!

Pumpkin Pie Overnight Oats

Ingredients:

1/3 cup oatmeal

1/3 cup canned pumpkin

1/4 cup Greek yogurt 

1/3 cup almond milk 

1/2 tablespoon flaxseed or chia seed

1/2 tablespoon sugar-free syrup

1/2 teaspoon cinnamon 

1 packet Truvia 

Directions: 

1. Mix all ingredients together in a bowl. Leave in the fridge overnight. Eat cold in the morning. I topped mine with almond butter!

Nutrition Info: 192 calories, 4 g Fat, 27 g CHO, 12 g Protein

Pumpkin Pie Overnight Oats

The perfect fall breakfast! Thick, creamy oats with the warm flavors of pumpkin, cinnamon, and maple.

Pumpkin Pie Overnight Oats

Ingredients:

1/3 cup oatmeal
1/4 cup canned pumpkin
1/2 scoop Cellucor Cinnamon Swirl protein powder (or vanilla)
2 tablespoons plain Greek yogurt
1/3 cup unsweetened vanilla almond milk (or any milk)
1/2 teaspoon maple extract (optional)
1/4-1/2 teaspoon cinnamon

Directions:

1. Mix all ingredients together in a bowl and let it sit in the fridge overnight. Enjoy cold the next morning!

Top with your favorite toppings if you like! This goes great with Justin's Maple Almond Butter or Wild Friend's Cinnamon Raisin Peanut Butter :) You can get them both from Vitacost. Use this link to get up to $10 off your first order!

Here's a recent order of mine from Vitacost- I love them all!

Pumpkin Pie Cottage Cheese

I don't think I'll ever get sick of eating this. Perfectly delicious protein-packed snack!
The PB2 is optional....but since when does peanut butter not make EVERYTHING better? :)

Pumpkin Pie Cottage Cheese

Ingredients:

2/3 cup cottage cheese
2 tablespoons canned pumpkin
1 tablespoon PB2
Truvia and cinnamon to taste

Directions:

1. Self explanatory.... Mix and devour!!

I topped mine with some pistachios for crunch and a few banana slices. Half-way through eating I decided to put it in the freezer for a few minutes while I finished meal prepping. Creamy pumpkin pie deliciousness!